Horchata y fartons

Cold tiger nut horchata served with freshly baked fartons is the quintessential Valencian afternoon snack, above all in the hot months. The tiger nut is grown in the huerta of Alboraya, cradle of historic horchata parlours. Dipping the fluffy farton into the horchata is a ritual every visitor should try.

Three ingredients: tiger nuts, water and sugar. That is horchata, the everyday Valencian afternoon snack, drunk cold mostly from May to September. The farton, a long soft glazed bun, gets dunked in the glass until it softens.

What it is

It is not a one-day festival but a daily habit. Tiger nuts are grown in the farmland of Alboraya, just north of the city, where the sandy soil suits them. That is where the oldest horchaterías come from, some with more than a century of family history. The good stuff is the fresh kind, with no preservatives, and it only keeps for a few days in the fridge.

When and where

In summer any late afternoon works. The horchaterías in Alboraya open for the season once the heat arrives; in the city, the Mercado de Colón has several terraces where you can order it at any hour.

Ask for it natural, not from concentrate, if you get the choice.
The classic farton is for dunking; some are made to eat on their own.

What to see and do

It is worth seeing where it comes from: the tiger-nut fields of Alboraya at harvest time, between November and January. To fit it into your trip, check Valencian gastronomy, ideas for August, or the towns nearby.

Frequently asked questions

When is it?

All year, but the peak season runs May to September. The Alboraya horchaterías open with the heat. Check the agenda for one-off events.

Is it free?

No: a glass of horchata with fartons costs a few euros at any horchatería or terrace.

Where is it best?

At a historic horchatería in Alboraya, or on the terraces of the Mercado de Colón right in the centre.