ChocGlitz & Cream – Albuquerque, New Mexico

ChocoGlitz & Cream in Albuquerque (Just Barely)

To whom should you turn when you want a recommendation you can trust for great ice cream?   Your natural inclination is probably to ask a kid.  Kids, particularly those in the age group two through twelve, consume more ice cream than any other American demographic.  Alas, kids in the aforementioned age group are like Mikey in the old Life cereal commercials. They like everything (except maybe coffee flavored ice cream) and aren’t quite as discerning as ice cream paramours in other age groups.  So, why not trust an adult for a recommendation?  Research has shown that contrary to children, adults tend to prefer the same few flavors for which they’ve developed a preference over the course of their lives (talk about getting set in their ways and losing the sense of adventure).

So, to whom does this overgrown kid in an adult’s body turn for advice on great ice cream?  Would you believe I get my ice cream advice from Stefan, one of my two favorite baristas at Rio Rancho’s sublime Cafe Bella.  Here’s why.  Baristas tend to have rather refined palates–they have to considering coffee has almost twice as many flavor characteristics discernible by human senses than wine does–and are able to discern flavor nuances and qualities most of us can’t detect.   When barista extraordinaire Stefan, told me about his favorite place for ice cream, he didn’t just tell me he liked it.  He gave me a detailed flavor profile analysis, describing flavors, ingredients, textures, milk fat content and other qualities only a connoisseur would understand.

Deliciousness Everywhere you Turn

When we stepped into ChocGlitz for the first time, owner-chocolatier Celeste Davis asked how we found out about her charming establishment.  No sooner had we told her our barista recommended it than she responded with “oh, you must mean Michael” as in Michael Gonzales, the effusive owner of Cafe Bella.  Michael, it turns out, frequents ChocGlitz with his beautiful family.  It didn’t surprise us in the least that culinary professionals we respect so much would visit ChocGlitz which just might be Albuquerque’s very best chocolate and ice cream shop.  It’s almost Rio Rancho’s very best chocolate and ice cream shop, too, being situated just south of the Presbyterian Rust Medical Center on Unser Blvd. near the demarcation line between the Duke City and the City of Vision.

ChocGlitz & Cream opened its doors in July, 2014 and almost immediately began garnering not only local accolades, but national attention.  In February, 2015, ChocGlitz staffers created a five-foot chocolate sculpture depicting trees, fairies and woodland creatures for a Food Network program called Outrageous Chocolate.  That painstaking effort took a bit longer than 200 hours.  While Celeste doesn’t have to take nearly as much time in crafting the tempting chocolates on display daily at the shop, it’s obvious hers is a labor of love…and of deliciousness.   ChocGlitz literally surrounds you with eye candy everywhere you turn.

Caramel Apples for Kids of All Ages

Celeste hand-crafts almost all the chocolates sold at the store using fair-trade certified chocolate (ensuring cocoa farmers are paid fair wages and don’t use child or slave labor).  ChocGlitz offers a treasure trove of beguiling treats such as fudge, caramel apples, caramel corn, chocolate-dipped Oreos, hand-made truffles, cheesecakes and many other chocolate specialties.  A whopping 95-percent of the chocolates sold at ChocGlitz are made on the premises with a handful of fair-trade chocolates (and such rarities as Mallow Cups) brought in to complement the locally made product.  All ice creams are also made on the premises.

21 November 2015: With a sensory overload of aromas and sights threatening to engulf us, we started our ChocGlitz adventure with ice cream: a scoop each of raspberry-red chile and salted caramel on a waffle cone for me and a scoop each of egg nog and pumpkin spice, also on a waffle cone for my Kim.  The raspberries for the raspberry-red chile ice cream come from Heidi’s Raspberries in Corrales so you know they’re of the highest quality.  Common denominators in all four ice cream flavors are smoothness, creaminess, delicateness and richness.  These are the hallmark of ice cream greatness, the qualities of which Stefan bragged.  Those qualities make for the type of ice cream with which you want to take your time, the type that releases its nuanced flavors as it melts on your tongue.  A good amount of milk-fat contributes the quality of “mellowness,” coupling with the natural flavors to seduce your taste buds, not attack them.

