Nevería Roxy is totally the Eddie’s Sweet Shop of D.F., which might mean more to you if you’ve been to the frozen-in-time Queens ice cream parlor. Condesa is no Forest Hills, though (but hey, that Trader Joe's shaping up nicely).
If I’m correct helados are ice creams and nieves are sorbets. The reader board menu behind Roxy’s counter seems to roughly devote a column to each style, though it’s not broken down as such with headings. (Damn, I shrunk the photo down so much that I can’t read the flavors anymore.) I had a scoop of turrón in a cone on my first visit. It was likeable but I decided that I shouldn’t have ordered creamy and candy-like when fresh and exotic fruit was so readily available.
On our second round a few days later, I tried a cone-less scoop of tamarind and zapote. The latter randomly chosen because I really wasn’t sure what it was but suspected it might be a freaky fruit with black innards. I chose correctly. The tamarind was sour and refreshing as expected; the zapote was hard to pin down flavor-wise. I immediately liked it more, it was sweeter, richer and vaguely prune-like. More like a dried fruit than a juicy one.
If I’d gone a third time I would’ve found out what a harlequin was, listed under Preparados.
Nevería Roxy * 89 Fernando Montes de Oca, Mexico City, Mexico