1035 G St. and 1317 N. 10th St.
What I had: Mangonada made with mango ice cream
I've seen a tourism slogan urging people to be a tourist in their own hometown. I felt like one when I stepped into Nevería Arcoiris, which translates to rainbow ice cream.
Bright colors, lots of Spanish-speaking neighbors and about 16 homemade ice creams in freezer cases with names like chicle rosa (pink gum), menta (mint), fresa ague (strawberry water), rompope (eggnog) and maracuya (passion fruit).
Owners Adela Sanchez and her husband, Lucio, were among those behind the counter scooping and creating colorful concoctions.
Adela said they make nearly all the ice cream for their shop on G Street and another restaurant that shares the same name in the North Bottoms, although they sold the second location because they were too busy to run both.
She said the most popular flavor is mango, which is water-based and reminded me of a sorbet. I had my mango ice cream in a manganado, a spicy Mexican fruit treat with chamoy sauce, mangoes, lime juice, chili powder and decorated with a tamarind straw. It was as tasty as it was pretty.
I also tried the horchata-flavored ice cream, their newest creation, and the queso flavor, which is far better than it sounds.
-- Shelly Kulhanek