Growing up, my family and I would visit our family in Mexico where my mom was born, a town just outside Guadalajara Jalisco Mexico, called Tala. I loved going to the market in the middle of town because there would always be all kinds of street vendors selling delicious foods. I think this is where my passion for food started. My absolute favorite treats (aside from the chocolate fudge filled Churros) were the Raspados (snow cones). These were made with coconut, fruit syrup and topped with sweetened condensed milk. Oh, and you couldn’t just eat them like regular snow cones. You needed a spoon! Raspados are sweet, cold and the perfect escape from the summer heat. My mom and I replicated some back in the states because I just couldn’t live without them. Here’s the recipe:
Raspados Estilo Tala Jalisco Mexico (Mexican Snow Cones)
Every single raspado starts off with a coconut syrup base.
Combine all the ingredients into a non-stick sauce pan. Cover and simmer over low/medium heat for 20 minutes. Take the cover off and raise the heat to high. Stir constantly until thickened (about 15 min). Once thick, turn off heat and let cool to room temperature.
In a sauce pan combine equal parts fruit, sugar and water and bring to a simmer over low/medium heat. For added flavor when using canned fruit use the syrup or water that comes in the can. The mixture should thicken up slightly. Raise the heat to high and stir constantly for about 2-3 minutes to thicken up a little more. Make sure not to caramelize/burn the sugar.
Add 1/8 cup of coconut base to the bottom of the cup. Fill half way with ice. Add the fruit syrup of your choice, but leave room for the chopped fruit for garnish and a bit more ice. Drizzle sweetened condensed milk and chopped fruit over the ice. Add a spoon and enjoy! As the ice starts to melt and you start to stir, everything comes together perfectly! Feel free to add more or less of any ingredient. If you don’t like the flavor of coconut, just substitute the base with simple sweetened condensed milk.
As always, I’d love to hear from you, so please leave comments and questions under the comments section!