Right now I'm sitting here enjoying a cup of Ecuadorian horchata. The name horchata is familiar to me since I've probably drank gallons of it over just the last couple years. Yet the horchata I'm familiar with is nothing like this. I'm familiar with the Mexican or Salvadorian horchata which its base is either rice or morro. This horchata carries the same name I'm so familiar with, yet it's completely different in color, flavor, and temperature.