Left: Raspberry-Red Chile and Salted Caramel; Right: Egg Nog and Pumpkin Spice

21 November 2015: The Cracker Jacks jingle with which some of us grew up boasts of “candy coated popcorn, peanuts and a prize!  That’s what you get in Cracker Jacks!”  After sampling the bacon caramel corn at ChocGlitz, I became immediately convinced that Cracker Jacks got it wrong.  Instead of candy-coated peanuts, Cracker Jacks should have used bacon.  During the third annual Southwest Bacon Fest, ChocoGlitz introduced a number of bacon products which were very well received.  The bacon caramel combines two great ingredients–possibly the very best caramel corn you’ve ever had and bacon, that addictive pork candy America loves.

11 September 2016:  Though the raspberry-red chile ice cream could easily become a lifetime habit, how can you possibly know whether or not you’re going to enjoy another flavor more unless you try them all.  That’s my attitude and the sole reason for not ordering it again.  At ChocoGlitz there are no consolation prizes, no Miss Congenialities.  Every flavor is a winner.  That includes one scoop of malted milk balls ice cream and one scoop of Rocky Road on a waffle cone.  The malted milk balls ice cream, in particular, is rich and utterly addictive with a nice malted milk ball to ice cream ratio.

Chocolate Oreos and Walnut Clusters (Milk Chocolate and Dark Chocolate)

11 September 2016:  A cavalcade of chocolates in a glass display case would tempt the most disciplined of dieters.  Every conceivable chocolate confection possible is available including some of which Willie Wonka never imagined.  My Kim’s favorites are the chocolate Oreos covered in milk chocolate while my preference are walnut clusters, one milk chocolate and another dark chocolate.  They’re so good they’ve never made it home where we can have them with milk.  We’re barely out of the parking lot before they’re gone, pleasant memories left in their delicious wake. 

30 October 2016:  The painful trauma of having lost a tooth to an especially sticky caramel apple kept me away from the delectable autumn treat for several decades.  It wasn’t until Dazzling Deanell told me how much she enjoyed the caramel apples at ChocGlitz that the thought of indulging in one even revisited my mind.  Deciding which one to order proved a challenge.  Behind a multi-level glass case at ChocGlitz, you’ll find irresistible artisanal caramel apples nothing like the boring monochromatic caramel apples of my youth. Caramel apples, it turns out, have become grown-up and gourmet.  They’re made with imagination as well as love.  The English Toffee Caramel Apple is so much better than my memories could recall, so good it’s still on my mind.  A slightly sour Granny Smith apple coated in a rich, buttery English toffee drizzled in chocolate and sprinkled with a salty foil in the form of chopped pecans.  It’s the perfect combination of sweet, savory and sour in an attractive package, sliced for easy handling.

English Toffee Candy Apple

If you’re not happy with the ice cream you’re finding in your neighborhood, there’s no guarantee your barista will be able to recommend something better.  That is, unless that barista has been to ChocGlitz & Cream, quite possibly the best chocolate and ice cream shop in the metropolitan area.

ChocGlitz & Cream
10660 Unser Blvd, N.W.
Albuquerque, New Mexico
505-898-GLTZ (4589)
Web Site
LATEST VISIT: 30 October 2016
1st VISIT: 21 November 2015
# OF VISITS: 3
RATING: 23
COST: $ – $$
BEST BET: Raspberry-Red Chile Ice Cream; Salted Caramel Ice Cream; Egg Nog Ice Cream; Pumpkin Spice Ice Cream; Bacon Caramel Corn; Dark English Toffee; Cashew Turtle, English Toffee Caramel Apple

ChocGlitz & Cream Menu, Reviews, Photos, Location and Info - Zomato

Pop Fizz – Albuquerque, New Mexico

Pop Fizz on the National Hispanic Cultural Center

The geriatrically advanced among us who grew up during the golden age (1950s through the 1970s) of the “jingle” were constantly bombarded with earworm-inducing singing commercials, those catchy and memorable short tunes used to convey advertising slogans.  We couldn’t help but sing along, often to the annoyance of our parents.  When, for example, the Garduño family visited the big city (Taos), the kids would belt out the familiar jingle “Let’s all go to A&W.  Food’s more fun at A&W. Have a mug of root beer, or maybe two or three.”  Our dissonant din rarely persuaded our parents to take us to A&W.  More often than not, we were ferried back to Peñasco for a home-cooked meal.

