Hot and cold
Popular San Antonio food truck scoops up first brick-and-mortar shop
Ana Fernandez has already revived San Antonio’s chili queen tradition and raised the bar for local raspas. Now, the owner of Chamoy City Limits is setting her sights on a new Tex-Mex treat: a brick-and-mortar version of her popular food truck.
Fernandez says the new shop at 447 W. Hildebrand Ave. will debut in mid-September. Much of the menu from the food truck, which will remain in operation, will carry over to the new space, including the popular raspas, as well as savory creations like The Roosevelt — a Frito pie made with tamales instead of corn chips.
But the entrepreneur is most excited about experimenting with ice cream. Fernandez says she will translate some of her more popular raspas flavors, including the pickle-and-cherry-flavored Piccadilly and watermelon habañero, to sorbets.
Ans that’s just the beginning. In addition to offering more traditional flavors like Mexican chocolate, Fernandez plans to make frozen versions of some of San Antonio’s most iconic foods, including migas with a tomato base, pan dulce, and corn in a cup with chamoy and Lucas ribbons. She even wants to experiment with an icy version of Hot Cheetos and cheese.
“I want to take fun street food and turn them into ice cream,” she says.
In addition to sweets, the shop will offer nachos topped with beans, cheddar, and jalapeños, as well as old-fashioned waffles topped with savory ingredients like spicy short ribs.
During the warmer months, the snacks can be enjoyed inside the intimate dining room, which Fernandez outfitted in navy booths with red piping. Eventually, she will add benches outside for more seating.
But a big part of the business will be grab-and-go, as Fernandez has a manufacturing license that allows her to package her house Chinese candy and pints of ice cream. Chamoy City Limits will also be outfitted with a cooler stocked with party trays a la Baskin Robbins.
Despite all the new things being introduced at the new brick-and-mortar, Fernandez plans to keep making several ingredients from scratch, including the signature chamoy and many of the raspa syrups.
“I want to be a little bit better than everyone else,” she says.