Pl. Saint Lawrence, 2
There are places that are part of a city's memory. And then it is Horchatería Subies, that of 1959 continues to serve summer, records, snacks and neighborhood life in the form of a cool drink. It all started with the desire to keep alive a tradition very much ours and to create a space where people could stop, talk i feel like home. Hui, with premises in Almassera, Massamagrell and Valencia, Subies has grown without losing the family essence that defines it. Christopher, business manager and who answers AU questions, it's clear: "Horchata is not just a drink, it is liquid Valencian identity". It is that flavor that transports you to the evenings of childhood, on summer walks and shared meals without looking at the clock.
The secret of Subies is in the combination of tradition, artisan product and proximity. In addition to its famous amparitos—the fartons of puff pastry—, they also have cake made with jufa flour, artisanal ice creams and glorious inventions such as tofolet or xufaxoc. But, if you allow me, my absolute weakness is horchata without sugar and with all the flavor of real chufa. Subies is also a refuge from the rush. One of those places where people still talk, where families continue to stay and where the people of the neighborhood share a routine. With the Tasmanian devil life we lead, maintaining spaces like this is almost an act of resistance. Because yes, there will be modern cafes, brunch vegans and fluorescent drinks... but few things continue to give as much happiness as a good fresh horchata. And if you want to know what a tofolet is, like me, I think we'll have to go back to Subies and try it. Long live the chufa! MARÍA DE QUESADA
