BRIGHT, FROZEN, DELICIOUS On the most sweltering days of summer, there is nothing like a frozen, fruit-filled treat–especially one you can hold in your hand, at the park or the beach, and have to eat quickly before it melts down your arm. In the sticky heat they are irresistible.
Mexican immigrants brought paleterías with them to the United States–first throughout the American Southwest, then to cities like New York, Miami, and Chicago. Today, thankfully, paletas can be found just about anywhere in the U.S.A. Appropriate to the inspiration for this new edition, all the text is in Spanish on the interiors and covers of these Notas de Campo memo books.
TRADITION Norma and José, the owners of Chicago’s multigenerational Paletaría Los Magos in the Pilsen neighborhood, shared with us how they uphold the traditional and artisanal methods of paleta making.
THREE DIFFERENT 3-PACKS PACK A: Chicle (Blue), Sandía (Red), and Queso Crema (White) PACK B: Piña (Yellow), Jamaica (Garnet), and Fresas con Crema (Pink) PACK C: Limón (Green), Coco (White), and Mango con Chamoy (Red/Orange) REAL, FRESH INGREDIENTS The covers are printed on 12pt WestRock Tango C1S cover stock, with shiny gloss and frosty matte varnishes.
Inside are 48 cream-colored dot-grid pages of 60#T Domtar Lynx paper. Local Chicanx artist Atlan Arceo-Witzl illustrated a logo in the iconic style of a paleta wrapper for each pack’s transparent backing card.
