3. Cajeta ice cream at Folc
226 E Olmos, (210) 822-0100, folc-restaurant.com
We can't help singing the praises of Folc. The eatery opened up with solid fare that drives community togetherness from start to finish. While on the subject of those meal-ending bites, chef Luis Colon has a flare for dramatics and has been known to send back desserts that don't meet his expectations.
The decadent offerings change and have included seasonal specials, such as a persimmon gallete with curried squash, brown sugar and buttermilk ice cream, and a persimmon cobbler with ice cream, peppercorns and cloves. But one staple has remained since the dessert menu's inception and for good reason. The cajeta ice cream with pound cake, streusel and edible flowers showcases Colon's even-handedness with flavors. The just-sweet-enough cajeta is rich and creamy, the house-made cake fresh and fluffy, and the colorful flowers make for a fun and shareable dish that will leave folks pleasantly content.
