A Journey Through Latin America’s Delicious Horchatas

In the United States, we mostly associate horchata with Mexican restaurants, which serve it ladled out of a glass jug along with other aguas frescas, such as jamaica and tamarindo. Yet, the milky drink has a wide range of regional varieties across Latin America.

Originally made from soaked tiger nuts in Spain, horchata traveled across the Americas and evolved to include ingredients like rice, cinnamon, morro seeds, and even ice cream. In some regions, dairy’s added to the mix, while in other places, the seed or nut milk can replace milk.

Even though horchata differs from region to region, for most, it’s a refreshing treat that can also be a form of nostalgia for those living abroad.

“Horchata is home because there’s no other place that makes it like Oaxacans do,” explains Areli Morales, a first generation Oaxacan-American from Los Angeles. “It’s kind of what a coffee break would be to European culture, but for us, it’s the horchata with tuna [prickly pear] ice cream. It’s a refreshing treat you enjoy with family after a hot day.”

“In Venezuela, my sister or cousin would go after school to buy chicha on the side of the road,” recalls Maria Jose Hernandez of the horchata-style drink from her home country. “I didn’t like it when I lived in Venezuela, but I started liking it when I moved to the US. I learned cultural appreciation for it. It’s a homey thing that my dad makes.”

Since it’s not always easy to find these regional drinks in the US, we’ve compiled a list of horchatas that show the evolution and complexity of this delicious elixir.