A visit to Doña Rosa is what eating street food is all about. She has been making this dessert for nearly half a century at her little six table stall on the second level overlooking the famous, Eiffel designed, San Camilo market. Queso helado (frozen cheese) is what sweet-toothed dreams are made of in Arequipa and creates frenzy every year at Mistura in Lima. Fresh milk is brought to a boil with cinnamon, clove, and grated coconut. It is then poured into a large silver bowl, which Rosa spins on a bed of ice, slowly freezing a thin layer of milk that's in contact with the chilled base of the bowl. These slices of rustic milk sorbet are slipped out of the bowl and served with a touch more cinnamon. A freezer is cheating; you may take a bow Doña Rosa.