Researchers suggest that women may be even more susceptible to earworms than men.  That research was borne out when I suggested to my Kim that we visit Pop Fizz for lunch.  Instead of asking what kind of food Pop Fizz serves as she usually does when I suggest a heretofore untried restaurant, she began singing “plop, plop, fizz, fizz, oh what a relief it is.”  That jingle, as we seasoned citizens all recognize, once touted the heartburn healing properties of Alka Seltzer, an effervescent antacid still in use today.

The colorful ambiance of a delightful eatery

The name “Pop Fizz” obviously has nothing to do with effervescence or with Alka Seltzer.  The “Pop” portion of the name is short for “Popsicle” while “Fizz” represents the sound made when you open the carbonated beverages available on the premises.  Learning the reason for the name did nothing to mitigate my Kim’s singing of the jingle (now I know how my parents felt), but our inaugural visit went a long way toward helping us understand just why Pop Fizz has become such a phenomenon. 

Some of my more entrepreneurial readers probably never heard about Pop Fizz until it was featured in Inc ., a monthly American publication focused on growing companies.  Inc. doesn’t focus solely on Fortune 500 companies. It’s got a soft spot for the backbone of American business, the traditional mom-and-pop operation such as Pop Fizz, a humble homegrown, family owned and operated gem which has been winning over savvy Duke City diners since day one.

Sonoran Hot Dog with what is left of Agua Fresca de Sandia (Watermelon Fresh Water)

Day one transpired on a balmy summer day in 2013 when brothers Lorenzo and Carlos Alvarez and their father Rafael launched their own version of relief, in this case relief from hot, sunny summer days in the Duke City.  Relief came in the form of homemade paletas (popsicles) made from all-natural, real fruits and cream as well as organic cane sugar (absolutely no high fructose corn syrup).  Also available were popular Mexican favorites such as aguas frescas, ice cream and a delicious innovation they called ice cream tacos. Duke City denizens clamoring for relief converged upon the Lilliputian storefront on Bridge Boulevard. 

The Alvarado family didn’t let grass grow under their feet before relocating their operation to the National Hispanic Cultural Center not quite two years later.  Their new digs are more capacious and include an uncovered patio with picnic tables.  With more spacious accommodations and an expansive industrial kitchen, the family has also been able to expand their menu, now offering a number of savory dishes such as Frito pie, several hot sandwiches and even a Sonoran hot dog.

Frito Pie

4 September 2015: The Sonoran hot dog has been referred to as the “quintessential food of Tucson.”  While it has achieved cult status throughout Arizona, it has only recently begun making significant inroads in the Land of Enchantment.  There are even more versions of this savory, smoky treat than it has ingredients.  The version at Pop Fizz is constructed from an all-beef hot dog, avocado, onion, chipotle mayo, cheese, bacon and salsa verde nestled in a bolillo bun.  It’s as delicious as it is messy with spillage guaranteed.  The bolillo bun is pillowy soft and slightly sweet, a nice complement to the smokiness of the hot dog and the piquancy of the salsa verde.

16 August 2016: In her song Infinity, pop sensation Mariah Carey intoned the lyrics “Boy, you actin’ so corny like Fritos.”  On far too many Frito pies, the corn-infused flavor of Fritos corn chips is lost neath a mountain of lettuce and avalanche of chopped tomatoes.  Unfortunately, the chile is also often obfuscated by a salad’s worth of lettuce and tomatoes.  Upon seeing the Frito Pie at Pop Fizz for the first time my first inclination was “oh no, not another Fritos salad.”  Then the chile kicked in.  Finally, a Frito Pie in which the chile actually has a bite, an endorphin-laden, tongue-tingling, taste bud pleasing bite.  Chile, not lettuce and tomato, is the prevalent flavor…but it’s not solely piquant.  It’s a delicious, rich red chile.  The Fritos provide a salty counterbalance and crunchy textural foil to the shredded beef.  This top-tier Frito pie evinces the kitchen skills of ice cream makers who can actually cook, too.

Mint Chip Ice Cream Taco

5 September 2015: Tacos are an excellent accompaniment to the Sonoran hot dog, but not the savory, meat-filled tacos of which you might be thinking.  Ice cream tacos, a Pop Fizz specialty are the perfect sweet contrast to the savory-smokiness of the hot dog.  The taco “shell” is a thin waffle shaped very much like a taco.  It is stuffed with dense, sweet, delicious ice cream and topped with chocolate.  We can vouch for the deliciousness of the mint chip, pecan and chocolate ice cream tacos.  The ice cream isn’t soft, creamy and custard-like, but dense and full-bodied.  The mint chip is especially addictive. 

