Full menu
Tamarind
$7.00
Shaved ice flavored with natural tamarind, typically garnished with spicy chili powder, tajín, and chamoy for a tangy and spicy twist.
Coconut
Shaved ice typically flavored with coconut syrup, creating a refreshing and naturally sweet treat.
Nance
Shaved ice with nance fruit syrup, typically accompanied by chili, lime, and tamarind straw for a refreshing Mexican-style treat.
Maracuya/ passion fruit
$6.00
Crushed ice topped with passion fruit pulp, typically enhanced with chili, lime, and Tajín for a tangy and mildly spicy twist.
Fresa/ strawberry
Shaved ice topped with fresh strawberry syrup, typically complemented with chamoy, tajín, and a hint of lime for a classic Mexican snow cone experience.
Mango
Shaved ice with natural mango flavor, typically topped with chamoy, chili powder, lime juice, and fresh mango pieces.
Ropompe
Shaved ice topped with creamy Mexican eggnog syrup, typically enhanced with a drizzle of condensed milk for added sweetness.
Cholado Colombiano
$9.00
Is a cold beverage common in Colombia. It is made from shaved ice, mango and strawberry syrup. Mixed with diced mango, strawberry, walnut, shredded coconut, condensed milk. Topped with apple slices.
Monjita
$8.50
Shaved ice with rompope strawberry syrup condensed milk. Decorated with a whole strawberry and apple slices.
Piña Colada
$8.00
Piña colada mix blended with pineapple and ice. Topped with whipped cream.
Diablito
Mexican-style snow cone shaved ice with tamarind or mango syrup. Chamoy sauce, Valentina sauce. Lime and a mango slice.
Churchill
Shaved ice with cola syrup, condensed milk, pinito powdered milk, one scoop of ice cream, and a wafer cookie.
Ensalada Colombiana
Mix of fresh tropical fruits, banana, watermelon, apple, strawberry. Papaya and pineapple, topped with grated cheese, delicious ice cream, homemade sweet cream and grated coconut.
Fresas con Crema
Sliced strawberries mixed with homemade yogurt, condensed milk and whipped cream.
Fresh Fruit Salad
Cucumber, papaya, kiwi, mango, jicama, oranges, honeydew. Coconut, cantaloupe, watermelon. Pineapple, strawberries, grapes and apples.
Bionico
Combination of 3 fruits with homemade yogurt, condensed milk. I scoop of ice cream topped with whipped cream, sprinkles and a wafer cookie.
Piña Loca
$13.00
Whole carved fresh pineapple filled with pineapple, cucumber. Jicama and mango, adding chamoy sauce, valentina sauce, Tajin, lime and our secret touch.
Pepinos Locos
Fresh cucumber topped with Japanese-style peanuts bathed in chamoy sauce, Valentina sauce, Tajin, lime and salt.
Tostilocos or Takilocos
Tostitos or Takis with cueritos. Cucumber. Jicama. Japanese-style peanuts, Valentina sauce, chamoy sauce, lime and salt.
Sandia Loca
$24.00
Half of carved watermelon filled with mango. Cucumber, pineapple, honeydew, jicama. Coconut, papaya, oranges, kiwi, grapes. Cantaloupe, apple and strawberries.
Esquites
$5.00
Boiled corn with cheese, mayonnaise, lime and chile powder.
Chicharron Preparado
Fried wheat flour pallet covered with mayonnaise, cabbage, cueritos (pork skin), tomatoes, cotija cheese, avocados and Valentina.
Mangonada
Our choice of Italian ice: mango, watermelon, lemon or pineapple. Italian ice, covered in chamoy sauce, valentina sauce, Tajin and slices of delicious fresh mangoes.
Banana Split
Made with 3 scoops of Hershey's ice cream served in a row between the banana, garnished with crushed nuts or sprinkles, whipped cream, maraschino cherries, condensed milk and chocolate syrup.
Chamoyada
Mango Italian ice, covered in chamoy sauce and slices of spicy dried mangoes.
Hershey's Ice Cream and Italian Ice
$3.50
Strawberry, vanilla, chocolate, crazy vanilla, fum raisins, butter pecan, coconut, coffee, cookies and cream, mint chocolate chips, chocolate chips, birthday cake, strawberry cheesecake, play dough, rocky road, cotton candy, red velvet revival, pistachio, cara mocha, lemon, mango, watermelon, pineapple and cherry.
Vegan Friendly
$4.50
Classic cookie, chocolate chunk, simply vanilla. Reduced fat & no sugar: coffee, chocolate, strawberry, vanilla, moose tracks.
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