Horchata is a traditional sweet beverage that originates from Valencia, Spain, that had crossed the ocean and became a beloved classic in Mexico and in Mexican restaurants throughout the United States. However, the original horchata from Spain has a completely different flavor profile than horchata in North America, which is what I grew up with.

In this blog, I’m going to break down the difference between the two and share which one I prefer and why.

At a glance :

Where My Love for Mexican Horchata Began
How does Mexican Horchata differ from the Traditional Horchata from Valencia in Spain?
Which is better?

Where My Love for Mexican Horchata Began

Growing up in Upstate New York, there was an authentic Mexican restaurant that opened my eyes to my new love of Mexican food. Beforehand, my family’s go-to Mexican restaurant was Moe’s, which is a fast-food chain, but it was all we knew and had access to.

When I was 16, this new family owned authentic Mexican restaurant named Carmelita’s Mexican Restaurant opened up in Cicero, New York, and within one visit it became my family’s new go-to spot. It also soon became my first job which I held throughout the rest of high school and during the summer throughout college, before I eventually ran their social media for about 1.5 years.

To say the least, Carmelita’s became my family. Bref, not to go on about my love for this restaurant, but it was also the first place where I tasted Mexican Horchata.

Whenever I was on shift or came in to eat, I always loved having a glass because it was so tasty, almost like a sweet treat, and I’d never tried anything like it before!

When I had moved to Arizona for university, a new family owned Mexican restaurant called Taco Boys moved into Tempe right outside of my apartment, which became my new go-to spot. The flavors of their tacos were unreal, and I loved the self serve topping bar!

On top of this, they also served fresh horchata, and they weren’t shy. You can have a 32 ounce horchata for about $5, which honestly could be a meal in and of itself.

Apart from these two restaurants, I’ve always sought out horchata when dining at a Mexican restaurant, so I’ve had my fair share.

Recently when I visited my friend in Valencia, I was pleasantly surprised to find out that horchata is actually not from Mexico originally! As it originates from Valencia, I was excited to be able to try the traditional recipe from one of the oldest horchaterías in Valencia, Horchatería de Santa Catalina.

Before I dive into my thoughts about which I think is better, lets talk about the main differences between the two styles of horchata.

How does Mexican horchata differ from the traditional horchata from Valencia in Spain?

Traditional Valencian Horchata, or Horchata de Chufa

Traditional horchata, known as Horchata de Chufa, dates back to the 13th century and is made from a base of soaked tigernuts (chufa).

These tigernuts were brought over from ancient Egypt, and due to their specific needs in soil and climate, they’re primarily grown in the small region of L’Horta Nord, Spain, just outside of Valencia.

What is super interesting about the chufa is that they are actually a superfood because of their high content of fiber and iron. This makes this traditional drink extremely beneficial for our health and even was used for medicinal purposes!

For more history and background on the traditional Horchata de Chufa, check out these two great articles:
1. Valencian Horchata, by Visit Valencia
2. Spain’s ‘white gold’ super-drink, by BBC

Traditional Valencian Horchata Base :

Horchata de chufa is thus made with the soaked tigernuts, water, sugar and occasionally lemon zest.

With the base of the traditional horchata being different than that of Mexican horchata, the flavor profile is quite different as tigernuts are known for having a more nutty flavor. Without a milk base, the traditional version is also less creamy than that of the Horchata de Arroz.

For a closer look at how to make Horchata de Chufa, check out this recipe.

The horchata drink that I had at Horchatería de Santa Catalina had a thick consistency that almost reminded me of a lighter version of a milkshake.

Mexican Horchata, or Horchata de Arroz

Mexican Horchata, also known as Horchata de Arroz, is a milk-based drink made from soaked rice, and flavored with cinnamon and a bit of vanilla, with recipes slightly varying depending on the region. Typically, it is quite creamy from the evaporated and sweetened condensed milk, making it the perfect treat or mid afternoon pick me up.

As tigernuts weren’t available in the Americas, the drink evolved over time to using local ingredients such as rice, giving birth to an entirely new tradition.

For a complete understanding of how it is traditionally made, check out this recipe from Ana Frias, a chef and food blogger from Sonora, Mexico.

Which is better, Horchata de Chufa or Horchata de Arroz?

Evidently, this question is very objective and the answer depends on the person! Both versions reflect the regions and histories they come from, one rooted in Mediterranean agriculture while the other was adapted to ingredients available in Mexico.

Personally, I prefer the Horchata de Arroz because it has a much creamier and sweeter profile, and thus more like a dessert. Having had this version for years before trying the traditional Horchata de Chufa, it makes sense that I am partial to it!

I found the the Horchata de Chufa actually had a flavor profile similar to carrots. I’m not sure if many other people think the same thing, but when I had tried my first sip I knew it tasted familiar. It wasn’t until the friend that I was with had pointed out that it tasted like carrots before I realized!

I still quite enjoyed the Horchata de Chufa, but for me I am a lover of the Mexican Horchata.

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Have you tried both Horchata de Chufa and Horchata de Arroz? Which one do you prefer? Feel free to share your thoughts in the comments!

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Xx,
Carmela