Upon arriving at Teotihuacán, they carefully crushed the ice, adding natural honey from tuna, maguey, wasps and corn, as well as various fruits, as well as cocoa and capullin. They made this mixture in a wooden bucket, with a shovel and a lot of strength! They turned it over and over, thus achieving the solid state and proper texture.

They filled clay vessels on wooden boxes with beds of ice and salt to transport it by canoe to Tlatelolco, where the main Mexica market was located. The rulers, noble warriors and maidens came to get the snow and various products there, including the strangest and most exotic ones.

Ver más historia en https://www.eluniversal.com.mx/mochilazo-en-el-tiempo/un-oficio-que-nacio-en-los-volcanes/ 

Some data

• It is said that Moctezuma II, emperor of the Aztecs, who considered snow a delicacy and a privilege, brought to the Spanish table the snow that his servants made and brought from the volcanoes.

Fray Martín de Valencia, an evangelizer who arrived during the Conquest, introduced the incorporation of milk (now called raw milk) in the preparation of snow and established the Snow Fair in Santiago Tulyehualco in 1529. Nowadays, in addition to offering snow, dances, town theater and countless musical groups are held there. It is a healthy diversion. Many families have preserved this custom through many generations, achieving international attention.

• In the 1660s, Francesco Procopio del Coltelli popularized the sale of frozen fruit juices on the streets of Paris; and in 1672, after perfecting a machine to produce gelato (his invention) in large quantities, he opened the Café Procope, an establishment that is still open today. With this machine, a mixture of ice and salt was used for the first time to further lower the temperature of the ice. This procedure is the same one that is still used to make ice cream in jugs.
  During the colonial era, the Italians introduced the jug to make their ice cream, which is why it is still called “ice in jugs”.

• It is said that the Chinese, in the same way, mixed snow from the mountains with fruit and honey.

• The Caliphs of Baghdad made it with fruit juice, they called it sharbets, which means “drink” and is where the word “sorbet” comes from.

• In 1295, Marco Polo introduced to Italy the ice cream recipes he had learned during his travels.

Summer is the ideal time to taste them - a refreshing experience!

Snow with water or milk is a 100% artisanal method, made entirely by hand, without preservatives, and is made every day. At first, water and various traditional fruits were used, but today, they are also made with milk and extraordinary combinations, they are medicinal, exotic, with mezcal or tequila, with chili, grasshoppers, corn, avocado, moles, fruits and cereals and many others, which have achieved acceptance both by nationals and foreigners.

It is worth mentioning that in other places in the Mexican Republic similar celebrations are held for this ancient tradition, among them Oaxaca, Veracruz, Coahuila, Michoacán and Nuevo León, but now with globalization...

Globalization has had a significant impact on the ice cream industry. Let me share some interesting facts about this topic:

1. Ice cream market size:

   • In 2024, the Ice Cream market size was estimated to be USD 111.62 Billion. It is expected to reach USD 135.60 Billion by 2029, growing at a CAGR of 3.97% during that period.
   • Strong penetration of organised retail channels is driving market growth. Consumers prefer to purchase ice cream from supermarkets and hypermarkets, making the off-trade channel the dominant channel for ice cream sales globally.
   • Convenience stores are also an important channel for ice cream sales after supermarkets and hypermarkets.
   • Ice cream is commonly consumed as an after-meal snack in restaurants and foodservice channels, further contributing to the growth of the global market.

2. Ice cream market in Mexico:

   • In Mexico, the ice cream industry is worth $900 million annually, with an annual growth of 4.5%.
   • High quality and flavor trends have driven demand for artisanal and gourmet ice creams.

In short, globalization has allowed ice cream to reach different corners of the world, adapting to local preferences and creating a variety of options for lovers of this delicious dessert.