Horchata at its actual source: Alboraya, the market-garden town just north of Valencia where the tigernut (chufa) has been grown and pressed into horchata for centuries, and Daniel has been doing it since 1961. The horchata here is colder, fresher and more assertively nutty than anything served in the city centre — worth the short tram ride the way visiting a vineyard is worth leaving the wine bar.
Location
Avinguda de l'Orxata 41
Alboraya, Valencia
Alboraya, Valencia
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A horchata with fartons (the sweet, sugar-glazed pastry made specifically for dunking) — the canonical pairing.
Best Time
A warm afternoon; the tram from the city centre takes about twenty minutes.
Know Before You Go
Just outside the city in Alboraya, the horchata region's own town — take the tram (line 4) rather than a taxi, and pair the horchata with fartons.