In the vibrant Mexican community of Los Angeles, raspados are more than just a delicious treat; they represent cultural expression and community resilience. These popular shaved ice desserts are crafted by dedicated vendors who pride themselves on using real fruit and unique flavor combinations, rather than generic syrups.
At the intersection of Santa Monica Boulevard and Western Avenue, Daniel Velázquez, the owner of Raspados El Chilango, has become a beloved figure among locals over his 17 years in business. His reputation stems from his expert craftsmanship, using hand-shaved ice and concentrated, homemade syrup, resulting in a product that keeps customers returning for more.
Growing up in Tlalpan, Mexico City, a borough known for its beautiful parks, Velázquez’s passion for raspados is evident in the care he takes while preparing each serving. Positioned on a step ladder, he skillfully shaves ice from a large frozen block, all while wearing a wide bandana to keep sweat at bay.
Velázquez sources the fruits for his syrups from the Seventh Street Produce Market in Downtown Los Angeles, ensuring that each flavor is bursting with freshness. His colorful jars of syrup, featuring flavors like nance, guanábana, pineapple, strawberry, and coconut, entice passersby who are eager to enjoy a refreshing cup of raspados.
Raspados El Chilango recently garnered significant attention on social media after an incident involving a security guard at a local strip mall. A video circulated that captured a heated exchange where the guard allegedly threatened to call U.S. Immigration and Customs Enforcement (ICE) on Velázquez. Following the event, the vendor received an outpouring of support from his loyal customers and social media followers.
Juan Vega, a patron of Raspados El Chilango for 15 years, describes his favorite combinations, noting the delightful mix of coconut with either strawberry or walnut. The preparation of a raspado involves layering lechera (sweetened condensed milk) into a cup, followed by packing ice, drenching it in syrup, and topping it with fruits, lime, and spice such as Tajín or chamoy.
The popularity of Velázquez’s creations is evident during the busy spring and summer afternoons when long lines of eager customers gather at his cart. Some of the favorite items on the menu include spicy diablitos made with tamarind syrup and the refreshing mangonadas, known for their blend of mango, Tajín, and chamoy.
However, the recent increase in ICE activity has posed a threat to vendors in the area, including Velázquez. On July 1, he took to TikTok to announce a temporary closure of his cart due to a surge in ICE operations, which affected both undocumented immigrants and U.S. citizens alike. The sudden influx of enforcement agents created an atmosphere of fear among vendors and customers.
Velázquez expressed gratitude toward the community members who warned him about the impending ICE presence, which allowed him to take precautionary measures. His message urged others to stay alert, highlighting the tension vendors now feel in their daily operations.
Despite these challenges, Raspados El Chilango has resumed business, albeit with cautious optimism. Velázquez is now determining when to open his cart on a day-to-day basis, reflecting a broader trend among vendors in Los Angeles amid simmering concerns over immigration enforcement.
“I know my rights and don’t cause anyone problems, so I’m not going anywhere,” Velázquez asserted, reaffirming his commitment to serving the community.
Raspados El Chilango operates seven days a week, from 1 p.m. to 8 p.m., offering both comfort and joy to those who seek a taste of authentic Mexican raspados in Los Angeles.
As the vendor navigates these unpredictable circumstances, the support from the community remains steadfast, ensuring that Raspados El Chilango continues to be a cherished staple in the area.
image source from：la
