When I arrived in Alboraya and was introduced the famous horchata 
I couldn’t help but analyze it, thinking about its origins and ingredients. That curious drink 
that isn´t milk and doesn´t even resemble it, yet is sweet and refreshing 
, with a slightly earthy touch…
My curiosity 
got the best of me, so I asked the waitress, and she sent me straight to the Horchata Museum. 
. “Why not?” I thought -and off I went
.
All my questions were answered during the horchata workshop. The main ingredient? Chufa (tigernut), a small tuber that fills the fields of the Huerta. Once harvested, it´s taken to natural drying facilities until it´s ready to be processed in the various factories spread throughout Alboraya.
That’s where the final magic happens, though it’s surprisingly simple: grind the dried tigernut, mix it with water and sugar, and… that’s it. Pretty much straight from the farmlands to the glass.
At first, I assumed this drink must be packed with all sorts of ingredients to create such a unique mix of flavors and textures. But in the end, I realized it’s far simpler—and more natural—than I ever imagined.
