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Best SF Horchata?

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I am an horchata addict. I prefer a creamier style horchata like I've had in Spain (and have even gone to the Spanish Table in Berkeley who carry a Spanish brand), but would like to see if I can find a good one in SF. Most of the ones I've tried at taquerias in the Mission are just too watery and flavorless. Does anyone have any recommendations for me?

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  1. I don't have a specific rec for you, but you may want to check out Salvadoran places, i.e., pupusaserias. Salvadoran horchata includes nuts and is richer in flavor and texture.

    1. Nopalito usually has an awesome almond horchata available. Super-yummy and, unlike a lot of the other ones around, neither too watery nor too sweet.

      1 Reply
      1. re: originalfig

        I tried the Nopalito horchata today. I agree that it was very good - definitely better than any Mission area taqueria that I've tried. Definitely not watery with a lot of spice to it, while still very refreshing. It was slightly too sweet for my taste, but not off-putting. I'm looking forward to trying Barlata next.

      2. Link

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        Nopalito
        306 Broderick St, San Francisco, CA

        1. Barlata in Oakland is the only place I know that makes traditional Spanish-style horchata. They have a Spanish machine and use imported chufa nuts rather than substituting almonds.

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          Barlata
          4901 Telegraph Ave, Oakland, CA 94609

          2 Replies
          1. re: Robert Lauriston

            Wow, that is a good tip. I'm going to check it out. Chufa nuts and all, very cool!

            1. re: originalfig

              Call first before making a special trip to Oakland, the machine doesn't always look to be operating.

          2. Horchatas are almost always disappointing that I never order them anymore or I ask if they are homemade or made from a mix. I had the most delicious horchata at my company cafeteria made with oatmeal. You might try it at home if you have time, but I imagine you just need to soak the oatmeal for a bit, add milk and sugar and blend.

            For Mexican horchata, the best I have had so far was at Tacubaya in Berkeley. I recall that Papalote also had a decent version (e.g. not from a bottled mix like at most taquerias).