While walking down Av. Francisco I. In the centro, one of the many Morelia things that stands out are the Gaspacherias.

I'm embarrassed to admit that I was very reluctant to try a gaspacho. Was incredibly skeptical about having "chile" spices or Valentina sauce on my fruit. Not to mention jicama and/or onion and/ or jalapenos. I'm sorry, but NO.

Especially, since the raw fruit throughout Mexico tastes like candy. It just seemed so sacrilegious to tamper with perfectly delicious fruit.

But...I was so wrong! I finally gave in to J's repeated requests (he had been pining for one for over a month in silence), and tried it (no onion, easy on salt, no spicy chile or spicy sauce). The entire sweet/salty/spicy/crunchy taste and texture combination was a revelation to my taste buds. We became hooked and proceeded to try them at different stands as the gaspacho has now become one of our new favorite desserts.

The best, IMHO, is Gaspachos from El Güero. If you are anywhere in/near the centro, it is worth the walk and the wait (just like a sneaker/Supreme drop, there is always a line out the door). El Güero's base consists of a perfect ratio of mango, pineapple, and jicama (called the "Normal"). The mango variety used (atulfo, I suspect), the proportion (slightly more mango than jicama and pineapple) and flavor (always at peak sweetness) make it a stand out amongst other Gaspacho versions. Although it may be a while, before I'm ready to add hot sauce, onions, or jalapenos, a normal de litro (Liter) with cheese, black chile, easy on the salt with freshly squeezed lime and orange juice is a Morelia delight!