Raspados are like a Mexican version of snow cones. And considering how hot Phoenix gets, I was pleased to find "Raspados Solaris" while visiting.



From lemonades and cut fruit cups with spicy toppings to iced coffes and ice cream, there are a number of refreshing desserts on the menu.



I ordered the Victoria Raspado, which was "Organic Cream Cheese Berry Raspado topped with a Napolitano Flan."



This was so good. It was fresh and light, but it still felt indulgent. I've never visited Mexican dessert shops before traveling to Arizona, and I wish it was something we had locally.



They even have some savory treats, like chips topped with mayo/sour cream, cheese, chili powder and lime. That will have to wait for next time.



Grade: A

Here's my latest J.Q. Dickinson Appalachian Mercantile box! This cute key ring is made from an actual penny, and hand embossed with the mountains. Made in the foothills of upstate South Carolina.

Summer is wonderful but our insect friends like it too! This natural spray is made from citronella, cactus and cedar to keep them away. Made in Staunton, VA

Maple syrup is the best. Candy made from maple syrup is even better. This cute lolli comes from Brantview Maple farm in western Pennsylvania.

Mimi is a grandma turned baker. These soft pretzels can be made with beer, club soda or hard cider. A great summer snack. Made in Hendersonville, NC.

This drink concentrate is great to keep in the frig for a quick beverage, to quench that summer thirst. Made in Chatanooga, TN. Beef jerky is a great snack, full of protein and lots of flavor. Made deep in the mountains of North Carolina.

Rolled ice cream continues to be a trend across the country.



I found Roll Avenue Ice Cream Rolls in Mesa. The concept is simple: The ice cream is spread onto a really cold surface and then scraped up into spiral shavings.



This location, though, has a Thai influence and some unique flavor offerings. I ordered the taro (actually ube) specialty ice cream, which also included a wafer roll and raspberries.



Ube is a sweet potato-like root veggie that is often amped up with sugar for desserts. I like it because it tends to mellow out some super sweet desserts and adds a different layer of flavor.



The same holds true here. The dessert was sweet, but not too sweet. It's a fairly mild flavor that may be slightly similar to vanilla. It made for a light and refreshing dessert.



Grade: A

Lujan Bakery is one of the oldest bakeries in town and offers traditional Mexican baked goods.



"Some of the most popular items at Lujan’s Bakery include the marranitos (Mexican gingerbread pigs), empanadas, and the pan de huevo (Mexican sweet bread)," according to this article.



I had to try a little bit of everything because it was all so new to me! The gingerbread pigs, the conos de cherry, the canastas, the yoyos mantequilla, polvorones...



I think the canastas were my favorite. They're like sugar cookies with pineapple filling inside. They are like little mini pies in bite-size form.



The Marranitos - the Mexican gingerbread pigs - are a pan dulce - or sweet bread made with molasses. But actually don't contain gingerbread!



These desserts are slightly sweet, but not as sweet as many other desserts. Here are some more Mexican desserts from Eater:



Concha and Concha-style

Concha: A sweet bread roll covered in a cookie crust, it's traditionally flavored with either vanilla or chocolate — though conchas are found in every color of the rainbow, and are Mexico's most popular sweet bread. The name refers to a seashell, which is what the best versions look like. The concha and its cousins are sometimes split along their equator and filled with cream or custard.

Chilandrina: Like a concha, but instead of cookie dough it's a crust made entirely of hardened brown sugar. The name literally means "trifle."

Chorreada: A concha baked with a topping of piloncillo, unrefined cane sugar, instead of the standard cookie crust.

El Volcán: A sweet bread roll baked with a small pile of white sugar on the top, which looks a little bit like a volcano once baked.

Lima: A concha shaped with a small round nipple in the center, so that it resembles a lemon; sometimes lemon oil is added to the cookie crust for flavor.

Monja: A concha in which the topping is shaped to look (roughly) like a nun's habit.

Nevado: A concha where the cookie crust is even sweeter, and is affixed to the bread roll in a way that makes it resemble a snowy mountain top.

Novia: The name means "girlfriend." This a concha where the cookie topping is scored into radiating circular lines, mimicking the layers of a voluminous skirt.

