Querido Mejico

Well, we have returned back state-side from the beautiful, rich and mysterious country of Mejico. We were able to get away, un-plug and somewhat forget about our crazy city dwelling life we have here in DC. We were waking up everyday drinking cafe con leche, going to the beach, surfing, eating at taco stands, being around our wonderful friends, Delfina and Adam, and of course, searching out the best mexican vanilla beans we could find. The vanilla beans we brought back are from Veracruz, Mejico, and, in my humble opinion, are the best vanilla beans on the planet. We brought back enough for probably a couple of months worth of Mexican Vanilla gelato, which we will start spinning in a couple of weeks. Also, now that we are back, we will fully roll into the fall menu, which means Bartlett Pear, Bosc Pear with Bourbon, Honey Crisp Apple, Apple gelato with a homemade crumble folded into it, Apple Cider with Clove, Virginia Peanut Butter, Georgia Butter Pecan and a huge medley of Pumpkins, Squash & Sweet Potatoes. We will be selling our goods at the Penn Quarter Farmer’s Market starting this Thursday from 3pm to 7pm, both in half-pint and pint containers.
We brought back several ideas for new flavors that we will start playing around with soon, like Mole de Almendra, Cafe de Olla, and Chocolate Mexicano. So, now that we are rested and ready to get back to the kitchen, we can’t wait to roll into the new season, menu and local fruits and vegetables. It is such a rich experience to follow the seasons with our local farmers and interpret their produce to create true hand-made gelato and sorbetto, the way it used to be made, with care, attention and the best local ingredients that one has around. So, although it may be getting cooler soon, we will not stop spinning and eating our gelato over here at Dolcezza. Hopefully, we will see you around, too.