Horchata is to Alboraya what paella is to Valencia. You can find it in countless places around the world, but the real, traditional horchata is the one made fresh every morning in Alboraya’s horchaterías, right in the heart of the chufa fields and the surrounding countryside.
Healthy, delicious, nutritious, refreshing, unique… There are many ways to describe horchata. But beyond its taste, its makers highlight its 100% plant-based origin, the fact that it’s naturally gluten- and lactose-free, and that it has no known allergens. Just three simple ingredients—tiger nuts, water, and sugar—come together to create this incredible drink that, thanks to dedicated farmers and horchateros, has become a symbol not just of Alboraya but of the entire Valencian Community and beyond.
The history of horchata dates back to ancient Egypt, but it was the Arabs who introduced and expanded tiger nut cultivation in the Mediterranean. As often happens, legend paints a more romantic picture of its origins. According to folklore, when a young woman offered a taste of the drink to King Jaume I, he asked what it was. "It's tiger nut milk," she replied. The king, amazed by its flavor, famously exclaimed: “Això no és llet, això és or, xata!” (“This isn’t milk, this is gold, my dear!”)
Alboraya has been cultivating tiger nuts for over a century, and the craft of making artisanal horchata has been passed down from generation to generation, almost like an inheritance.
Today, those who have carried on this tradition, with the support of the Town Hall, have come together to form the Alboraya Artesanos de la Horchata Product Club. This initiative brings together businesses and services that not only produce and sell horchata but also offer experiences related to its production.
Being based in Alboraya is an essential requirement for joining this exclusive club, which also has ambassadors who help promote its values beyond the town. Other key criteria include making artisanal horchata, prepared fresh every day, and using tiger nuts with a Protected Designation of Origin (D.O.).
To make sure you don’t miss a single detail of how this refreshing drink is made, let’s dive into the experiences surrounding this liquid treasure. The best time to visit the tiger nut fields is between March and May, when the new crop is planted while the previous season’s harvest finishes drying in traditional cambras (drying sheds).
From mid-June onwards, if you visit the fields, you’ll see the plants in full growth, with their green shoots emerging from the soil. Then, between November and January, the harvest takes place. It begins with a controlled burning of the plant’s upper part, followed by a harvesting machine that carefully turns the soil and extracts the tiger nut tubers.
A fascinating process to witness if you visit during these months! After the harvest, the tiger nuts go through a slow drying process in specialized drying facilities.
But the Orxata Experience isn’t just about planting and harvesting! Throughout the tour, you’ll explore the patchwork of fields, discover traditional farmhouses (alquerías), chapels, Valencian barracas, and historic farmer’s homes. Another highlight is the Tiger Nut and Horchata Museum, where you’ll learn the essentials of making authentic artisan horchata.
Now that you’ve seen the journey of tiger nuts from field to glass, we invite you to enjoy a refreshing, handcrafted horchata at one of Alboraya’s famous horchaterías, perfectly paired with some delicious fartons. So, are you ready to discover everything behind this iconic drink?
