Horchatería Daniel
Going since 1949 and now in its third generation, Daniel is for many Valencians a byword for the best horchata, made with tiger nuts from Alboraya. Pair it with their freshly baked fartons for dunking: the quintessential Valencian afternoon treat, in the very village of the chufa.
💡 Local tip: There's a queue in Alboraya on weekends; they also have a counter in the Mercado de Colón if you're short on time.
The Daniel family began making horchata in 1949, when Daniel Tortajada and his wife Concha Aguilar worked as caretakers at the Ateneo Mercantil in Alboraya. In 1960 they opened their first shop, on what is now Avenida de la Horchata, and since then figures such as Salvador Dalí and the poet Rafael Alberti have passed through.
They are now in the third generation of horchata makers and still make horchata with chufa from Alboraya —the town that gives it its name— the traditional way: today they produce more than 140,000 litres a year.
It is enjoyed with freshly made fartons for dipping, the quintessential Valencian afternoon snack. On weekends there is a queue in Alboraya; if you don't want to wait, they have an outlet at Mercado de Colón.
Comments
Sign in with Google to comment and rate
What did you think? Be the first to share it.