In Taos, New Mexico, when you drive up a steep road into a sort of hippie utopia called Arroyo Seco, there's a clearing which gives way to a place called Taos Cow.
It's off the beaten path of the town—far from the plaza, or town center. But it's worth a visit.
One of their specialties is ice cream, which has a most unique texture. In fact, I am tempted to say it's more gelato-like—sort of smooth and with a different texture than say, Haagen daz. In asking the employee what made for that unique texture, she couldn't say—maybe the cows are just happier in New Mexico.
Dairy is, after all, one of the major industries in New Mexico, and all of the dairy used in their products is from the state. I tried three types of ice cream: Caramel Pinon (pine nut), which is smooth and mellow and rich, with a deep, sophisticated aftertaste. I wanted to commit to this flavor, but they only had the tiniest bit left so I settled for a taste and got a hearty scoop of another flavor: the strawberry chocolate.
Probably this was one of the nicest strawberry ice creams I've ever tasted, with a distinct strawberry taste and a wonderful accompaniment of bittersweet and white chocolate. The high sweetness of the white chocolate, the slight bitterness of the dark chocolate, and the natural sweetness of the strawberry, all coming together in creamy matrimony, sure made my mouth happy.
A friend got the chocolate pecan ice cream as a shake, and it contained about 6 heaping scoops of ice cream. It was absolutely delicious, and at the end of it, there were nutty bits coated in melty chocolate like a treat at the end of the milkshake road.
Taos Cow is a hippie place with tourist prices, but it's certainly a sweet stop in New Mexico.
485 Hwy 150, Arroyo Seco, NM; online here.