Trending
MOST READ
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
San Antonio Music Awards 2014: Best Blues Artist

San Antonio Music Awards 2014: Best Blues Artist

San Antonio Music Awards 2014: 10/1/2014
Savage Love: Friend in Need

Savage Love: Friend in Need

Arts & Culture: A straight male friend practices sounding and has for years. I am pretty sure he does other things that he isn’t telling anyone about... By Dan Savage 10/1/2014
Sky High: Getting acquainted with Christopher Ware’s Paramour

Sky High: Getting acquainted with Christopher Ware’s Paramour

Food & Drink: Christopher Ware leads our group into a lofty conference space with mile-high ceilings, two giant wooden tables and possibly the comfiest... By Jessica Elizarraras 10/1/2014
10 Cumbias That Don’t Suck

10 Cumbias That Don’t Suck

Music: Let’s face it: cumbia (traditional or not) can be really cheesy. So thank God for the fusionistas. The good ones, that is... By Enrique Lopetegui 11/6/2013
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

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


Sure, you’ll also find banana splits made using Blue Bell, real fruit and nuts, but one customer’s suggestion has landed on the menu board. The Ultimate Explosion, for lover’s of all things tart and sweet, combines scoops of the shop’s pineapple, strawberry, mango and limeade sorbets with green and red chamoy, Lucas chili powder and sour cherry candies on top in lieu of a Maraschino. While it sounds like a mess, the presentation is flawless.

“It has to look presentable every time–it’s kind of an art,” Rodriguez said of making his treats.

CHAMOY CITY LIMITS
210-744-0000
facebook.com/ChamoyCityLimits

Stop by Broadway’s Lions Field Park on weeknights and weekends and you’ll find Chamoy City Limits, the chalkboard black alter ego of the Institute of Chili. Chili queen Ana Fernandez decided to turn her beloved truck into a snow cone purveyor this summer, and her days have never been busier.
“I’m not used to having to prep that much the day before,” Fernandez said.

She first launched Chamoy City Limits in late March. Her hook? House-made syrups, singular flavors and gargantuan portions.

The chamoy-making process starts with a signature chile syrup that’s made using a variety of peppers including ancho, guajillo, jalapeño and serrano. They add a base of pickled apricots, plums and peaches, puree, strain and voila–homemade chamoy. The truck will go through two to four gallons of the stuff on busy evenings.

Fernandez and her crew are also dabbling in gourmet syrups including a “Fabuloso” blend with a hibiscus base that pays homage to the popular cleaning product, and tamarindo. Her pride and joy is the pink leche, which Fernandez remembers from growing up in Corpus Christi. The syrup’s recipe is a closely guarded secret, but she shares that it has a strawberry and cinnamon base.

Once again, presentation is key. Fernandez uses a high-capacity shaved ice machine to turn 300 pounds of ice into fluffy snow cones served in biodegradable, clear cone cups. There are already a few classics, including the picadillies with quartered pickle wedges, hints of Cherry Kool-Aid powder and the requisite chamoy, but the most ordered snow cone might be the Mangonada Supreme, which starts with mango sorbet, a layer of chamoy, and combines a “chango” (shaved ice with dill brine), several more layers of red and green chamoy, and chile salt. It’s not for the faint of heart.

SNODADDY
(210) 771-1166
snodaddysa.com

Frank Collazo, co-owner of Chocollazo Food Truck, has branched out to create SnoDaddy, where he’s dishing out shaved ice and cold treats.

“It might sound funny, but I always wanted to open my own snow cone stand,” Collazo said. A relative newcomer, SnowDaddy’s held its grand opening in early July, but has already found fans at The Point Park & Eats off Boerne Stage Road and Random in Boerne.

While he’s making his own seasonal syrups, Collazo isn’t pigeonholing himself to one treat alone. The lineup includes mangonadas and whipped cream-crowned slushies. A visit to SnoDaddy could also mean picking up fresh fruit sodas on tap, like the refreshing strawberry basil, or indulging in the diet-damning monster ice cream sandwiches with homemade ice cream and fresh-baked cookies in combos ranging from classic to peanut butter and jelly (be sure to pick up a few extra napkins).

When it comes to cooling off this summer, escape the comfort of your air-conditioned home or car and reach for the velvety soft shaved ice at Frozen Friday’s, giant Franken-mangonadas with all sorts of homemade chamoys at Chamoy City Limits and big-as-your-face ice cream sandwiches from SnoDaddy. Braving the heat is worth it for these chill treats.

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
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus