I could only wish that we had chosen the taqueria for lunch as we passed the bustling counter and headed up the split-level shop for ice cream. The offerings below had looked and smelled super-enticing. We were only here for dessert, though.

Of course, there's nothing not to love about site-made small-batch ice cream in unique flavors. I recall standing in round-the-block lines for just such a treat when I lived in California. Truthfully, though, those shops I queued hours for in San Francisco, Oakland, and Berkeley have absolutely nothing on El Cotorro. Thinking about those long, miserable waits in drizzle for a small scoop of "secret breakfast" ice cream, I bumped up the review on El Cotorro to 5 stars.

It was 100+ and sunny out when I strolled in through the doors and walked straight up to the counter without waiting. The ice cream was that perfect medium between creamy and fluffy, and each flavor was rich in its essence. Raz had whisky-fig, horchata, and Azteca (dark & spicy chocolate). I went for the whisky-fig as well, and added Mexican vanilla and strawberry-cucumber. 

Azteca is too dark a chocolate for me, which makes it supremely interesting ice cream, and a perfect choice for Raz. Whisky-fig is nonalcohalic, but has enough whisky flavor to get me drunk by memory-association. Mexican vanilla is a little darker in color than French vanilla, has bolder vanilla flavor, and just a touch of canela. The effect is a warm, homey taste that completely belies the frozen nature of the dish. The real star of dessert is the strawberry-cucumber. I can count on a single hand the number of experiences that come close to being as refreshing. The flavor was bright, green, sweet, and tart all together. Huge wow-factor there!

Definitely coming back whenever I'm in Nob Hill to see what other concoctions they come up with!