What’s the Difference Between a Timba and a Machacado?

During our trips to the village of Chabihau, we love to stop by and visit Tía Ofelia and Tío Cance for some timbas and machacados. (They’re not really tíos. They’re second cousins.) They own a little shop right by the entrance into town, with sand floors and 3 tables.

This trip, I decided to document the process because I haven’t seen these anywhere else, although I’m sure they exist somewhere.

 

Jorge and I spotted the mamey fruit sitting on the right side of the fruit shelf, so he opted for a timba de mamey while I chose the healthier machacado de mamey.

First, Ofelia scoops the fruit into a glass.

 

Then mashes it up with a mazo (wooden stick used in the kitchen for mashing things… that’s my official definition)

 

Next (my favorite part), Cance gets out the ice shaver…

 

…and puts a block of shaved ice into each glass.

 

Ofelia then pours a little vanilla into the mix.

 

The next part is what sets the timbas apart from the machacados: Jorge’s timba gets a sizeable dose of La Lechera cream, while my machacado gets zip.

 

To top it all off, another scoop of shaved ice!

 

Aaaand voila! The best beach snack ever.

 

6 thoughts on “What’s the Difference Between a Timba and a Machacado?

  1. I love your blog because of stories like this. I’m up here in Wisconsin expecting a foot of snow in the middle of April. At least with your bog I know there’s better things to come. Thank you for what you do.

  2. they’re like raspados! we get those with lechera sometimes, and sometimes just with the fruit/juice/syrup. only the way they are assembled is different! And sometimes they are spicy!

  3. shit!!!!!! QUE RICO, QUIEOR QUIERO YA!!!! soy del distrito federal mexico, nunca habia visto una bebida asi, la preparare, la probare este fin de semana

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