I think one of the treats I took the most for granted when I lived in El Salvador and, later, in Mexico was the paleta, the ultimate frozen treat. They are everywhere and anywhere. I grew up with the ding, ding of the bell hanging from the paletero’s cart as he walked in front of my house at the same time every afternoon. My favorites were the paletas de coco, de fresa, pistachio and horchata.
I still remember the time my father, who lives in Houston, went to visit me in Mexico City. He would make me take him to the corner paletería every single day to devour one or two paletas. I seriously thought it was a bit obsessive from his part. I could understand if he wanted something more típico, like quesadillas de huitlacoche, something he just couldn´t find in Texas.
Now that I don’t have paletas at every street corner, I get it and I crave them. You might think a popsicle is just a popsicle. How different can they be? If you´ve ever had a popsicle in a Latin country you know what I´m talking about. These paletas are thick, creamy, rich and totally natural. The typical Mexican ones have bits and chunks of the fruit frozen in them. Since diversity is what Mexican culture is all about you can find paletas in tons of flavors ranging from fruits, nuts, flowers, cucumbers and even chiles. Yes…have you ever tried a mango con chile paleta? Yum, yum.
I live in L.A. where I can find comparable-tasting paletas if I look and go out of my way. The paleteros in my hood don´t carry the real deal. Natural is so hard to come by these days. So, my best alternative is to make them myself for my paleta-obsessed 3 year old.
I recommend spending a couple of dollars in a basic paleta mold that you can reuse. I bought these some months ago and really like that I can pop out each one individually. Another option is to use paper cups and wooden popsicle sticks.
For any basic paleta de agua you will need fruit, water, probably some lime, and a blender. The idea is to make a chunky juice and then just pour it into the molds and freeze for 5 hours. The chunkier, the tastier. Try this site for a good variety of simple recipes.
If you want to get more fancy and prepare a heartier paleta, I´ve got a couple of tasty milk-based recipes that Toma Leche sent my way. Somehow, they convinced a bunch of the best paleterías in California to share their most popular recipes. And now, I’m sharing my favorite recipe with you. A paleta can’t get more real or nostalgic than this.
This is also a great summertime activity with your kid where you can tell them in Spanish all about arroz con leche, paletas and the memories they stir.
Paleta de Arroz con Leche (makes 12 paletas)
Ingredients
1 cup of rice
1 cinnamon stick
1/2 cup sugar
2/3 cup whole milk
1/3 cup evaporated milk
1/2 cup condensed milk
To make:
Put the rice and cinnamon stick in a saucepan with enough water to cover the rice completely and a bit more. With the heat on low, let the water evaporate just to where it’s level with the top of the rice and add the whole milk. Continue simmering until the rice is “al dente.”
Add the sugar in the saucepan and mix together. After 5 minutes add the evaporated milk and mix. Once the rice is cooked through, transfer to a serving plate and then add the condensed milk. You can blend the rice and milk before pouring into the paleta molds. For an extra touch, add a pinch of cinnamon and/or raisins to taste. Put in the freezer for four hours.
When you’re ready to take the paleta out of the mold, pass it under warm running water and gently pull until it comes out.
Tell us, what’s your favorite sabor de paleta?
Disclosure: I was invited by the lovely ladies of Toma Leche to learn about their new campaign and was treated to a tasty paleta. All the words I wrote about my paleta obsession are completely mine, mine.
Thanks for the suggestions. I think I’m going to have to try those arroz con leche paletas. I love arroz con leche! We’ve been making paletas around here too. I just got these:http://www.amazon.com/Kinderville-Little-Bites-Silicone-Molds/dp/B002YVGNHC because they are BPA free. My daughter has been enjoying paletas de melon, and now this week, de fresa y arandanos. I love that they are natural, and I’m giving her some nutrition at the same time!
we bought a set of Tovolo popsicle molds. they’re bpa free so that’s a plus. my favorite, or my son’s (he’s 2.5) are yogurt with strawberries. 1 cup strawberries, 1 cup plain yogurt, some honey and blend. very good stuff.
Thanks for recommending the silicone molds!
We made strawberrie/banana yogurt ones last week and they’re always a hit. I just need to remember to add more honey next time!
We call these helados de palito and I miss all of those unique flavors so desperately: peanut, sour cream, ron con pasas and my favorite, leche condensada…I eat way too many every time I go home just because I know I can’t get them here.
Uff! Leche condensada and ron con pasas are at the top of my list as well!!!
Horchata is another of my faves
Yum. Mis favoritas son de tamarindo. Luckily, here in Denver one can find authentic paletas! And if you’re in the right neighborhood, el paletero pasa con su carreta.
Pero aun, I’ve been lucky enough to find them at our local grocery chain!!!
But, you inspired me to make some at home!! Gracias.
Do your kids know what the paletero carries in his carreta?
Let us know how they come out! I have more recipes to share
My FAVORITE thing about going to Guadalajara is having a paleta – or two – every single day!! I’ll never forget some amazing paletas de Aguacate in Chihuahua too…. sooo delicious.
I’m going to cry now! I want to try a pistachio paleta. Wow – it sounds amazing. The photo is killing me, too.
In El Salvador I had a choco-banana, but not a single paleta. I will have to try this recipe and look for more to make homemade. (And now that it’s not even hot outside. LOL.)
¡Qué rico! Thanks so much for this wonderful post.
—Marie
Gracias por la receta de paletas!
OMG I remember that as soon as I went to visit my family in Colíma, I went to the paletería at least 2 or 3x a day to get a jimaica paleta!! Anyone know how to make that flavor or a grape one??
i remember the paletas from travelling central and south america. delicious! spicy mango and such. oh my. over here in switzerland we do have fruit, yes, but not all the time and sure not as many as in mexico por ejemplo. anyways, right now we get pretty good sandía from italy and i hope, my paletas last until winter time can you tell me where i can get the little plastic wrappers? i am not able to find them here, in germany nor in the UK. muchissimas gracias por su ayuda. it is ok, if i have to order a 1000 since i am planning on filling my freezers to the top
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Can you please tell me where you got those plastic wrappers to wrap the paletas after they have been made so that they don’t stick together when storing them in the freezer. I have been searching for them
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I would like to know where to get those little bolsitas for the paletas too please. I’ve searched everywhere. Thanks!