In August, 2016, Spoon University, the self-proclaimed “everyday food resource for our generation, on a mission to make food make sense” set off on a course to identify the 50 best ice cream desserts in every state,” one from each state in the fruited plain.  The Land of Enchantment’s representative was the aforementioned ice cream taco.  Spoon University waxed poetic about this ice cream: “We all scream for this ice cream. You can find this bad boy in Albuquerque, NM, and you can choose from several flavors such as cinnamon churro, cookies and cream, and strawberry.”

Paleta de Pina Y Habanero (Pineapple and Habanero)

5 September 2015: While it’s often advised that in Mexico one should not drink the water, you’re also well advised to partake of as many paletas as you can.  Paletas are premium frozen delicacies made with real fruit and cream.  Typically proffered by street vendors with pushcarts, paletas offer a refreshing respite from sweltering summer days, but they’re wonderful any time of year.  Paletas are available in an amazing range of flavors including such exotic offering as pina and Habanero (pineapple and Habanero), a paleta that packs a punch.  It’s got more piquancy than the chile at far too many New Mexican restaurants, but it’s even more delicious than it is piquant. 

While Pop Fizz may have started as a neighborhood eatery, it’s garnered a reputation that far exceeds its South Valley home.  Savvy diners trek from far and wide to partake of cold treats that will warm your heart.

Pop Fizz
1701 4th Street, S.W.
Albuquerque, New Mexico
(505) 695-1180
Web Site | Facebook Page
LATEST VISIT: 16 August 2016
1st VISIT: 4 September 2015
# OF VISITS: 3
RATING: 23
COST: $
BEST BET: Paleta de Pina Y Habanero, Agua Fresca de Sandia, Sonoran Hot Dog, Mint Chip Taco, Pecan Taco, Chocolate Taco, Watermelon Paleta, Raspberry Paleta, Frito Pie

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Ice Cream Palace and Hot Dog World – Rio Rancho, New Mexico (CLOSED)

Ice Cream Palace and Hot Dog World on Southern Blvd in Rio Rancho

Nay-sayers, those nattering nabobs of negativism, have always had it in for hot dogs. First they plied us with horror stories and urban myths about what hot dogs are made of. Essentially, they decried, hot dogs are made of everything from pigs snouts and chicken feet to snips and snails, and puppy dogs tails. Then they ratcheted up our shock and awe by telling us how hot dogs are loaded with artery-clogging, cancer-causing saturated fats, not to mention those nasty nitrates and nefarious nitrites. They’ve even disparaged hot dogs as processed pink slime in a bun.

Despite all the brouhaha and rigmarole, hot dogs continue to thrive across the fruited plain as aficionados of the tantalizing tubular treats snub their noses at those who would abolish an American institution. What’s next—motherhood, apple pie, the Dallas Cowboys? Recent statistics reveal that the U.S. population consumes 20 billion hot dogs per year. That’s some 70 hot dogs per person per year (or about as many as Joey Chestnut ate in one sitting during Nathan’s International Hot Dog Eating Contest). In 2012, CNN compiled a list of America’s top fifty foods and the hot dog ranked fourth. That’s a lot of love for a beloved American icon some would deprive us of.

Nathan’s Hot Dog with Jalapeño Mustard, Onions and Relish

Unlike the humble hot dog which has been disparaged and bad-mouthed to no end, ice cream has been practically beatified. It is both loved and revered, a symbol of all that is good, wholesome and pure. Research findings from Cornell University revealed that both men and women consider ice cream one of their three favorite comfort foods (not that men will admit to it). CNN confirms this: “Think of any modern romantic comedy to come out of Hollywood; what do citizens of the United States reach for when their boyfriend leaves them for their therapist? A gun? A simple solution? Try a tub of ice cream.”

In the entirety of mankind’s history, there is only one ice cream that’s beyond contempt, a turn-off even to the most ardent aficionados. For some inexplicable reason, an ice cream brand in India bears the stern, mustachioed countenance and name of the Führer of Germany.  Sure, branding an ice cream Adolf Hitler is an exercise in the freedom of speech, but moreover, it’s a demonstration of extremely poor taste and insensitivity (and I need a shower just for mentioning it here).

