The original and still the most famous flavor. Made with high-quality Mexican vanilla beans without artificial flavorings or preservatives, you can see the vanilla seeds in each scoop. Reviewers note the vanilla alone has drawn loyal customers from across the city since 1921. It's how the Lozada family earned their reputation.
Tips from diners
If you've never had natural vanilla ice cream, this is how it should taste — nothing else compares.
Start with a small cup — you can always add more flavors once you've tasted the foundation vanilla.
A traditional classic made with real pistachios ground into the cream. The flavor is nutty and sophisticated without being overly sweet. Like all La Especial flavors, it contains no preservatives.
Tips from diners
This is worth trying if you love nuts — the flavor is pure and clean.
One of the signature 'Mexicanized' flavors showing the family's experimental approach. Cardamom brings an aromatic, slightly floral note that's sophisticated and not overwhelmingly spiced. It's the kind of flavor that emerges from real technique and quality ingredients.
Tips from diners
This is a great flavor to pair with chocolate or vanilla — the spice complements both.
One of the more adventurous flavors that shows why La Especial has a devoted following. Tobacco leaf imparts a smoky, slightly sweet, medicinal note — it sounds odd but works as a palate cleanser. This is the kind of flavor a family-run shop can sustain that larger manufacturers couldn't.
Tips from diners
Start with a small taste — this is an acquired flavor, but it's memorable if you like it.
La Especial rotates flavors seasonally based on what's available — squash in fall, pomegranate in winter, berries in summer. These experimental flavors show the Lozada family's ongoing creativity. There's always something new to discover on the board.
Tips from diners
Ask which seasonal flavors just came in — these change weekly and are worth trying.
Founded in 1921 by Domingo Lozada Torres, La Especial de París began as a street cart with two tubs — one of vanilla, one of lemon. When Avenida Insurgentes was widened in 1942, the owners relocated to their current home. For four generations, only men in the Lozada family have guarded the recipes and technique. Instructed by Italians in the art of ice cream, they 'Mexicanized' the flavors with local ingredients, creating a parlor that makes 50+ flavors without any preservatives.
The shop itself is modest — a small storefront with a narrow counter. But you're standing in a place that's been making ice cream the same way since 1921.
Affordable luxury — a quality ice cream for 45-60 pesos is unbeatable value in Mexico City.
Arrive before 8pm — the parlor gets busy with locals wanting a cooling treat before dinner.
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