Horchata, or Not?

“I don’t like the horchata in Spain as much as the horchata in

Mexico,” stated John, a Mexican American from Arizona.

“That’s because it’s not horchata in Mexico, it’s not made of

chufa,” I replied with a tone of authority.

Darcie in la Albufera where chufa grows

I had recently discovered the beautiful chufa fields, stretching

out bright green against the deep blue Mediterranean sky. I thought

they were rice fields and when I mentioned it; I was quickly corrected. Thus, I learned about chufa and my first encounter with horchata.

Chufa seeds, better known as Tiger Nuts in English

At the time, I didn’t realize it was a first encounter. I recognised

the name of the drink and, of course, I thought it would be the same

as in California or Mexico. But this horchata was oddly different. I

had never tasted that flavour before, anywhere. I began to

investigate.

Chufa doesn’t grow in Mexico. So, what was that drink that

they called horchata? It was sweet, whitish and milky, icy cold and

delicious, but milder. I turned to Google to find the truth: “Some

people in the United States may be familiar with horchata as a Mexican drink, as was I, but the Spanish version is extremely different from the Mexican version. Mexican horchata is rice-based

rather than chufa-based.” Stated Keith Howerton in an article he had

written for the Herb Society of America Blog.

I now considered myself somewhat of an authority on the

subject, and therefore defended the homely little chufa tuber against

the American misconception.

“Even though it’s not made of chufa, it’s still Horchata!” John

shot back at me, defending himself from my newly found authority.

“If it’s not chufa, it’s not horchata,” I pressed my point. “It’s like

making a pie out of pears and calling it an apple pie because it looks

the same!”

He reminded me he was a Mexican American and retorted:

“It’s my cult, I should know”.

“Right, of course…” I said supportively as I saw he felt his

culture was being questioned.

I looked down humbly to avoid any further offence as I

muttered to myself, “if it isn’t chufa, it isn’t horchata!”

Fortunately, he didn’t hear me, and the conflict passed. Later that evening, I had another thought; maybe John did have a point. Like the article said, the Mexicans have a unique version of horchata, but perhaps it could all be horchata? What do you think?