15 May 8 - 14, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Todos Gritamos por Helado Ranking the 6 New Braum’s Mexican ice cream flavors. BY MELANIE HERNANDEZ B raum’s now serves six new Mexican-inspired ice cream fla- vors, so we hit the nearest shop to get a sweet taste of our south- ern neighbors. The six new flavors are chongos zamora- nos, which is a dessert made of curdled milk, giving it a soft cheese-like texture with sugar, cinnamon, and syrup. Next, a classic fresas con crema (strawberries and cream), piñón (pine nut), mango con chamoy, sopap- illa cheesecake (fried pastry with cinnamon and syrup) and tarta de fresa y crema (straw- berry and cream tart). We tried them all and ranked them: 6. Mango con Chamoy It’s important to note that we’re ranking not from worst to best but from our least favor- ite to favorite, as all the new flavors we sam- pled were exceptional. In sixth place is mango con chamoy. This flavor offers the sweet, smooth, fruity mango taste mixed with the savory chamoy, which features a jelly-like consistency. These differences made for an interest- ing texture combo, but it is very traditional to Mexico, considering that cold treat ven- dors offer jalea (jelly) as a dessert topping. Overall, it is very good and should be a go-to if people are looking for that mouth-water- ing touch. 5. Sopapilla Cheesecake Those who love churro cheesecake will get their kicks from the sopapilla cheesecake flavor – it tastes pretty much the same. The cinnamon flavor is very prominent, along with the creamy tanginess of the cheese- cake. This flavor is generally stronger than the others, which is why it was placed in the fifth spot, but only because we are not huge fans of cheesecake. Still, the appeal is there for those who feel the opposite. 4. Fresas con Crema Our favorite Mexican classic, and surpris- ingly to us, in the fourth spot, is fresas con crema. This ice cream flavor mimicked the original dessert, but it was missing a little something extra to truly remind us what it was trying to be. The color might throw some people off, given that it is orange as op- posed to the white cream we are used to in the actual desert. Still, it was a very creamy flavor, not too strong, and delightful on the way down. The fresa flavor was characterized by a red jelly similar to the mango con chamoy flavor, with some strawberry chunks. This could be a reason the strawberry and cream flavors felt a bit separated, but it still hit the spot. 3. Piñón Piñón is a traditional flavor that excited us to try; it is a go-to for many Mexicans. The ice cream was pink with a lot of pine nuts mixed into it, so every bite was full of them, but we aren’t complaining. Piñón continues to have a unique, rich flavor, and Braum’s version was delectable. For this option, we had to buy an entire car- ton from the market side of Braum’s because it was not available in the refrigerated dis- play case. However, after tasting it, having extra is certainly no issue. 2. Chongos Zamoranos While technically in second place, this one might as well be tied for first. Chongos Zamo- ranos exceeded all expectations. It is an un- derappreciated dessert that not many people outside of Mexico might be familiar with. Many might be apprehensive about hear- ing curdled milk, but the cinnamon and sugar mixed in breathe new life into this fla- vor. This is one of those Mexican desserts that has evolved post-colonialization, and more people should try it. 1. Tarta de Fresa y Crema At the number one spot is tarta de fresa y crema, which honestly tasted more like fre- sas con crema than the actual fresas con crema flavor did, which is why we have it listed in this lofty spot. The only difference is that this flavor incorporates bits of cake mixed into the ice cream, and it is a pretty pink and white color mixture. Each flavor was very reminiscent of the desserts they mirrored. Ice cream was the perfect medium for these flavors, and Braum’s executed them well. The milkiness of ice cream stood to elevate the flavors as opposed to a shaved ice or another type of cold treat option. Mexicans and Americans alike will enjoy each of these six new flavors. ▼ DRINKS SWING AND A HIT DISCOVER WHY PORCH SWING TEA IS A CULT FAVORITE AT THE DALLAS FARMERS MARKET. BY LAUREN DURIE M y husband and I have very different philosophies about waiting. If he sees a line, he assumes it means it’s worth it. Me? I’m OK with finding a slightly less good variation, because I’m impatient. Hit up the Dallas Farmers Market on any given weekend, and the Porch Swing Tea truck is hard to miss. It’s fire-engine red and has a line around the block, with nearly half the people clutching their signature mason jars like they’re a Stanley status symbol. However, it’s a major farmers market in the South and there’s gotta be sweet tea and lemonade at every other booth. How good could iced tea possibly be? But my husband was dead set on finding out what the hype was about and convinced me to wait. Let me tell you: it’s good enough that we’re now part of the fan club, bringing our cup back week after week. The concept is simple. Pick your base: sweet tea, unsweet tea, lemonade or any combination of the above. Pick your size: 32-ounce Mason jar ($7.50) or 20-ounce bottle ($6). Add any of the 12 flavor shots for 75 cents each. Huckleberry half-sweet is my go-to. Peach, mango and strawberry are top sellers. Owner Brett’s personal favorite is Arnold Palmer with blackberry and laven- der. And the best part: $3 refills for life. Ge- nius. Customers from all over the South say it passes the taste test. Their latest creation is a Texas Crème Soda, which is a spin on Italian crème sodas with San Pellegrino, sweet cream and a flavor shot of your choice. The secret? They brew everything fresh throughout the day right in the truck, using water and ice from a specialty company in Midlothian that uses a reverse osmosis pro- cess. And you can taste the difference. Can’t wait until the weekend for your fix? You can order by the gallon through their Facebook or Instagram pages. What started as a sweet family business was like many food trucks, a COVID pivot. Husband-and-wife duo Ashley and Brett Silva have a combined 30 years in the service industry and met waiting tables at Cotton Patch Cafe. Brett began experimenting with tea recipes while working at Morton’s. When 2020 hit and restaurants shut down, they decided it was now or never. The trailer first launched on Villa Road in Waxahachie, right where Brett used to sell fireworks. After a year, they applied | CITY OF ATE | ▼ Dish Melanie Hernandez Braum’s now offers six, new Mexican- inspired flavors. Lauren Durie They get their water from a company in Midlothian that use a reverse osmosis process for a difference you can taste. >> p16
