Tepoznieves is the premiere destination for premium ice cream in Tijuana. With over 60 flavors, narrowing down the options to one or two can be difficult, so don't. The scoops or "bolitas" here are mini-sized, and you can get up to 16 of them in one cup. The 4-flavor cup is about the same amount of ice cream as a two-scooper state-side, and costs about $3 US. I'd go with that size.
Grab one of the Spanish/English menus while you browse the multiple freezers, and sample a few flavors along the way. Some of the more unusual options, like corn, tamarind, and prune are worth trying, even if they don't end up in your cup. One thing to keep in mind: the ice cream is on the icy side, so it's more like sorbet (while the sorbet is more like granita). Another tip? Though some flavors may seem strange to visiting tourists, the tub marked "tuna" isn't as crazy as it may seem at first glance. It's actually just prickly pear (the Spanish word for tuna is atun).
Of the six flavors I tried, I fell the hardest for the coconut ice cream and the nieves envinadas, or sorbet and ice cream churned up with wine and liquor.
There are eight boozy options, including fig with mezcal, strawberry with wine, and straight-up tequila. I loved the poblana, coffee and sweet potato with Baileys, and the piña colada. Both were like a super-concentrated frozen cocktail in sorbet form. If you like a slosh of the sauce in your sorbet, try creating your own custom-designed cup (or cone) inspired by a cocktail, like a Lava Flow (piña colada, pineapple, and strawberry sorbet with coconut ice cream); a B52 (poblana, coffee ice cream, and orange sorbet); or a strawberry margarita (tequila, lemon, orange, and strawberry sorbets).
About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax