Chilling in Mazatlan: raspados, paletas and bolis

​Published in Pacific Pearl magazine May 2019

Frozen desserts have always been a guilty pleasure of mine and living in sunny Mazatlan, it means that every day is ice cream day. In Mexico there is a different translation for milk-based and water-based ice cream: Helado versus Nieve. As we are bracing ourselves for the hot summer months, I want to introduce you to three tantalizing treats that are perfect to cool you down.
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Raspados
The best way to describe a raspado is a Mexican snow cone. Raspado comes from the Spanish word “raspar” which translates to “scrape”. You might have seen raspado vendors around town, with a huge block of ice in the center of their cart surrounded by colorful bottles of sweet syrup flavors. Ordering a raspado can often feel like entering a labyrinth of confusing Spanish words. But I’m going to make it easy for you. Here is what you really need to know before you slurp.
To prepare a raspado they use a special tool, called raspador to scrape the ice (yes, they use purified water) and place it in a plastic cup. Pick your favorite syrup flavor, ranging from plum, guava, nanchi, pineapple, mango or tamarind. If you’re feeling indulgent add condensed milk (lechera in Spanish) on top! You can find raspados around Plazuela Republica (in front of the Cathedral) or by the cliff divers on the Malecón. Raspados are also the must-eat dessert at a traditional cenaduria (evening diner). You know there’s always room for that! The small town of Concordia is regionally famous for its raspados made with leche quemada (caramelized milk) topped with pieces of fruits. The unique flavor of these raspados makes the one-hour drive all worth it.

Paletas and Bolis
It might be tempting to describe them as popsicles, but that’s selling paletas and bolis short. They are so much better than the mass-produced frozen treats made with artificial food coloring.  Paletas are a common craving for Mexican kids. And no wonder, because who could resist natural refreshing flavors like strawberry, lime, jamaica (hibiscus) or how about avocado or eskimal (coconut flavor covered in chocolate)? It’s no surprise that paletas have been described as ‘summer on a stick’.
The origins of the paleta are unclear, but the modern version started in the 1940s. La Michoacana, a family-fun business based in Tocumbo, Michoacan, first made ice cream before adding paletas to their lineup of treats. In Mazatlan Helados Ely is a successful local ice cream company created in the 1980s. Besided paletas they also make a local version called bolis (popsicle in a bag). Paletas and bolis are welcome guests at birthday parties and schools. You can find paleta or bolis vendors along the Malécon with their white cooler on wheels, but you can also buy paletas at the La Michoacana or Helartesano.