[dropcap size=big]S[/dropcap]weet corn and squash blossom ice cream, white peach and sumac sorbet, passionfruit, and geranium frozen yogurt...these are just a handful of enticing flavors that Mercedes Saucedo is making out of her home in Arlington Heights. It used to be that you couldn’t obtain these chef-quality ice creams unless you were sitting at a nice restaurant, and you were approaching the end of your meal. Not to mention in the tiniest scoops, too, but thanks to Saucedo, who goes by @pulquemami on Instagram, not anymore.
She is a transgender Chicana chef who makes high-quality seasonal sorbets and ice cream to sell out of her home in the perpetual summer that is Los Angeles. Like many other foodservice professionals who were suddenly caught without work when the pandemic hit, she took matters into her own hands and focused on her passion for frozen desserts. She called the DIY take-out ice cream parlor and Casa Coco. She’s kept successful her up-and-coming concept low key until now.
However, even beyond this project’s necessity due to COVID-19, Casa Coco was a long time coming. As a transgender woman, Saucedo endured years of name-calling, catcalling, sexualized comments, and assault. L.A. Taco caught up with her to find out more about her resilient self, her cutting edge ice cream project, and her invaluable kitchen wisdom as a BIPOC chef.
L.A. Taco: How long have you been professionally cooking?