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Horchata

StinaFeminista Apr 11, 2007 05:34 PM

Hey Everyone,

I'm doing research for a project and I'm including some info on traditional Mexican food. I've been searching everywhere and I can't seem to find any info besides recipes and a very basic history of horchata. I'm looking for how it's made traditionally- matate y mano- and any other info. If anyone knows anything, please let me know.

Mil gracias!

Stina

  1. Eat_Nopal Apr 12, 2007 08:26 AM

    Horchata can & is made of several different key ingredients:

    > Rice.... most contemporary versions
    > Almonds.... more like its Moorish origins
    > Melon seeds.... more like a common pre-hispanic drink

    In any case... there is a soaking stage then traditionally the ingredient was ground in a metate... in contemporary times its passed through a blender... then you add sugar or piloncillo or condensed milk... spices like cinammon and/or vanilla and/or chocolate and water and/or milk.

    4 Replies
    1. re: Eat_Nopal
      m
      marlie202 Apr 12, 2007 09:25 AM

      thanks for the post I love Horchata.

      1. re: Eat_Nopal
        StinaFeminista Apr 12, 2007 04:19 PM

        Thanks very much, and I don't mean to sound rude or bithcy, but all that's info that I knew and comes up readily in a simple google search. I'm looking for more detail and in depth info on how mexican horchata is made the traditional way. Perhaps I could have been a little more specific in my original post. Thank you though.

        1. re: StinaFeminista
          cookiejesus Apr 13, 2007 12:06 AM

          As far as I know, we "imported" horchata from the spaniards (It's from Valencia), who originally made it from chufa nuts or melon seeds.

          The old recipe for horchata is indeed quite simple to make, it involves soaking the rice in the water, then grinding it and adding sweeteners and spices. There's really not much more to it.

          Some people prefer boiling it, however this one gives you a different texture in the water that's just not right. However spices do catch better in the infusion.

          1. re: cookiejesus
            m
            maestra Apr 28, 2007 10:19 AM

            Chufas are called tiger nuts in English and can be purchased here if you want to try the "original," StalinaFeminista.
            I believe I've read (online) that the concept of horchata (agua de chufa) was brought to Spain by the Moors. I think chufa was even the Spanish take on the Arabic word for tiger nuts. I've read several times online the ridiculous story of the word horchata coming from an incident in which a peasant girl served the drink to a passing king/nobleman; he declared the drink (in his dialect) to "or, chata!" ("gold, girl!")

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