Bricia Lopez and brother Fernando continue to build on the success of the Oaxacan restaurant empire that father Fernando Lopez and mother Maria started in 1994. Last year, they debuted Cemitas y Clayudas Pal Cabron. On July 3, the twentysomething siblings opened an Oaxaca-inspired juice, raspado and ice cream bar called Natura, next to the flagship Koreatown branch of their family’s Guelaguetza restaurant.
The space previously housed Guelaguetza’s offices, and before that, a restaurant. Blackboard menus list the fruit-forward offerings, including fruit cocktails, jugos (juices), nieves (ice cream), licuados (shakes) and raspados (flavored shaved ice). Maria Lopez makes all the ice cream, including Key lime, tuna (cactus fruit) and leche quemada (smoked milk). The three flavors are indicative of Oaxaca and just so happen to represent the colors of the Mexican flag: green, red and white.
Signature juices include Purifica, 100% jicama. Reduce involves parsley, grapefruit, celery and pineapple. Energia combines beets, celery, apple, orange and carrots. Shakes are crafted from organic milk and fruits like mango, strawberry, banana and mamey.
No matter the offering, Fernado Lopez said it’s important to “stay true to the flavor” and make as many products as possible in-house. “It’s better if we have complete control of the ingredients,” he says. “That way, you can guarantee quality and freshness.” Given that, they use only organic milk and yogurt, and instead of the syrupy toppings you find at other raspados parlors, they opted for fresh toppings.
They also make fresh lemonade with herba santa (Oaxacan spearmint) and cucumber. Gelatinas are molded fruit-flavored gelatins – orange, cherry or lime - that rest on a base of tres leches. Bionicos are fruit salads that are typically doused with cream. Since Natura offers a healthy take on Mexican classics, you’ll find yogurt folded with guava and sweetened with Mexican honey. The siblings also serve Choco Milk, a cultural staple found at Mexican festivals, made with milk, egg white and powdered chocolate.
Of course the Lopez family is only five days into their Natura run. As Fernando said, “The reason why it’s a chalkboard is that it’s constantly evolving.” [Feast LA]
