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Your glass of horchata can be a lot more mysterious than you think

A perfect summertime drink, horchata — most familiar as the sweetened, slightly gritty iced beverage found at taquerias — is wildly popular throughout Puerto Rico, Central America and central and southern Mexico through the Yucatan Peninsula. In the U.S., the Mexican style of horchata predominates, made from rice that is soaked, ground, pulverized, strained and dressed up in sweet and sometimes spice-y accessories, most often cinnamon. Think of it as the original alt-milk.At Guelaguetza, arguably L.A.’s premier horchata destination, the drink is its No. 1 seller and has been on the menu since the restaurant first opened in 1994. The Lopez family honors the Oaxacan style of the drink by serving it con ...