Behold the almighty raspa, a tall cup (or in this case, pineapple) of densely packed shaved ice full of sweet sticky syrup, occasionally crowned by fruit, cream, candy, or maybe even something savory. They go by many different names, but nothing compares to a raspa from South Texas. Like all great food on the border, it's is an amalgam of traditions from many countries and cultures, but its Texan-ness is in its simplicity and singularity of taste. Joe Galván writes that credit goes to the children for making raspas so popular—kids (but especially border kids) have such adventurous tastes. How else can you explain the crazy combinations of savory and sweet items sold at raspa stands, from dill pickles to Sour Patch Kids? They embody "all the lovely innocence and adventure of childhood, the rustle of mesquite fronds and the earthy smell of the south wind, the humidity of a July evening that finds itself at the bottom of a Styrofoam cup." Read more at the link in our bio. 📷 by @jackieleeyoung from Hay Elotes in East Austin (as you can see in the last photo, transporting one of these bad boys is a challenge, but @jackieleeyoung pulled it off!) •
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