Pop Art: More Ways To Get Your Paleta Fix in SA

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Paletas are by no means new to San Antonio. El Paraiso Ice Cream has been cooling down palates (and heating them up simultaneously with the Lucas-laced pops) since 1984. The process of making these sub-zero treats is relatively easy, and the advent of real ingredients in everything has thankfully dripped into paletas. With the addition of SA Pops (3420 N. St. Mary's St., 210-882-8903) in 2013 and now Paleteria San Antonio (510 S. Alamo St., Suite 104, 210-954-6753), which officially opened its doors on June 7, it's increasingly hard to navigate SA without stumbling on paletas in all sorts of iterations. 

Here's where you can get your fix these days:
FACEBOOK/WATERBAR COMPANY
  • Facebook/WaterBar Company
Farmers Market Cool Down

Head to the 78209 Farmers Market (1800 Nacogdoches Road) on Sundays 10 to 2 p.m. and get a refresher from the WaterBar Company. Owned by market organizer Stephanie Guerrero, the infused water booth launched in February. They cater to weddings, parties, events and corporate clients with infused H20, but come weekends Guerrero and co. add all-natural popsicles, such as watermelon, limeade, mangonada and hibiscus tea, to their lineup. Sweetened with either small amounts of raw turbinado sugar, agave or coconut sugar, the popsicles are $3 each and change seasonally. A recent market favorite has been seasonal sliced seasonal fruits combined with coconut water. Guerrero shared her recipe below:
Purchase home molds from Walmart, Target or a Dollar store
Fill each mold with 4 ounces of coconut water or coconut flavored water (Mix it up with coconut with lemonade, pineapple, açaí, etc…)
Stir in a tiny pinch of sea salt. 
Add fresh asorted fruit cut into pieces for each mold. Freeze for 8-10 hours.
Remove popsicles and enjoy!

FACEBOOK/POP'TOPIA POPS
  • Facebook/Pop'topia Pops

At Trinity Farmers Market (609 N. Campus Drive) which launched this March, market-goers will find the quaint Pop'topia Pops. Based out of New Braunfels and operated by Zack Salsman, Pop'topia carts can also be found at the New Braunfels Farm to Market, Barton Creek Farmers Market in Austin, Good Earth Market off Eisenhauer and Castle Hills Farm to Market with more than 30 flavors. What sets Pop'topia Pops apart from their cool brethren is their consistency. Salsman uses a sorbet style recipe for his vegan pops, and an ice cream recipe for his dairy bars. Favorites, are also unfortunately seasonal. Last week's batch of grapefruit popsicles will be this year's last, while he's now starting to play with mango variations. Peek inside the cart and reach for cucumber lime, dark chocolate truffle or matcha and make sure to share your thoughts with Salsman who personally tweaks each recipe. 

FACEBOOK/SHUCK SHACK
  • Facebook/Shuck Shack
Booze It Up

Maybe you need hard liquor paired with your favorite childhood treat? For times like these, several restaurants in San Antonio are cooling down cocktails with an icy pop. The trend may have started last year as Jason Dady opened Shuck Shack (520 E. Grayson St., 210-236-7422) last Fourth of July weekend with a "Limonade" cocktail of Deep Eddy Lemonade, a lime paleta and splash of Topo Chico, perfect for patio pounding. 

JESSICA ELIZARRARAS
  • Jessica Elizarraras

Or visit Park Social (224 E. Olmos Drive, 210-822-0100) for this year's iteration of their rumsicle. Bar manager David Naylor takes on the tiki Jungle Bird in popsicle form and combines it with more dark rum, Topo. Here's the recipe if you're hoping to get popsicle-wasted. 

Jungle Bird Paleta
First layer
4 ounces Campari
10 ounces applesauce
8 ounces strawberry puree 
Freeze for at least eight hours, adding popscicle sticks at the 4-hour mark.
Second layer
6 ounces Bacardi Black 
12 ounces pineapple juice
6 ounces lime juice
4 ounces simple syrup.
Mix and pour over first frozen layer and freeze overnight.

To complete the Jungle Bird, Naylor adds 1 ounce Bacardi Black, splash of lime, splash of simple and Topo Chico. 

COURTESY
  • Courtesy
At Hotel Valencia's VBar (150 E. Houston St.) the summertime citrus cocktail adds Italian Aperol for a sweet pop-tail that will be served all summer long. Serve this during Sunday brunch to impress your pals. 

VBar’s Summertime Citrus Poptail
1/2 ounce Solerno Blood orange liquor
1/2 ounce Aperol
1 ounce orange Juice
1/2 ounce water
Served in a wine glass with 5 ounces Prosecco
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Add A Crunch

It's 2016. Adding Pop Rocks to food isn't entirely new or exciting ... or is it? At Paper Tiger, Chris Cullum takes the puro San Anto paletas from El Paraiso and tops them with said explosive candy for a funky combination of flavors out of his Attaboy food truck. At $3 a pop, the combinations are near endless, but a recent pickle juice paleta with blue raspberry was particularly refreshing on a humid weeknight. Grab one after dancing your ass off at a show.




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