Horchata from Tacos Atoyac
|Creamy horchata surrounded by its defining spices, like cinnamon, cloves, and star anise.|
This week: Horchata from Tacos Atoyac
¿Como se dice?: Not every Mexican joint has a full bar of aguas frescas, but even the most rinky dink of restaurants will likely carry horchata. Generally it's horchata de arroz they have on tap, a rice-based, milky cinnamon drink -- although horchata is a general term used to describe just about any grain- or nut-based agua. In addition to rice, oatmeal, walnuts and pecans can also be blended into a creamy, frothy, refreshing beverage. Not all horchata is created equal, and we look to Tacos Atoyac for their thirst-quenching take on this cinnamon rice milk.
(Sink your teeth into all the spicy details after the jump.)
|Horchata from Tacos Atoyac, with pecan and cantaloupe bits floating atop.|
|Horchata from La Condesa.|
And if you're looking for a cup-o-horchata that walks a bit on the wild side, hit up La Condesa. Theirs is a nutty, fruity smoothie-like version of horchata packed with strawberries, cantaloupe and pecan pieces. You'll spend as much time chewing your horchata as drinking it.
El Sabor: A good glass of horchata is the equivalent of drinking fragrant and sweet rice pudding, without all the pesky chewing. (Usually.) The good thing about horchata is that it's a non-dairy drink, so even the lactose-intolerant among us can indulge in this crisp and refreshing aguas fresco. The milky appearance of horchata is due to the blended rice, and you can make it with all sorts of arroz, including nutty wild rice.
|Wild rice horchata.|
Bring a bit of México to your kitchen: Homemade horchata is crazy-easy to make. It's like the sun tea version of an aguas frescas. Pulverize your rice of choice and toss in your aromatics with a bit a sweetener. Let sit overnight and you've got horchata!
Know of any Mexican gems in the Valley? Reveal your family secrets in the comment section.