![]() ![]() But we'll throw our lot in with the classic, balanced, and milky style at TaquerÃa Los Yaquis, parked outside Charlie's Phoenix every Thursday through Sunday and open very, very late. At a few places, you can even get horchata with full chunks of melon and walnut floating around in it, which, while difficult to consume, isn't half-bad. Some are made with barley instead of rice (technically, this is called cebada), while some come topped with espresso. Some are loaded with spices, chiefly Mexican cinnamon, although any warming spices are welcome. Some are rice-ier and some are very almond-heavy. Let's cross out stuff made from powder mix and focus on the real deal: Some are creamy and some are lean and refreshing. ![]() We live in a town where horchata, a seemingly ubiquitous, one-note drink, lives out many lives. And the combination of the creamy, luscious whip playing against the earthy, icy green tea is unlike any beverage flavor-texture combination you've had before. Unapologetic in highlighting the complex savory-sweet line that cheese can walk - as well as the almost bitter flavor of a good green tea, the tannins balanced by the unexpected foil of creamy, whipped cheese and milk - it's a good drink. ![]() The tea upon which the cheese floats is not the syrupy peach tea you might expect, but an unsweetened green tea that has all the grassy, herbaceous qualities you'd want in a good one. It's lighter than whipped cream, with a slight saltiness balanced by a subtle sweetness. The cheese topping is a whipped combination of milk and cream cheese, sprinkled with matcha (green tea powder). The unfortunately named "cheese tea" sounds pretty gnarly, invoking images of Cheddar melting into a cup of Lipton, but these whipped-cream-cheese-topped teas are all the rage in Singapore and China - and now, in Mesa. ![]()
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