Tamale

Somehow nature decreed that ice cream and hot dogs become inextricably associated with one another, a sort of “saint and sinner” pairing of foods that just seem to go so well together. That’s especially true in sweltering spring and summer days when the outdoors beckon. Fortunately New Mexico averages nearly 400 days of sunshine a year so ice cream and hot dogs are a good idea any time of the year and in any season. The preternaturally delicious pairing of this dynamic duo wasn’t lost on Abrahan Montaño, an entrepreneur who in March, 2015 launched the Ice Cream Palace and Hot Dog World in Rio Rancho.

Though he may be a first-time restaurant owner, Abrahan is passionate about ice cream, blending unique ingredients into rich, creamy ice cream flavors you don’t often see.  The paleterias (Mexican Popsicle and ice cream shops) he frequented during his youth were one of the inspirations for his restaurant.  The other inspiration was his grandfather Fred Reade, a familiar name in the restaurant community.  Reade owned and operated Antonio’s Mexican Restaurant on Fourth Street for more than two decades before closing shop in 1996.  Reade has become a fixture at the ice Cream Palace and Hot Dog World.

Frito Pie

Although not on the menu, a visit to this Southern Boulevard gem is guaranteed fun as might be expected from a shop offering ice cream and hot dogs.  One corner of the shop is dedicated to kids and includes a number of toys which might make the geriatrically advanced among us wish we were kids, too.  The menu also bespeaks of fun.  A number of aguas frescas are at the ready to quench your thirst while Italian ice and fresh fruit paletas (Popsicles) will quell the heat.  Ice cream flavors include two sure-to-become New Mexican favorites: red chile-chocolate and green chile pistachio.

Nathan’s hot dogs are featured fare and you’ll find all your favorite toppings, too, but if you really want to live a little, try “Grama Faviola’s Fabulous Homemade Jalapeno Mustard.” It’s got almost as much personality as Grama Faviola herself. Faviola and her brother Eddie are friends of the owners and serve as the shop’s unofficial ambassadors.  Much as we love them, we can’t live on hot dogs alone.  Fortunately the shop also offers tamales and Frito pies as well as corn-on-the-cob or in a cup.

Sonoran Hot Dog

The tamales are made for the shop in Santa Fe.  Even when not blanketed by chile, they pack a pleasant piquancy and are packed with shredded, tender tendrils of pork marinated in a very flavorful chile.  These are the type of tamales you would want two (or six) per serving.  The Frito pie is also quite good, a mound of Fritos corn chips topped with ground beef, red chile, lettuce, onions, and onions.  The vegetables offer a cool contrast to the hot chile and ground beef.  The chile won’t water your eyes with heat, but it’ll make you happy.

Among the specialty hot dogs are one you couldn’t find in Albuquerque five years ago.  The Sonoran Hot Dog has made its way into New Mexico and it’s been embraced by the masses.  The Ice Cream Palace and Hot Dog World offers an interesting and delicious version: a thick Nathan’s hot dog, meat candy (er…bacon), chopped tomatoes and an incendiary jalapeño mayo you can respect.  Had this hot dog been served in the traditional Sonoran bolillo style Mexican bread (resembling) a hot dog bun that hasn’t been completely split length-wise), it would have been even better.

Left: Red Chile Chocolate Ice Cream; Right: Chocolate and Vanilla

Our verdict on the red chile chocolate ice cream–if you’re not revving up your engine to head to Rio Rancho for a scoop or two, you probably didn’t read this far.  Surprisingly, this may be the most piquant dish we enjoyed during our visit.  The combination of chile and chocolate has been wowing diners since before Montezuma’s reign.  This one will definitely wow you.  So will the regular (if such a pedestrian word is appropriate) chocolate ice cream.  Then there’s the pumpkin ice cream, a true taste of autumn that’s wonderful all year long. 

The Ice Cream Palace and Hot Dog World pairs two of America’s very favorite foods in a fun, friendly shop that promises to be a haven for the hungry and solace for all who need soothing comfort.

