Nieve de Pasta translates to “paste ice cream,” it was called pasta by its creator don Agapito Villegas in 1905, he lived in Michoacan’s Magic Town of Patzcuaro and his recipe has been passed down through generations, the name references its smooth, dense texture, and the rich consistency of the traditional Mexican dessert. Unlike more common fruit-based nieves, Nieve de Pasta has a flavour profile that is subtle yet luxurious. Its taste comes from a unique combination of milk, sugar, vanilla, almonds, and often a touch of cinnamon. These ingredients are carefully simmered together, creating a warm, nutty essence that contrasts beautifully with the cold, creamy ice cream.
When visiting Pátzcuaro, stopping for a cup of Nieve de Pasta is a must. I do recommend the unmissable experience of enjoying this amazing ice cream visiting the Portal de Hidalgo where three family owned business still use the very same recipe that made it famous, La Lupita, La Pacanda, and Eréndira, they have preserved this culinary tradition, passing it down from generation to generation.
Nieve de Pasta is more than just a regional ice cream flavour; it’s a symbol of Pátzcuaro’s cultural pride and a testament to Michoacán’s rich culinary legacy. I hope you’ll get the chance to enjoy this delicious ice cream while strolling the portales in the beautiful colonial Plaza Vazco de Quiroga.
Yours,
Carlos Alanis