Nube: A vanilla concha that is sprinkled heavily with white sugar before baking, so that when it emerges from the oven it looks like a cloud.

Perla: A concha baked without its cookie crust, and then covered in a layer of butter and granulated sugar after it's come out of the oven.

Picón: The name means something like "cinder." This is a concha where the topping is brushed with egg before baking, for a slightly different, crisper texture.

Sargento: Using the same ingredients as a classic concha, in this variation sweet bread dough is shaped into a rough rectangle and cookie dough is laid atop in a striped pattern to look like a sergeant's stripes.

Sweet Breads for Holidays and Celebrations

Pan de Muerto: Known as "bread of the dead" and baked for special occasions (especially Dia de Los Muertos), this is a sweet roll that's been scored in a cross shape, or affixed with extra pieces of dough to look like a decorative cross.

Rosca de Reyes: Kings' Cake is a ring-shaped, cake-like pastry decorated with colorful frosting, sugars, and candied fruit, and baked with a tiny plastic doll inside that represents the baby Jesus. It's found at bakeries in the early part of the year, and served at parties for the Catholic holiday of Epiphany.

Everyday Shapes

Many Mexican sweet breads are shaped like their ingredients — so even if you don't recognize the name, the visual of the pastry might give you clues to what the bread is made from.

Abrazo: Named for a hug, it's made when a dollop of cream or jam is placed in the center of a square piece of danish dough, and two opposite corners are folded over into the center, like a baby's blanket.

Almohada: Made of puff pastry, the name means "pillow." It's usually a rectangular piece of dough sprinkled with sugar before it's baked.

Corbata: Made of puff pastry twisted into its namesake, a bow tie, and often sprinkled with a little sugar.

Cuernos: Horn-shaped danishes filled with cream or custard.

Elotito: A sweet bread in the shape of a corn stalk, with corn flour used in the dough.

Gusano: The name means "worm." A small length of sweet bread dough is rolled into a narrow log, scored (to mimic a worm's striations), and sprinkled with sugar before being baked.

Ojo de buey: It literally translates as "eye of the ox"; idiomatically, it refers to a porthole. Sometimes made from biscuit dough and sometimes made from sweet bread dough, it's shaped into a round and topped with a slightly smaller circle of cookie dough, so that it looks like an eye.

Oreja: This is what English-speakers call an elephant ear (the name means "ear"), and the French call a palmier.

Paloma: The name of this flaky, sugar-coated pastry means "dove" or "pigeon," which is also the name of a popular homemade firecracker which is shaped into a triangle — roughly the shape of a bird in flight. It's sometimes stuffed with sweet or savory fillings.

Puerquito: Also known as cochinito, this sweet bread is baked in the shape of a pig, and is generally made using lard instead of butter.

La Reja: Soft pastry dough is cut into strips and then woven into a rough "grill" shape before being baked.

Ratón: Named for a mouse, this is a small, oval-shaped roll coated in pecans.



Do you have a favorite?



Grade: A

Korean corn dogs are hot dogs or even mozzarella cheese coated in a batter (and sometimes panko, rice flour, french fry pieces, or ramen) and deep fried. They're finished with sugar and squirt or ketchup, mayo, mustard, or all three.



"Two Hands Corndogs approaches the people with a familiar vessel but a twist inside out. Corndog can be seen everywhere in America, but Two Hands is capturing America's taste buds with the Korean-style corndog that had not been tasted before. The twist in the familiar and friendly menu intrigues people of all genders and ages, with a very approachable cost range and top-notch branding/storytelling. Two Hands Corndogs finds you in your local area now from more than 40 locations and hundreds more coming next year," according to the website.



I ordered delivery from this restaurant because I really wanted to try a Korean corndog, and I was not disappointed. They are like a texture circus with a soft inside, chewy outside and fun toppings. I tried 3:

Classic Dog - Combination of sweet and savory taste. The classic korean style corn dog

Potato Dog - Potato cubes wrapped corn dog with Two Hands dirty sauce

Crispy Rice Dog - Crispy rice puffs wrapped corn dog, added extra crispness and flavor

These were all fun to eat and had crispy, crunchy, chewy textures. Plus, there is a little bit of sweetness that balances out the savoriness of these which really makes for a delicious bite.



Grade: A