Ice Cream Palace and Hot Dog World
2003 Southern Blvd., Suite 118
Rio Rancho, New Mexico
LATEST VISIT: 3 October 2015
# OF VISITS: 1
RATING: N/R
COST: $ – $$
BEST BET: Sonoran Hot Dog, Tamale, Nathan’s Hot Dog, Red Chile Chocolate Ice Cream, Frito Pie

Ice Cream Palace and Hot Dog World Menu, Reviews, Photos, Location and Info - Zomato

Chillz Frozen Custard – Albuquerque, New Mexico (CLOSED)

Chillz, Home of the Very Best Frozen Custard in Albuquerque

Chillz, Home of the Very Best Frozen Custard in Albuquerque

“Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.”
Ambrose Bierce, American writer (1842-1914)
The Devil’s Dictionary (1906)

Ambrose Bierce’s scathing definition of custard is not necessarily an expression of his disdain for the popular frozen dessert, but an example of his lampooning of American culture and especially its lexicon.  Starting in 1881, the American satirist began writing The Devil’s Dictionary in which he published alternate and usually quite acerbic definitions of common words.  His biting wit and sardonic views earned him the nicknames “cackling king of cynics” and “Bitter Bierce.”

There are parts of the Midwest (the Milwaukee and St. Louis areas in particular) in which Bierce’s definition of custard would be considered sacrilege.  Midwesterners feel so strongly about their custard, that an utterance of such blasphemy would be an occasion for a noose, a tall tree and a short drop.  Their passion for frozen custard is akin to the love New Mexicans have for chile and never mind that winter temperatures throughout the Midwest can drop to near Arctic levels, custard is an year-round obsession.

A fabulous menu listing all the wonderful toppings for Chillz' frozen custard

A fabulous menu listing all the wonderful toppings for Chillz’ frozen custard

Just as most New Mexicans have a strong antipathy toward “chili” from Texas, Midwesterners abhor the “franchised soft-serve fare pumped full of air” which passes off as custard in New Mexico (and throughout the fruited plain) and which Jane and Michael Stern denounce in their terrific tome 500 Things To Eat Before It’s Too Late.”

The Sterns appreciate only the best custard—“dense and smooth, not as rich as ice cream, but even more luxurious.”  In their sagacious estimation, the very best frozen custard in America is found at the legendary Ted Drewes, a Saint Louis institution for nearly eight decades. Despite copious cajoling by custard aficionados to franchise, Ted Drewes will not compromise on quality and remains a two store operation in Saint Louis.

Chocolate frozen custard on a cone

Chocolate frozen custard on a cone

Albuquerque native Kurt Nilson attended a Saint Louis area university where he discovered and fell in love with the premium frozen custard at Ted Drewes.  Before moving back to the Duke City, he completed courses at the Frozen Dessert Institute so that he could bring one of his favorite parts of the Midwest back to his beloved high mountain desert home.  He figured frozen custard would be perfect for those scalding Burque summer days.

Nilson launched Chillz in June, 2009, the height of the summer’s blistering onslaught.  Situated directly across Central Avenue from the University of New Mexico, it’s two doors down from Walker’s Popcorn Company, another favorite of Midwest transplants who may have frequented Garrett’s Popcorn, a Chicago staple.  In 2012, Nilson sold his interest in the shop he founded to his partner, an affable Minnesotan well acquainted with custard.

Chocolate and vanilla frozen custard on a waffle cone topped with raspberries

Chocolate and vanilla frozen custard on a waffle cone topped with raspberries

Though nearly eighty years behind Ted Drewes in experience, Chillz has actually two-upped the elder statesman of frozen custard by offering three flavors every day to Drewes’ one flavor (vanilla).  Chillz features a flavor of the day in addition to chocolate and vanilla.  The flavors of the day are inventive and exciting.  Chillz has even taken to creating ballots on which customers can vote for the flavor of the day they’d next like to see.  You can cast a vote for up to five choices on each ballot.  The menu, scrawled on the wall, includes more than thirty toppings–from the unusual (gummy bears, cinnamon toast crunch, Lucky Charms) to the standards (hot fudge, toffee, Oreos).

There are some things you should know about frozen custard–the real stuff, the stuff Chillz makes and serves. Sure, it may look like ice cream, but there are vast differences. First, eggs are added to make frozen custard–1.4 percent egg yolk, in fact. Second, it is much lower in butterfat content than conventional ice cream: ten percent compared to sixteen percent. Through a churning process, the custard is blended with air to increase its volume, but it not nearly as airy as the franchised soft-serve ice cream served throughout New Mexico. Frozen custard isn’t churned as long as ice cream and isn’t nearly as cold. The result is a thicker and creamier texture than ice cream as well as a softer consistency.

