Holy Paleta

While Buon Appetito leans on red-sauce tradition and Ironside deals in oysters and lobster rolls, this spot anchors itself in Mexican ice cream craft: paletas made in-house, then customized at the counter with chamoy waterfalls, tajín dust, or chocolate drizzle. It's the neighborhood's dessert wildcard—where a passeggiata doesn't end with gelato but with a mango-chili pop or a horchata paleta rolled in cinnamon sugar.

The counter setup feels like a taquería crossed with an ice cream parlor: order at the register, watch them build your paleta on the spot, then grab a seat in the surprisingly roomy interior or take it to go for a walk toward the waterfront. Regulars swear by the Chammango (mango paleta split-dipped in chamoy and sweet cream) and the Blue Vanilla, which sounds gimmicky until you add the almonds and realize it's just aggressively good vanilla with a visual hook. The Pica Fresca—spicy strawberry—delivers the sweet-heat balance you'd expect from a chamoyada, not a popsicle.

Downsides: hours are unpredictable. Multiple reviews mention finding the place locked mid-afternoon or stuck with a vague "back in 30 minutes" sign. If you're making the trip specifically, call ahead. And if you're ordering for a group, know the prices add up fast once you start layering toppings—each drizzle or dusting costs extra, so a $6 paleta can creep toward $10 if you're not paying attention.

Best move: go mid-afternoon on a weekday when the counter isn't slammed, order the Chammango or the horchata paleta, add one topping (not three), and take it toward the piazza. It's the kind of handheld dessert that makes sense in a neighborhood built for walking.