three times the fun … Coconut Tres Leches Ice Cream

Today is Cinqo de Mayo, the day that commenmorates the victory of a Mexican battalion against French military forces in 1862 near the city of Puebla. It’s not a national holiday in Mexico, however, large celebrations do take place in some areas of the country, primarily in the state of Puebla. Growing up in Arizona, it was always bigger than Mexican Independence Day in September and we always celebrated it with margaritas and enchiladas. Classy. This year, rather than enchiladas, I’ve been on an ice cream kick. Big time. Earlier in the week it was horchata with strawberries, today it’s a take on one of the best cakes ever: Tres Leches.

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a frozen taqueria treat … Horchata Strawberry Swirl Ice Cream

I do so love a good, cold glass of horchata, that milky ivory-hued beverage often found in taquerias that, if good, tastes like liquified rice pudding. Many places buy it premade or premixed or whatever, but if you’re lucky, you’ll stumble upon a special little gem that makes it from scratch. A place that soaks rice and almonds and cinnamon sticks for a good long while to extract every flavorful bit out of those seemingly innocuous ingredients. When done right, it’s a magical thing.

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