For the month of August, San Diego’s taco institution Puesto is giving its popular frozen horchata – which has been on the menu since they opened their first location in 2012 – the plant-based treatment. Partnering with Califia Farms, Executive Pastry Chef Erik Aronow perfected the dairy free version of Puesto’s Frozen Horchata for a Cause by subbing in the brand’s unsweetened oat milk for whole milk. The final mix is a creamy blend of oat milk, nutmeg, cinnamon, sugar, vanilla and simple syrup – and yes, you can still order it boozy with Malahat rum! It’s about time that those who are lactose intolerant and/or vegan can finally delight in this drink.
Puesto donates $1 from every frozen horchata purchased to a rotating charity. Proceeds from the August plant-based horchata will go to Chefs Cycle for No Kid Hungry. Overall, 48,000 frozen horchatas have been sold throughout Southern California, with over 500 charities supported.
Puesto is family-owned and operated by Mexican-American brothers Eric, Alan & Alex Adler alongside their cousins Isidoro and Moy Lombrozo and Partner/Executive Chef Luisteen Gonzalez. The restaurant, which has six locations in California with another coming by the end of the year, provides a contemporary and approachable take on authentic Mexican cuisine. Sourcing its ingredients from in and around the state, it has reached national acclaim for its Mexico City-style tacos made with non-GMO organic, maíz azul stone-ground tortillas, crispy melted cheese and scratch salsas.