Sunny warm days bring thoughts of ice cream. We are so blessed with being able to have some whenever we wish, not like most of our brothers and sisters from the beginning of history. If you were an ancient Roman or Greek, you’d have to climb a mountain to get ice and mix it with honey or wine. If you were a Mongol, you’d have to ride your horse in subfreezing temperatures while carrying cream stored in animal intestines, to freeze and churn it by the galloping of your horse. I think I’ll just drive to an ice cream parlor.
Paleteria Lucas, on western Santa Fe Ave., not far from Diamond G Hardware, is a bright colorful oasis in the middle of our usual routine. Angie Beltran owns the 6-year-old business and is its heart. There are all sorts of ice creams, paletas, pinwheels, nachos, hot dogs, fruit drinks, and white corn elote made with fresh ingredients. I had to try the large low-cal chilindrina with avocado, cucumber, tomato, cabbage, and cream on a delicious durito. She also makes the cones for ice cream that entice some customers to come in and enjoy even the smell as they’re baking. Her horchata (rice water) was excellent. She and her husband did the painting, construction of the counters, the pantry, and remodeling of rooms to open the restaurant in 30 days and included a little playroom. It’s named after Lucas, her grandson’s and great-grandfather’s name. The pictures of children on the wall are some of her loyal customers when she first started. She is helped by her biological family and has embraced her customers and the community as her adopted family. And they return the affection.
Her early life is remarkable. Her first 8 years were in Chihuahua, Mexico before her family moved to Milan, close to her sister. She was always a good worker, so she started helping at Lear’s Nursery when she was 12 years old. Her dear father Juan had a job there and she also admired Cliff Lear. One of her best memories was when a strong wind blew off the roof and all of them immediately came together, worked together, and then felt the joy of accomplishing a job well done. It was a great experience of different people working together to fix an important problem. At age 15, she worked at Mc-Donald’s. Later, she worked with Corrections, then 13 years with Pizza Hut, advancing from manager to area coach to director of 36 restaurants as a high-level corporate executive. Yet she felt her true vocation, that fit her personality and gave her more happiness, was doing what she’s doing now.
Today’s lesson [and some of Angie’s words of wisdom]: Nothing’s for free. You need to suffer to be really empathetic. It’s a good feeling to talk to people with respect. You need to budget to afford getting the things you want. We can come together to solve our problems.