Arroyo Seco Ice Cream Parlor on World List

Recognition for Taos Cow’s pure ice cream.

TaosCow-logo I often complain that when compiling lists of “top” this or “best” that, national sites pay scant attention to restaurants in the flyover states of the Mountain West. When some establishment makes such a list, more often than not, it’s in Denver.

So it came as quite a fine surprise when The Daily Meal’s selection of the World’s 35 Best Ice Cream Parlors 2016  included the Taos Cow in tiny Arroyo Seco, a hamlet between Taos and Taos Ski Valley.  It’s actually more than an ice cream parlor but a place to stop for breakfast and lunch offerings, including really good soups.  I have no delusions that The Daily Meal actually had a correspondent try out. Bon Appétit, USA Today and the two Times newspapers (L.A. and New York) previously  wrote about it. The Daily Meal’s words about this ice cream:

Taos Cow, Arroyo Seco, N.M.

Specializing in all-natural, rGBH-free ice cream since 1993, Taos Cow mixes traditional flavors with local ingredients, creating Southwestern-inspired varieties like Buffalo Chip (vanilla ice cream with dark chocolate-covered coffee beans), Maple Walnut (made with real maple extract and walnuts), Cherry Ristra (cherry ice cream with dark chocolate chunks and piñon nuts), and Holstein Sunset (strawberry ice cream with white, dark, and milk chocolate chunks).

In case you’re wondering, rGBH is a growth hormone commonly administered to cattle.

2 thoughts on “Arroyo Seco Ice Cream Parlor on World List”

  1. Even though I’m into nutrition, I didn’t know what rGBH is, so thanks for explaining that, Claire. I think we need to import some of this ice cream to Colorado. Sounds heavenly.

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