Hello everyone! Below is an article from the Los Angeles Times talking about some of the best placed where they make the best homemade paletas. A few of them are near in Orange County. Take a look below. You will also find a recipe of how to make a popular paleta from the comfort of your home!!! Hope you enjoy
An article from the Los Angeles Times
By: Betty Hallock, August 22, 2007
The best and freshest: Discover handmade paletas
HERE’S a selection of paleterías in Los Angeles and Orange counties. Each offers a
wide variety of delicious, made-on-the-premises paletas.
Delicias de México. Don’t overlook the corn paleta de leche, savory-sweet and
creamy, at this fantasy pink-and- white-striped ice cream parlor. Other
favorites among the more than two dozen flavors are the spicy ones, such as
cucumber or mango with chile. The paleta supplies run low on Sunday
afternoons; get there early. 13466 Harbor Blvd., Garden Grove, (714)
La Flor de Michoacán. His tiny, hard-to-find shop might be
spare décor-wise and he might not always stick his sticks in straight, but
Albert Garcia makes some of the best paletas around. Try his coconut
paleta de agua, shaggy with big strips of fresh coconut, or the mango
with chile that strikes just the right balance between spicy and sweet. 1750
S. Main St., Suite B, Santa Ana, (714) 664-0701.
Mateo’s Ice Cream
and Fruit Bars. A small chain with a big menu — of paletas,
nieves (ice cream), licuados (shakes) and vampiros, or
“vampires,” vegetable juices. Paleta flavors might include
tejocote (a Mexican fruit resembling crab apple) and pitaya, or
dragon fruit. 1250 S. Vermont Ave., No. 105, Los Angeles, (213) 738-7288; 4222
W. Pico Blvd., Los Angeles, (323) 931-5500; 4929 S. Sepulveda Blvd., Culver
City, (310) 313-7625; 522-B E. Vine Ave., West Covina, (626) 919-2090.
La Mich Paleteria Mexican Ice Creamery. A bright, contemporary paleta shop
with plenty of seating and lots of options. You can even get any paleta
dipped in chocolate and covered with coconut or nuts (resulting in “The Big
Mich”) or dipped in chamoy syrup for a chamoyada. 1026
Huntington Drive, Duarte, (626) 359-6333.
La Nueva Reyna de Michoacán. A popular nevería in Santa Ana’s Fiesta Plaza, right next to a merry-go-round. Favorite paleta: a creamy strawberry one with a big,
whole strawberry at the base, right where the paleta meets the stick.
300 E. 4th St., Santa Ana, (714) 835-0394.
Paleteria La Michoacana. Passion fruit, blackberry, soursop, nopales fruit, coconut,
cantaloupe, watermelon, pistachio — so hard to choose, but you can’t go wrong.
A yogurt paleta is tangy-creamy and filled with nuts and chunks of peach,
apple and strawberry. The peanut paleta is one-of-a-kind: made with just
a touch of milk, it’s not so much creamy as icy with lots of crushed peanuts
throughout. 306 W. 7th St., Los Angeles, (213) 623-2650.
Paleteria La Michoacana (unrelated to above). It can be standing-room-only at this
paleta shop located in the Plaza Mexico shopping center and food court;
stroll the courtyards with paletas in hand. The mamey paleta de
leche has the perfect balance between fruit and ice cream. 3100 E.
Imperial Highway, Building B1, Unit 1315, Lynwood, (310)
Paleteria Limon. Grab a number and stand in line for a
vanilla ice cream paleta studded with raisins, or a pineapple
paleta spiked with chile, or a chicle paleta — bubble-gum
flavored with a couple of gum balls inserted into the ice pop on either side of
the stick, something to chew on after your paleta is long gone. 6100
Atlantic Blvd., Maywood, (323) 773-8806.
Total Time: 30 minutes,
plus freezing time
Servings: 9 (3-ounce) paletas
Note: From recipe tester Noelle Carter. Popsicle molds are available at select Bed, Bath &
Beyond stores and online at target.com and amazon.com.
2 pounds (about 2 large) cucumbers, plus an additional half cucumber, divided
1/3 cup fresh lime juice
½ cup sugar
1 dried New Mexico chile pepper, slightly crushed
1 teaspoon New Mexico chile powder
1 teaspoon cayenne chile powder
1 teaspoon salt
1. Place empty ice-pop molds in the
freezer to chill. Dice 2 pounds of the cucumber into 1-inch pieces; do not
remove the skins. Place the pieces in a food processor or blender and purée
until smooth. Strain into a medium bowl through a fine mesh strainer, pushing
out the juice with some of the pulp. You should have 2 1/2 cups juice and pulp.
2. Peel the remaining half-cucumber and cut it into
half-inch-by-one-eighth-inch pieces. Set aside in a small bowl.
3. Add the lime juice, sugar and crushed chile pepper to a small sauce pan. Cook over
medium heat, stirring occasionally, until the sugar is dissolved. Remove the
syrup from the heat and cool slightly.
4. In a small bowl, combine the chile powders. Strain the cooled syrup into the bowl with the cucumber juice, discarding the crushed pepper. Stir in the salt and one-fourth teaspoon of the combined chile powders.
5. Pour some of the mixture into each mold, leaving about a half-inch of space at the top. Stir several pieces of cucumber into each mold. Place lid on the molds and fit with the wooden stick. Place the molds in the freezer and freeze until solid, 2 to 4 hours.
6. Remove the molds from the freezer and run them briefly under warm water to loosen the paletas. Gently pull them from the molds and sprinkle the tops lightly with the
remaining chile powder mixture to taste, if desired. Wrap the paletas in plastic
wrap and return them to the freezer if not serving immediately. They will keep 1
to 2 weeks in the freezer.
Each paleta: 54 calories; 0 protein; 13 grams
carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 263 mg.