A turtle sundae made with chocolate custard and the flavor of the day for June 26th, key lime

Chillz makes its frozen custard fresh every day as well as its waffle bowls and cones.  The menu also includes sundaes, shakes, floats, baked treats (cookies, Rice Krispy treats and brownies) and something which, at first browse, might sound unappetizing, but is quite good–concretes.  In his phenomenal blog, Barry Popik describes concretes as “custard blended with any of dozens of ingredients.  Concretes are blended so thick that they and their spoon do not fall out when their cup is turned upside down; servers often demonstrate this before handing customers their order.”  If this description sounds familiar, you’ve probably had a Blizzard shake at Dairy Queen which is made with the soft-serve ice cream and not real frozen custard.

Real frozen custard–Chillz custard–is exquisite. It’s as smooth as a baby’s bottom with an amazing taste and texture. The chocolate has a rich, indulgent and expensive taste (but at a reasonable price). The raspberries provide a tangy yet surprisingly complementary contrast to the sweet (but not cloying), creamy, oh-so-good custard. This custard is so good you’ll want at least a couple of scoops; some will want even more. For them, Chillz has a gurgitator’s challenge few will surmount.

Chillz09

S’mores with chocolate custard

The Chillz Challenge: eight scoops, eight waffles, eight toppings in thirty minutes and your frozen feast is free.  You’ll also get your photo prominently displayed on Chillz’ wall of fame, Web site, Facebook and MySpace sites.  The current record-holder is Stephanie Torres, a petite dynamo who completed the Chillz Challenge in just over eight minutes.  I’m easily twice her size and couldn’t approach her eating feat on my best day.

As of July 28, 2013, some fifteen competitors have surmounted the challenge for which, to date, no UNM athlete has manned or womaned up.  Neither did Man Versus Food star Adam Richman who didn’t include Chillz on his itinerary when he visited the Duke City in 2010. Richman who doesn’t ever eat ice cream or ice cream-like products during the “off season” (when he’s not taping his show). In fact, he finds sweet challenges the most difficult, particularly when they involve rich, dairy product.

Banana Split made with Fudge Caramel Eclair Custard

Banana Split made with Fudge Caramel Eclair Custard

Much as I love custard, it’s challenge enough to polish off a turtle sundae and it’s only got two scoops of the sinfully rich custard.  My turtle sundae, made with one scoop of the exquisite chocolate and one scoop of the flavor of the day for June 26th, key lime, was wonderful, an exemplary rendition of the popular dessert.  The key lime makes for an unconventional turtle sundae, but other ingredients (hot fudge, toasted pecans, whipped cream) are right out of the recipe book for sundaes.

Chillz has an excellent rendition of a banana split. It’s pretty much a standard banana split only it’s made with custard instead of ice cream.  If the flavor of the day happens to be fudge caramel eclair, it makes an outstanding foundation for the strawberry, chocolate fudge and pineapple toppings.  Chocolate custard, on the other hand, is a terrific foil for the S’mores: marshmallow, hot fudge, graham cracker, whipped cream and a cherry.  It’s wonderful!

More than a dozen competitors have surmounted the Chillz Challenge

More than a dozen competitors have surmounted the Chillz Challenge

In July, 2013, Andrea Feucht, author of the must have Food Lover’s Guide to Santa Fe, Albuquerque and Taos wrote an article for The Guardian, one of the largest daily British newspapers, in which she named the top ten restaurants, cafes and diners in Albuquerque.  Andrea, a Wisconsin native, thinks so highly of Chillz that it made her hallowed list.

In recent years, the influx of Midwesterners has added much to the Duke City dining scene. From the aforementioned Walker’s Popcorn Company to Pizza 9 (home of sloppy and sumptuous Chicago style Italian beef sandwiches) and now Chillz, Albuquerque may not yet compete with Chicago, but then the Windy City doesn’t have anything like our chile. They don’t have Chillz either. We do, and for that, Duke City diners will be grateful every time the mercury approaches the century mark and every day it doesn’t. At any time of year Chillz is a great destination.

Chillz Frozen Custard
2720 Central Ave
Albuquerque, New Mexico
LATEST VISIT: 27 July 2013
1st VISIT:  6 February 2010
# OF VISITS: 3
RATING: 22
COST: $ – $$
BEST BET:  Chocolate Custard, Vanilla Custard, Banana Split, S’more

Ghirardelli Chocolate Shop & Soda Fountain – Las Vegas, Nevada

The world-famous Ghirardelli in San Franciso

The world-famous Ghirardelli in San Francisco's Ghirardelli Square

While Ghirardelli chocolate is available worldwide, there are only a few shop locations–mostly in California with outliers in Las Vegas, Chicago and in two Florida cities.

