1035 G St. and 1317 N. 10th St.
what i had: Mangonada made with mango ice cream
I saw a tourist slogan urging people to be a tourist in their own home town. I felt like it when I walked into Nevería Arcoiris, which translates to rainbow ice cream.
Bright colors, lots of Spanish-speaking neighbors and about 16 homemade ice creams in freezer cases with names like chicle rosa (pink gum), menta (mint), fresa ague (strawberry water), rompope (egg nog) and maracuya (passion fruit) .
Owners Adela Sanchez and her husband, Lucio, were among those behind the counter picking up and creating colorful concoctions.
Adela said they make almost all the ice cream for their G Street store and another restaurant that shares the same name in the North Bottoms, although they sold the second location because they were too busy to handle the of them.
She said the most popular flavor is mango, which is water-based and reminded me of a sorbet. I had my mango ice cream in a manganado, a spicy Mexican fruit treat with chamoy sauce, mangoes, lime juice, chili powder and decorated with a tamarind straw. It was as tasty as it was pretty.
I also tried the horchata ice cream, their latest creation, and the queso flavor, which is much better than it looks.
— Shelly Koulhanek