On a quiet corner in downtown Redlands, a new ice cream shop, Lappert’s Ice Cream, lays down its roots directly adjacent to Nicho’s La Michoacana Ice Cream, which has enjoyed their spot on the block since 2017. With only a slim sliver of space between them, the question is begged: Is the new shop a friend or a foe?
Since August of 2017, Nicho’s, as the endearing abbreviation goes, has been a glorious respite from Southern California’s scorching heat. Along a red-brick walkway shaded by a sky of oak trees, the shop was a colorful addition to the palette of downtown Redlands. Their goal in opening, states family owner, was to offer fresh, Michoacana-style treats to a community that may not have knowledge of their flavors. Sharing a vast array of Mexican flavors with the town is explicit in their mission statement.
Though the life of Daryl’s pet shop – a home for turtles, birds, and other strange animals – can never be erased from the collective Redlands-memory, a new inhabitant is making a home in its place. The Hawaii-based chain Lappert’s Ice Cream – whose second closest location is in Palm Springs – bought a one-way ticket to State Street in November 2023 and appears to be flourishing since.
With a full shop, pedestrians passing in awe, and continued local chatter about the newcomer, Lappert’s is already a prominent name to many Redlands folk. But what does this mean for Nicho’s? Is it like adding another male betta fish to a small tank of one? Or is it more like bringing a male and female together in holy matrimony? I set out to investigate how two entities specializing in the same product can coexist in such a small pond.
What I found is that the pond is not so small, after all. While the two may be stuck at the hip, with as little privacy as conjoined twins, the variations in their personalities are vast. Enough, luckily, for them to each have a different girlfriend at the end of the day. Someone who loves them for them, someone who can tell the two apart.
Inviting weary travelers and already too-hyper children inside for a cool bite is a sign outside of Nicho’s that reads “Homemade Ice Cream Since 2017.” I enter, delighted by its clean air and the nostalgic melodies of Nirvana, The Cure, and Smashing Pumpkins. One employee, a young woman with bangs dyed red, greets me with a smile and eagerly, but patiently, awaits my order. After much indecision, I commit to a coconut paleta and walk past the heavenly ice cream case to the register. As she rings me up, my eyes salivate at the collection of Mexican candy and snacks: tajin, tamarindo, Lucas, chicharrones de harina (pinwheel chips), Flamin’ Hot Cheetos and more. I mentioned that they changed their menu, which was on a small but prim rectangular board instead of the huge chalkboard that spanned almost half the wall. She explains to me that it is a temporary new home for the menu while they redesign how it is displayed on the chalkboard.
I take a seat by the wide front windows, on which is taped a piece of paper with a handwritten notice: “Seats reserved for Nicho’s customers only! Thank you! :).”
(still under construction)
