Mexico City · helado
La Especial de París
A hundred years and four generations of one family, with the clearest stated production philosophy in the city: it will not make three hundred litres in a day. The vanilla comes from Papantla pods and the chocolate from beans ground in the shop. Its founder learned technique from Italians and then went looking for a more Mexican recipe.
What to order
The vanilla, made with a real pod.
What we know
- Domingo Lozada started in 1921 with two wooden tubs — vanilla helado and lime nieve — carried through the streets of the Centro
- The vanilla is made with real pods from Papantla in Veracruz, and the chocolate from cacao beans washed, toasted and ground by hand
- A stated refusal to scale, in the manager's own words: the shop cannot and will not make three hundred litres in a day and be taking the last spoonful out of that batch six months later
- The shop moved in 1942 because the construction of Avenida Insurgentes changed the street grid around it
- Salvador Novo catalogued it in his 1946 Nueva grandeza mexicana as one of the city's best places for nieve
- Status
- open
- Address
- Insurgentes Centro 117-B, San Rafael, Cuauhtémoc, 06470 Ciudad de México
- Maker
- The Lozada family, four generations from Domingo Lozada
- Opened
- 1921
- Last checked
- 2026-08-21
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