A chamoyada is a chamoy slushie or shave ice (raspada). It’s often used in candies and on fresh fruits. Chamoy is a condiment made of pickled fruit and chile that’s sour, sweet, salty, and spicy. The last of the frozen treats at Ome Calli are the chamoyadas. I think they worry gringos may find it inconvenient. In Mexico, there are always lots of chunks of fruit and even the seeds with something like guanabana or guava. While the nieves have pieces of the fruit, the same flavors for the paletas are often made with just the juice and end up being too subtle. The only items lacking are some of the fruit paletas, such as the guanabana. If Haagen Dazs or Cool Moon ever sees fit to make a corn ice cream, I’ll have to buy a new wardrobe. For some reason, while Asians and Latinos have figured out that corn makes for an excellent dessert flavor, Americans still think of it as merely the non-green vegetable their kids will eat. It tastes like a pumpkiny sweet potato and makes one of the world’s great ice cream flavors. The fruit itself looks like a big, brown avocado with orange flesh and an almost-black pit. Some favorites: strawberries and cream, coconut, pine nut, guava, tamarind, tamarind with chile, mango, mango with chile, and passion fruit. All are good.įlavors for helados, nieves and paletas run the gamut of what you’d find in Mexico and rarely find in any typical American scoop shop. The menu has four types of frozen treats: helados (ice creams), nieves (sorbets), paletas (cream- or fruit-based popsicles), and chamoyadas. If this paleteria serving up Mexican ice creams and other frozen treats was closer, it might become my second home. Ome Calli means “second home” in Nahuatl, the language used by the Aztecs. While the chips aren’t good, the chunky tomato sauce with the chips is better than average. If you dine in, they do give you free chips and salsa. They’re average and you wouldn’t do much worse with Herdez or Embasa. All the tacos are topped by default with cabbage, onion and cilantro. Their flavor is mild, but they’re strong enough to hold the ample portion of meat in each one. The tortillas are big, pillowy, white corn and handmade. It should be called picadillo, but even for a picadillo it’s rather boring. The only taco that truly falls short is the “suadero” which is ground beef here. It’s Baja-style with, basically, a fish stick covered in a creamy sauce, but it’s a respectable version. The carnitas are tender and moist with some caramelization.Įven their fish taco is pretty good. The pastor is saucy and well-balanced between savory and sweet. The carne asada is salty with a nice crust, yet is still tender and moist. They’re especially good with braised items, and Las Casitas offers more than most: shredded and moist cabeza de res permeated with a flavorful red chile sauce birria de borrego, Mexican herbs, spices, and just a little chile mixing with the slightly gamey meat spicy braised beef tongue, well-seasoned and luscious chicken tinga, shredded meat in a chipotle tomato sauce, emphasis on the chipotle, just like you’d find in Puebla.īut their griddled and fried meats aren’t far behind their stewed ones.
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