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Best of SA 2013: 4/24/2013
Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Music: Chris Pérez never saw it coming. “All I ever wanted to do was play guitar,” he told the Current. “I never thought I’d be the subject of an interview... By Enrique Lopetegui 8/28/2013
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
Chris Perez, husband of slain Tejana icon Selena, tells of romance, suffering

Chris Perez, husband of slain Tejana icon Selena, tells of romance, suffering

Arts & Culture: In one of the final chapters of his book To Selena, With Love (out March 6), Selena's widower Chris Perez mentions that Abraham Quintanilla, his former father-in-law, once... By Enrique Lopetegui 3/7/2012
A Look Back at SA\'s Homebrew History

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The Beer Issue: Homebrewing is a foundational American virtue. Not just Sam Adams smiling back from the bottle that bears his name—virtually all the... By Lance Higdon 10/15/2014

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Flavor 2014

3 New Local Frozen Treat Purveyors Will Help You Chill

Photo: Casey Howell, License: N/A

Casey Howell

The sweetest “Spongbob” we’ve ever seen

Most of us already have our raspa stand of choice. Whether you’re going to wait in line at Las Nieves on Hildebrand—regardless of how many people may be before you—or you’re cooling off with one of the creations from long-time favorite Big Daddy’s Eats & Treats, it seems there’s always room for more sorbet, more dill pickle juice, more chamoy.

This spring, three businesses took their love of icy treats to extremes. The Current visited with all three to chat about how they’re keeping San Antonio uniquely cool.

447 W Hildebrand, Ste 105
(210) 320-8300

It might seem counterintuitive to open a raspa stand in the dead of winter, but that’s exactly what Jose Rodriguez and Clarissa Soliz, owners of Frozen Friday’s, did in February 2014. The husband-and-wife team, who had previously owned a snow cone trailer, decided to try their luck by including offerings of ice cream, snow cones and picadillies in the fall. Now situated in the same shopping center that houses Big Bob’s Burgers and a Papa Murphy’s off Hildebrand, Frozen Friday’s is trying to bring back an ice cream parlor vibe to their brick-and-mortar spot.

The 1,400-square-foot shop is inviting. Bright, royal blue walls are filled with images of the offerings (which you’ll need to explain the creative item names), several tables and board games.

“We’re family oriented and customer-service based. We care about families … that’s why we added board games. It’s uncomfortable for a 3-year-old to stand in line for hours. This way you go up, order, distract them by playing a game and you’re set,” Rodriguez said. And yes, there will be a wait.

Since opening its doors, Frozen Friday’s has gathered a fierce following. It could be the air-conditioned digs, the comfortable setting, the electronic rewards program that uses Square technology to keep score … or it could be the ice.

Made in-house using purified water and a few secret ingredients that Rodriguez refuses to disclose, the ice Frozen Friday’s makes is unusually fluffy and snow-like. These days, while producing 50 to 70 ice blocks a day, the shop will go through at least 300 shaved ice cones in one evening. When they’re out, they’re out—even with three freezers dedicated solely to the frozen flakes.

“We understand the frustration, when we tell people we’re out, but we don’t buy ice,” Rodriguez said, “we’re getting better, but Frozen Friday’s means fresh ice.”

The ice might be the draw for some, and the popular picadillies with chopped dill pickles in the middle have their own cult, but Frozen Fridays hangs its hat on being the creators of the Spongebob. A hollowed-out fresh pineapple is the vessel for pineapple sorbet, fresh fruit, ribbons of chamoy and a tamarindo candy stick. If that’s too sour, they also feature a more saccharine version with sweetened condensed milk in place of chamoy, topped with whipped cream and a cherry, naturally.

Flavor 2014
  • 3 New Local Frozen Treat Purveyors Will Help You Chill Most of us already have our raspa stand of choice. Whether you’re going to wait in line at Las Nieves on Hildebrand—regardless of how many people may... | 7/29/2014
  • The Women of Food The culinary world can be a bit of a boys club. From chefs, bartenders and owners to folks on the production side—farmers, ranchers, fishmongers—Y-chromosomes abound. However, many members of the fairer sex, empirically less prone to attention-grabbing soci | 7/29/2014
  • Alternative Options at Señor Veggie It’s not every day a vegan restaurant opens in San Antonio.After years as a catering company and food booth at the Quarry Farmers and Ranchers Market... | 7/29/2014
  • American: Cured The Pearl’s latest eatery is also its newest crowning glory. As the first solo venture for chef Steve McHugh, Cured has set a new standard for an... | 7/29/2014
  • Asian: Hot Joy Southtown’s favorite pop-up finally found a permanent location inside the former China Latina—and it was about time... | 7/29/2014
  • BBQ: B&D Ice House What’s old is new again inside Southtown’s B&D Icehouse. After former owner Bruno D’Zanski shut down operations of the neighborhood hang in 2010, after more... | 7/29/2014
  • Coffee: Rosella Coffee Co. Journalists love coffee. Weekend anchor for KSAT Charles Gonzalez loved it so much he decided to open his own java joint this spring. As the newest coffee... | 7/29/2014
  • Delis & Diners: Fratello’s Deli & Market When it comes to delis and diners, San Anto has a ways to go. But in the meantime, you could do worse than checking out Fratello’s on Broadway... | 7/29/2014
  • Dessert & Bakery: La Panaderia Los panaderos are in San Antonio. Brothers David and Jose Cacéres have opened the first of what could be many locations of La Panaderia, a concept the... | 7/29/2014
  • Food Trucks: Boardwalk on Bulverde After three and a half years as the city’s original food truck park, this year Boardwalk on Bulverde got a serious facelift... Cameron Davies, owner of Cruising Kitchens and the Boa | 7/29/2014
  • Global: Casa del Kabob The creamy chipotle sauce that comes with some orders gives credence to Casa del Kabob’s mash-up name, but once inside the door, the place’s... | 7/29/2014
  • Italian: SoBro Pizza Co. If you build it, they will come. If you build it underneath their apartments, they’ll stop by for gelato, Napolitano pizzas and an excellent wine... | 7/29/2014
  • Mexican: El Machito The recent history behind the Alamo Cement Company buildings demands a certain level of gravitas. Stone Werks relocated down the road, while... | 7/29/2014
  • Modern: Mixtli The notion of selling tickets to a restaurant as though it were a night at the theater has been taken up in San Antonio by a duo of young chefs... | 7/29/2014
  • Pub: Stay Golden Social House Puro meets Pearl-adjacent at this laidback joint that packs a punch with seriously delicious cocktails... | 7/29/2014
  • Seafood: El 7 Mares It really doesn’t get any more puro seafood than El 7 Mares, a 20-year Westside institution that proves you can get fresh seafood just down the... | 7/29/2014
  • Steakhouse: Galpão Gaucho We’re always looking for a bargain. So when a locally owned churrascaria opened up in Loopland, we made the pilgrimage up 281 for a taste of what... | 7/29/2014
  • Sushi: Sushi Seven Sometimes wasabi just doesn’t cut it. If you prefer your sushi a little hotter, and with a serious hint of San Antonio spice, Sushi Seven is... | 7/29/2014
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