Artist / Muralist / Designer Nathan Larkin Connolly created and painted this spectacular mural on our Gelato Patio. Nate drew inspiration from Otomi fabric, beautiful folk/fiber art created by the indigenous people of of the same name who nhabit the central Mexican Plateau (Altiplano) region.

Our Story...

Gelato, wine, wood-fired pizza, fine coffee, and dogs are just a few of Richard Cargill’s obsessions. He became a fan of gelato early in life, developing a epicurean’s sweet tooth while working in a candy store after school in upstate New York.

Named for his beloved Portuguese Water dog, Richard opened Ollie’s Brick Oven Pizza  in 2011 to the delight of Rosarito.  With his quest for exceptional pizza and Mexican wine realized, Richard attended Carpigiani Gelato University in Bologna, Italy in early 2018 and decided it was time to make the very best gelato on earth, right next door to Ollie’s.

In partnership with Ollie Dos, his exuberant Lagotto Romagnolo puppy (Italy’s adorable “truffle dog,) Richard placed the equipment order for his dream gelato kitchen and coffee shop, and somehow managed to get it all shipped from Italy to Baja in perfect condition, which in itself was quite an accomplishment.  He remodeled the space next door to Ollie’s, and with all his new toys, began serious recipe research and development, sourcing ingredients, and barista training. Brown Dog Gelato opened it’s doors to a warm Rosarito welcome in October 2018. 

In 2020, Primo Tapia Fine Foods was created to include Alonso Cruz and Raul Corrales in the ownership of both Ollie’s and Brown Dog Gelato. 

Alonso Cruz, Richard Cargill, Raul Corrales, and Ollie Dos

In January of 2020, Andres & Alonzo Cruz also attended classes in Bologna at Gelato University. We are very proud of our gelato and our gelateria staff who will continue to develop new flavors and techniques using the very best fresh and natural ingredients.

Our gelato chefs/baristas also know their way around our killer espresso machine. Savor your favorite coffee drinks, chai, Italian hot chocolate, cold brew, with plant based dairy choices, along with fresh house made cinnamon rolls, muffins and Belgian Liege waffles.

We invite you to come enjoy all we have to offer on our outdoor dog-friendly patio.

Our Gelato Chefs/Baristas: Julian, José, Andres, Ana, and front and center, our favorite brown dog, Ollie Dos!
Ollie Dos - gelato taster and truffle hunter (Lagotto Romagnolo)
Our delicious coffee gelato, one of the most requested flavors


Gelato, which literally means “frozen,” is the Italian word for ice cream and has been enjoyed in Italy since the Renaissance. Gelato is generally creamier, denser, and richer-tasting than regular ice cream. There are five distinctions between gelato and typical ice cream.

FRESHNESS – Truly artisanal gelato is frozen quickly in small batches and should be eaten within a couple of days of being made. Most commercial ice creams are made for long-term storage with a higher fat content and frozen at much colder temperatures.

SUGAR – In gelato making, sugar content is closely monitored and balanced with water content and comes in slightly lower than ice cream. With gelato, sugar serves both to sweeten and act as an anti-freeze, contributing to the creamy texture.

FAT – Gelato has much less butterfat than ice cream because there is a much higher ratio of milk to cream, which you would never guess from its inherent creaminess. Butterfat in gelato comes in between 4-8% versus ice cream’s 10-16%.

TEMPERATURE – Gelato is served about 9°F, 10 to 15 degrees warmer than ice cream. Because it melts in your mouth faster, you taste gelato’s full flavor immediately.

DENSITY – Ice cream is up of 50% volume by air, while gelato has a higher density,  between 20-25% air. The result is a higher quality, extremely dense, and more intensely flavored dessert with a luscious texture in
the finished product.

All of our gelato and sorbetto is made in-house with the freshest ingredients.

SORBETTO – A non-dairy gelato made with a large variety of flavorings but is water, rather than dairy based.

AIR IS THE ENEMY – Store gelato in an air tight container. Smooth gelato in the container with a spatula. and lay plastic wrap directly on top before replacing the lid. Place it in the back of the freezer where the temperature stays the most consistent. Before eating, move it to the refrigerator for ½ to ¾ hour. Consume gelato within a couple of days of purchase.