San AntonioPaleteria La Flor de MichoacánOf the many culinary contributions made by the state of Michoacán (carnitas among them), the infinitely variable paleta is undoubtedly the crowd-pleaser. According to lore, it came into being in the thirties, when an enterprising resident of the municipality of Tocumbo named Rafael Malfavón started mixing up cream and seasonal fruits and selling his frosty wares from the backs of burros. Soon there were more purveyors of the increasingly popular treat, which then made its way to Mexico City and from there to the world. At this Alamo City favorite, the multitude of flavors includes creamy guanábana (soursop), spot-on pink chicle, strawberries-and-cream, and piña con chile, which delivers alternating tastes of refreshing pineapple and kicky Tajín chile. 3941 Fredericksburg Rd,…The post Frosty Paletas Put Summer’s Heat on Ice appeared first on Texas Monthly.