"Who would’ve thought that ice cream could be eaten as a taco? What started as an ice cream cart serving homemade Choco Tacos became a full storefront and production facility in Santa Clara. At Rocko’s, liquid nitrogen is used to assemble the signature house-made waffle cone taco shell that’s filled with ice cream, dipped in a variety of sauces, and then rolled into toppings for the ultimate crispy, crumbly, and creamy bite. Visitors most commonly order the cookies and cream and espresso flavors, though Rocko’s also takes inspiration from in-season produce for rotating flavors like ube, lemon blueberry, and mango sticky rice." - Cathy Park
