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Stumbled into a Mexican ice cream parlor while waiting for service on my vehicle this aft. United Paleteria on Mission.
My jaw dropped from the variety of options, and then, the delight in a generous serving of guanabana ice cream for $2. Replete with seeds to add texture, color and to show it's authentic, I assume.
But what really caught my attention was the wild notion of tostilocos (a base of Tostitos heaped with pickled pork skin, hard shelled peanuts, tamarind, jicama, cucumber, chamoy, chile). I woulda given it a try 'cept I was full from filipino lunch across the street at Restaurant Kubo (everyone else's lunch seemed better than mine...)
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...