Named after Italian chocolatier Domingo Ghirardelli who brought his chocolate from Peru to San Francisco, Ghirardelli Shops are a true chocoholics dream where you can purchase a tempting assortment of chocolate confections and gifts.

The San Francisco location on Ghirardelli Square is a historical site near Pier 39 (where the pictures on this review were taken) that is evenA rich, delicious dark chocolate sundae equipped with chocolate making equipment so you can see artistry at work.

Truly one of the most progressive cities in the world, Las Vegas has a Ghirardelli chocolate shop near Harrah’s.  It’s designed like an old-fashioned soda shop with a checkered floor, ceiling fans and a long counter at which you place your order.

Detractors might say, these soda fountains are also staffed with soda jerks, emphasis on the word “jerk.”  On a hot summer day, it’s obvious the staff wants to get you in and out quickly.

The menu is replete with decadent ice cream sundae masterpieces, floats, malts and shakes, some of which are named for San Francisco area landmarks such as the Golden Gate Bridge and Alcatraz.  There’s also a sundae called the “Domingo” named for the shop’s founding father.  Perhaps not in such good taste (but it sure tastes great) is a sundae called the “Earthquake” which is meant to be shared.  Other clever sundae sobriquets are the “Strike it Rich,” “Fog Horn” and the “Cable Car,” all of which are heavenly.

The goblet on which sundaes are served is piled high with ice cream and hot fudge or caramel as well as other ingredients such as bananas, nuts and whipped cream depending on which sundae you order.  Invariably you’ll make a mess out of your table as the contents of the overfull goblet crawl down the side of their vessel the second you insert your spoon.  You’ll also go through several napkins as you consume these tempting treats.

Both Ghirardelli Square and Las Vegas have charms all their own, but on a balmy summer day, Ghirardelli’s offerings might taste even better in Sin City.  They’re the perfect “beat the heat” treat.

Ghirardelli Chocolate Shop & Soda Fountain
3767 Las Vegas Blvd S.
Las Vegas, NV
895-8908

LATEST VISIT: 21 Feburary 2008
# OF VISITS: 6
RATING: 20
COST: $$
BEST BET: Ice Cream Sundaes, Banana Split

Ben & Jerry’s – Albuquerque, New Mexico (CLOSED)

Ben & Jerry's, a Vermont ice cream tradition now in New Mexico

Ben & Jerry’s is a different kind of restaurant–one with a social conscience–serving premium ice cream. Founded on and dedicated to a sustainable corporate concept of linked prosperity, its mission consists of three interrelated parts–a product mission, an economic mission and a social mission. Its product mission is to make, distribute and sell the finest quality all natural ice cream and euphoric concoctions with a continued commitment to incorporating wholesome, natural ingredients and promoting business practices that respect the Earth and the Environment. Irrespective of your political bent, you’ve got to respect that.

In New Mexico, Ben & Jerry scoop shops support various nonprofit programs including the restoration of the Rio Grande Bosque. Founded in 1978 by Ben Cohen and Jerry Greenfield in Burlington, Vermont, Ben & Jerry’s has since expanded to nearly 250 shops in the United States as well as in France, Israel, the Netherlands and the United Kingdom.

Two lovely scoops

By year’s end (2004), there were three Ben & Jerry’s scoop shops in the Duke City where grocery stores have sold these wonderful ice cream concoctions for years. The restaurant features more than 50 ice cream, frozen yogurt and sorbet products and it’s a safe bet to assume they’re all delicious, but just in case you have doubts, you can ask for and will be given a sample. It was a small sample of oatmeal cookie ice cream that prompted me to add it to a scoop of chocolate fudge brownie ice cream on a sugar cone. The two distinctive flavors appeased on my taste buds so much that it was difficult to determine which was better.

Two more delicious scoops

In subsequent visits, my taste buds have been titillated and tantalized by such creamy creations as Phish Food and Cherries Garcia. Every new flavor is my new favorite. Ben & Jerry’s is more than a scoop above any other ice cream shop in the Duke City.

Ben & Jerry’s
11225 Montgomery, N.E.
Albuquerque, NM
LATEST VISIT: 21 December 2008
# OF VISITS: 6
RATING: 19
COST: $
BEST BET: Chocolate Fudge Brownie, Oatmeal Cookie