Horchata de chufa is Valencia's defining drink: a sweet iced beverage made from Alboraya tigernuts, served with long soft fartons for dipping.
Where to eat it: 2 restaurants across 1 city.
Horchata de chufa (tigernut milk) was brought to Valencia by the Moors in the 8th century. The chufa, a small earth-almond tuber, has been grown in the Alboraya huerta north of Valencia since then. The drink is made by soaking the chufas, grinding them, and pressing the milky liquid; the resulting drink is sweetened, iced and served in tall glasses. Horchateria Daniel scaled the family's Alboraya horchata into a city-wide brand from 1949. Fartons (long soft sticks) were invented specifically for dipping into horchata, with Polo the canonical maker (brand founded 1939 in Titaguas, moved to Alboraya in 1960).
Common allergens: Gluten (in fartons)
Tip from the editors. Use real Alboraya chufas if you can find them (Spanish online shops ship). The horchata must be served very cold; some traditional places serve it semi-frozen as a granizado.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Horchateria Daniel inside Mercado de Colon in Valencia pours the family's Alboraya horchata since 1949, with the signature Daniel fartons baked daily.
Signature drink: Horchata with fartons
Tip: Open Mon to Sat with the market complex. Try the sospir (a soft cream pastry).
Horchateria Santa Catalina on Placa de Santa Caterina in Valencia's old town has poured horchata since 1836, with tiled walls and traditional fartons for dipping.
Signature drink: Horchata with fartons
Tip: Open daily through the day, longer hours in summer. Horchata served iced; ask for a farton on the side.
More cities are in research. Want horchata con fartons covered somewhere specific? Tell us where you want to eat.