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Move over snow cones, make way for the raspado!

07/19/2012 By 24 Comments

Photo By Tatatache

Raspados, the Mexican version of snow cones, are the perfect treat to beat the summer heat. The only question that continues to linger is where to get instructions on how to create a high quality treat?

What better place than my local Latino owned and operated, Raspado Xpress store? Not only is this business’ modern-day Cinderella story compelling, but all of their raspado flavors are derived from family recipes! Snow cones’ artificial colors and flavors are no match for the natural ingredients found in these icy concoctions of fruity goodness.

If you were to walk into one of their stores, making a decision about which flavor to pick is nothing short of difficult.  With so many taste bud pleasing options to choose from, it is not uncommon to mix and match flavors.

Raspado Xpress stores are currently only located in Southern California. However, my local Raspado Xpress store manager was generous enough to walk through the steps of how to make a truly beautiful and tasty raspado at home.

Before any of the following recipes are attempted, make sure that you have the following items:

1)   Shaved ice (use a snow cone machine or pre-purchase)

2)   Cups

3)   Frozen fruit and finely diced fresh fruit of your liking (Mango, Strawberries, Kiwi, Watermelon)

4)   Agave syrup

5)   *Optional: Chamoy and lime juice

Step one: Fill a cup half-full of shaved ice.

Step two: Decide on your flavor by mixing your choice of frozen fruit with agave syrup.

Step 3: Place the syrup over ice.

Step 4: Add more ice!

Step 5: Add the final layer of syrup! (If you are feeling extra daring….top it with two syrups, chopped fresh fruit, chamoy, or lime juice)

Step 6: Mix and match flavor combinations and create a rainbow of raspados!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed Under: Food Tagged With: , , ,
About Ces’Ari Garcia Delmuro

Born and raised in southern California to Mexican-American parents, Ces'Ari pronounced Chez-ah-ree, has always had a passion for learning a little bit of everything while maintaining close cultural ties. She graduated the University of California, Irvine with campus wide and political science honors attached to her B.A. in Political Science. The honors titles came from completing a senior thesis on the shared infrastructure between the United States and Mexico. Rather than jumping straight into law school after graduation, she decided to first give back to a community that had similar demographics to her own and thus, joined Teach For America (TFA) and relocated to Arizona during the height of SB 1070 tensions. While in TFA, Ces'Ari earned her M. Ed. in Secondary Education with an emphasis in Science from Arizona State University and completed research on HB 2281, the ethnic studies ban in Arizona. The injustices that the Latino community faces propels Ces'Ari toward furthering her education as a means of gaining a louder voice to speak on behalf of the Latino community. She is currently studying for the LSAT and plans on attending law school in fall 2013. You can find more of Ces'Ari's writing on her personal blog.

Disclaimer: The views and opinions expressed in this article are solely those of the author and should not be understood to be shared by Being Latino, Inc.

Comments

  1. Karen G Villatoro says:
    07/19/2012 at 4:14 pm

    we call them minutas in E.S.

  2. Ponce Vanessa says:
    07/19/2012 at 4:14 pm

    raspadilla!! <3

  3. Disaster Distress Helpline says:
    07/19/2012 at 4:16 pm

    Looks yummy!

  4. Doriela Sentena says:
    07/19/2012 at 4:16 pm

    O cepillao en venzuela!!

  5. Black Robb says:
    07/19/2012 at 4:17 pm

    WOW !

  6. Sheila Cruz says:
    07/19/2012 at 4:22 pm

    We call them yun yun! LOL. Knowing Dominican people, it probably evolved from Yum, Yum in English or something.

  7. Monica Cruz says:
    07/19/2012 at 4:30 pm

    Piraguas for me :)

  8. Cristopher Mauricio says:
    07/19/2012 at 4:39 pm

    In Texas we call them simply raspas and we have some GOOD ones.

  9. Alice Perez says:
    07/19/2012 at 4:41 pm

    Piraguas from PR!

  10. Michael Mason says:
    07/19/2012 at 4:43 pm

    What about granizados?

  11. Jessica Mendez says:
    07/19/2012 at 4:47 pm

    Frio frio – another Dominican name for them

  12. Luis Garcia Jr. says:
    07/19/2012 at 4:48 pm

    I’ve been thinking of that song from IN THE HEIGHTS: ¡Piragua! http://youtube.com/watch?v=_LeEAoJZuws

  13. Patricia Reichert says:
    07/19/2012 at 4:50 pm

    How I used to beg my ‘guelita’ for a raspado from the bicycle carts!

  14. Rosa Rivera says:
    07/19/2012 at 5:44 pm

    Piraguas!!! Yum!

  15. Sofia E. Rodas says:
    07/19/2012 at 6:17 pm

    Called MINUTA in El Salvador…..so good!

  16. Suilma Rivas says:
    07/19/2012 at 6:37 pm

    yum, que rico!

  17. Marietta Rodriguez says:
    07/19/2012 at 7:01 pm

    We Cubans call them Granizado! Yummy on a hot day.

  18. Jessica Hernandez says:
    07/19/2012 at 7:50 pm

    Granizada en Guatemala :)

  19. Jessica Hernandez says:
    07/19/2012 at 7:50 pm

    Granizada en Guatemala :)

  20. Onyx Finney says:
    07/19/2012 at 8:06 pm

    Raspado en Panama!

  21. Onyx Finney says:
    07/19/2012 at 8:06 pm

    Raspado en Panama!

  22. Claudia Parrales says:
    07/19/2012 at 9:40 pm

    Funny, my hubby and I had an argument about this the other day. LOL!!! Raspado! nooo! Piragua!!!.. jajajaa.

  23. Claudia Parrales says:
    07/19/2012 at 9:40 pm

    Is Raspado en Nicaragua btw and my hubby is PR

  24. Josh Angello says:
    07/19/2012 at 11:57 pm

    mexican raspados are the best, the rest of the Latin Americans use the same topping like tamarindo, limon and such, but Mexico’s raspados are more creative and delicious, here are some mexican raspados.

    Chamoy Raspado
    http://s3-media4.ak.yelpcdn.com/bphoto/krG-ytD5DGZMVJrQ_8xx9w/l.jpg

    Diablito Raspado
    http://s3-media4.ak.yelpcdn.com/bphoto/9wMwk1jSMBL43HD-dVfLNQ/l.jpg

    Chamango Raspado
    http://s3-media2.ak.yelpcdn.com/bphoto/k2S1GU6zkWHVITmOXrVcsQ/l.jpg

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