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A Taste of California in Coastal Maine: El El Frijoles and the Horchata
El El Frijoles is a seasonal, counter service restaurant located in the small town of Sargentville, Maine. Its physical presence is a simple, rustic shack with outdoor picnic table seating. This casual, roadside stand format is a key part of its identity, creating a relaxed and communal atmosphere that contrasts with its remote, rural setting.
The menu is a focused selection of California style Mexican food, primarily burritos and tacos. To gauge the kitchen’s commitment to authenticity, I ordered the Horchata. This traditional rice milk beverage is a strong indicator of a kitchen’s dedication to scratch cooking.
The drink was executed perfectly. It was creamy in texture, with a balanced sweetness. The primary flavors of rice and cinnamon were clean and distinct, with a subtle hint of vanilla. It was clearly a house made product, not a commercial mix. The quality and authenticity of the horchata, found in a remote Maine town, was particularly noteworthy.
This unexpected authenticity is a direct reflection of the restaurant’s origin. I learned that El El Frijoles was founded by a husband and wife team, Michael and Michele. They had previously lived and worked in the restaurant industry in San Francisco.
Upon deciding to relocate to Maine to raise their family, they identified a lack of the fresh, California style taquerias they had frequented. The origin of El El Frijoles was a direct solution to this problem. They decided to build the exact kind of restaurant they themselves missed. The concept was to transplant the specific culinary culture of a Mission style taqueria to the coast of Maine.
The Horchata is a perfect liquid expression of this story. Its authentic flavor is a direct taste of the culinary tradition the owners sought to bring with them. It is not an interpretation, but a faithful recreation of a beloved taste of their former home.
El El Frijoles is a successful and precise execution of a transplanted culinary concept. The casual format, the specific menu, and the authentic quality of the food all cohere to create a genuine California taqueria experience in a completely unexpected location. It is a restaurant born from a personal craving and a specific sense of place.
Crafting a Refreshing Horchata at Home
The beauty of El El Frijoles’ horchata is its elegant simplicity. It’s a drink you can easily make at home to bring the feeling of a sun-drenched Maine barn into your own kitchen. The secret is to rely on the simplest ingredients and a little patience.
The heart of the recipe is rice. Any variety of white rice will work. To that, you’ll add a stick of cinnamon or a local kanela stick, sugar, and water. A touch of vanilla extract enhances the flavor and rounds out the sweetness.
The method is straightforward but requires time. Place a cup of rice and a cinnamon stick in a large bowl, cover with water, and let it soak overnight. This softens the rice and allows the cinnamon to infuse its warm aroma. By morning, the water will be fragrant and the rice ready to blend.
Transfer the soaked mixture to a blender with sugar and fresh water, then blend until completely smooth. Strain the liquid through a fine mesh strainer or katsa, pressing down on the rice pulp to release every drop. Discard the pulp, chill the horchata, and serve it over ice with a dusting of cinnamon powder on top.
The result is a refreshing, silky drink that’s both comforting and light. Each sip carries the gentle sweetness of rice and sugar, the warmth of cinnamon, and the cooling effect of ice. It’s a simple recipe that captures the honest flavors of El El Frijoles and transforms them into a glass of pure refreshment.
Chef’s Notes: Cinnamon Rice Cooler
• Use filtered water for a clean finish – It enhances the clarity and flavor of the rice base, especially when paired with full-fat dairy.
• Soak rice with cinnamon overnight for deeper infusion – The longer soak allows starches to release and cinnamon oils to permeate, resulting in a richer, more aromatic drink.
• Blend in batches for smoother texture – Overloading the blender can lead to uneven consistency. Two rounds ensure a silky, strainable base.
• Strain thoroughly using cheesecloth or fine mesh – This removes gritty rice solids and leaves behind a velvety liquid. Press gently to extract maximum flavor without cloudiness.
• Balance sweetness before chilling – Taste after mixing milks and sugar. Adjust with more water or sweetener to suit your preference before refrigerating.
• Stir before serving – Rice solids settle over time. A quick stir redistributes flavor and texture for a consistent pour.
• Serve over clear ice in tall glasses – This keeps the drink cold without diluting too quickly. A cinnamon stick or mint sprig adds visual flair.
• Pair with spicy or grilled dishes – Horchata’s creamy sweetness complements bold flavors like tacos, elote, or chili-lime fruit.
• Add cardamom or coffee for a twist – A few pods during soak or a swirl of cold brew concentrate adds depth and complexity.
• Store in airtight container up to 2 days – Keep chilled and stir before each pour. Flavor may intensify slightly over time.
