Think you’ve seen it all in Montrose? We recently discovered a new effort launched by remodeling-specialist-turned-frozen-treat-slinger Celzo Trejo (photo above) through Facebook. While researching (read: stalking) his profile, we discovered that he had just put the final touches on his mobile popsicle stand and was about to launch Hot Rod Pops in our area.
Luckily he didn’t mind our introduction – or nosy questions – when we scouted him last weekend and sampled his wares. Trejo is still working full-time in remodeling and construction to help get Hot Rod Pops off the ground, so for now you’ll have to catch him on the weekends. Continue reading to get to know Houston’s coolest popsicle pusher.
What inspired Hot Rod Pops?
I have traveled the country for the past four years doing remodels for department stores, and I take full advantage of the free trip. I realize most don’t have this opportunity for travel, so I make it a point to walk around the cities and try to take in as much as I can. I was in Atlanta in the middle of June and came across these trendy-looking pushcarts selling paletas [Spanish for popsicle]. They had really interesting flavors — some that reminded me of my childhood — a great logo and overall great vibe. It was at that moment I knew that this was something that I wanted and could do. I thought, “No problem, I got this.”
What is your favorite popsicle flavor you’ve made so far?
I would have to say the Vietnamese coffee (or ca phe sua da, photo below at left). I learned about this drink when one of my greatest friends and I opened a Vietnamese cafe close to the Mexican border. This is by far the number-one seller, and the look on everyone’s face after trying it proves so. Horchata comes in at a close second, and that’s because it’s always been one of my favorite flavors.
Pop flavors include ca phe sua da, strawberry shortcake and the “Mexican flag” (strawberry, honey/lime and kiwi). They are $3 each.
Where do you find inspiration for your flavors?
I find inspiration everywhere – peaches from Georgia, Key lime pie from Florida, Texas pecans and many from my Mexican-American childhood. Take, for instance, cucumber or watermelon – my mom used to peel them, cut them into spears, drizzle with lime and add a little salt. There’s no better way to eat them — that is, unless you add chile powder. We put chile powder on everything, so I make sure to carry it with me in case a customer asks.
You were born and raised in Montrose. What are some of your favorite Montrose hangouts and eateries?
I have to say my favorite hangout is Etro. That place is all ‘80s all the time! I wish I could live in that era. Followed by Boondocks for their awesome music and Royal Oak for their Sunday Fundays. TOMO Mags on Hawthorne is my high school friend’s newest place – I love stopping by to see what’s new. Campesino Coffee House on Waugh Drive is definitely my breakfast joint. I’m the guy that will eat the tamale or empanada for breakfast, but only with their legendary cafe de olla. For lunch, Docs is key for me. They have some damn good food, great beer and really cool people working the place. Dinner time we go to Empire Cafe, The Hay Merchant, Paulie’s, and you can’t forget about Theo’s for that Gyro Calzone. For dessert, I love Sweet Cup on Montrose.
Strawberry shortcake with Cinnamon Toast Crunch crust
Where do you see yourself and Hot Rod Pops in five years?
In five years I see Hot Rod Pops all across Texas, New Orleans, Atlanta and Florida for sure. The goal is for me to be able to take us to every major concert across the South – Free Press, SXSW, ACL, Voodoo Fest, Ultra, Tomorrow World, etc. It would be a dream to make a living selling the products I love, in the vehicles I’m crazy about and at the shows/events I want to be at. After I have proven some numbers, I would eventually plan some franchises.
Your last meal on earth … please describe.
For my last meal I would order an Australian rock lobster covered in étouffée. The lobster would be sitting on top of five pounds of Vietnamese-style crawfish. On the left would sit a half-dozen fresh Pacific Northwest oysters, to the right some mind-blowing Pickle Point East Coast oysters with all the fixin’s. Pair it with a Boddingtons Golden Ale, and that would complete the appetizer.
For the main course I would order a porterhouse steak cooked to a perfect medium rare – marbling is a must, no exceptions. Worcestershire sauce and A1 sauce ready for action. That would be sitting on top of some Memphis dry-rub pork ribs. Grilled vegetable spears to accompany my beef. To drink I will need a Black ‘n’ Tan for the steak.
For dessert I would kill for a delicious, extra-moist tres leches topped with a butter pecan Popsicle made with bourbon-soaked pecans and a Thai tea to wash it all down. I’m hungry now just thinking about it.