Tapatios find the ideal antidote to the scorching temperatures that suffocate the Guadalajara metropolitan area throughout April, May and June.
As the thermometer rises at breakneck speed, parched locals make a bee line for an area bordering the Parque Morelos on busy Calzada Independencia, a couple of blocks from the famous San Juan de Dios market. Their holy grail: traditional frozen treats made of fine shavings of ice and sweet condiments or syrups, known here simply as raspados.
More than a half-dozen well-established raspados outlets of various sizes can be found in this specialist enclave. Some of their origins date to the early part of last century. Most offer a large range of flavors, including fruit and classic Mexican varieties, such as leche (sweetened milk with cinnamon), chamoy, cajeta, jamaica, membrillo, tejocote and guanabana, as well as alcohol-laced alternatives, rompope and tequila.
Although shaved ice varieties can be found around the globe, Mexicans have a special penchant for this tradition, especially in the hot months just before the tropical rainy season. Typically, the syrup (almibar) is added after the ice has been frozen and shaved — mostly at the point of sale, with vendors grinding the ice from a block with a device or spoon with a blade like razor at one end.
Many of the outlets located in the vicinity around the Morelos Park also sell almibar so people can elaborate their own raspados.
Some of the most well-known raspados outlets in the city center are: Raspados la Fuente (Juan Manuel 3A), Raspados Las Palmas (Calle Independencia 15), Raspados Jalisco (Calzada Independencia Norte 141).