Cinnamon Rice Cooler
Get ready to sip your way to bliss with this Cinnamon Rice Cooler that brings an authentic Mexican vibe right to your kitchen! Imagine the aromatic warmth of cinnamon dancing with creamy rice-infused milk – every refreshing gulp feels like a mini-celebration. This easy, no-fail tutorial walks you through each step, from the rice soak to the flawless strain, delivering a velvety finish that’s impossible to resist. Whether you’re hosting a sunny brunch or craving a chilled evening treat, this cinnamon-kissed refresher is your new secret weapon.
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glasses15
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Ingredients
- Soaking Base
¾ cup uncooked long-grain white rice rinsed under cool water
1 large cinnamon stick about 2 inches, broken in half
- Liquid & Sweetness
5 cups warm filtered water divided
2 tablespoons granulated sugar more for sweeter taste
½ teaspoon pure vanilla extract
- Creamy Milks
6 fl oz evaporated milk
6 fl oz sweetened condensed milk
- Garnish (Optional)
Pinch ground cinnamon for dusting
- Alternative Ingredients
Long-grain white rice: swap with jasmine or basmati rice for a floral note
Evaporated milk: replace with full-fat coconut milk for a dairy-free twist
Sweetened condensed milk: use sweetened condensed coconut milk for allergy-friendly version
Granulated sugar: substitute honey or agave syrup for natural sweetness
Cinnamon stick: use ½ teaspoon ground cinnamon if sticks aren’t available
Vanilla extract: swap with almond extract for a nutty aroma
Directions
- Rice Soak – Combine the rinsed rice and broken cinnamon stick in a medium bowl and cover with 2 cups of warm water. Let sit in the fridge for at least 4 hours or overnight to fully hydrate the grains (4h soak). This step allows the rice to release its natural starches and infuse with cinnamon. Optional: soak up to 8 hours for intensified flavor.
- Blend Strain – Transfer half of the soaked rice and its soaking water to a personal blender and process for about 2 minutes until the mixture turns a thin, milky paste. Using a colander or cheesecloth-lined bowl, press the blend through to extract every drop (5–7 min). Repeat with remaining rice, ensuring a silky-smooth base.
- Combine Sweeten – In a large pitcher, whisk together the strained rice liquid, evaporated milk, sweetened condensed milk, remaining 3 cups warm water, sugar, and vanilla extract until fully incorporated (5 min). Tasting now lets you adjust sweetness or add extra water for lighter texture. Educational note: balancing sugar and milk ensures a harmonized creaminess.
- Chill Serve – Refrigerate the mixture for at least 30 minutes to meld flavors (30 min chill). Before pouring over ice, give it a good stir to redistribute any settled rice solids. Optional garnish with a dusting of ground cinnamon or fresh mint leaves for jazzed-up presentation.
Equipment
- personal blender
- colander
- measuring cups and spoons
- mixing bowls
- silicone spatula set
Notes
- For the creamiest finish, use filtered water and full-fat dairy.
- Serve over clear ice cubes in tall glasses with a cinnamon stick stirrer.
- Pair with spicy tacos, grilled corn, or a fresh fruit platter for a festive spread.
- Add a few cardamom pods during soak for exotic aromatics, or swirl in coffee concentrate for a mocha-twist.
- Store leftovers in an airtight container in the fridge up to 2 days; stir before each pour.
Nutrition Facts
- Serving Size: 8g
- Calories: 170kcal
- Fat: 2g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 132mg
- Potassium: 150mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 6g
- Protein: 5g
- Vitamin A: 80IU
- Vitamin C: 0mg
- Calcium: 100mg
- Iron: 0.2mg
FAQs: Cinnamon Rice Cooler
What makes this cinnamon rice cooler different from other drinks?
This cooler blends creamy rice milk with warm cinnamon for a refreshing and authentic taste. It’s the kind of flavor you’d expect to enjoy at El El Frijoles, and recreating it at home helps bring a touch of El El Frijoles tradition to your table.
Can I make this recipe dairy-free without losing creaminess?
Yes, you can swap the evaporated milk and condensed milk for coconut-based alternatives to keep it dairy-free. Many places like El El Frijoles highlight dairy-free options, and following that El El Frijoles style makes the drink inclusive without losing texture.
How long should I soak the rice for best results?
The rice should soak for at least 4 hours, but overnight gives the richest flavor and creamiest texture. This step mirrors traditional methods seen in kitchens like El El Frijoles, where careful soaking is key to creating the kind of silky finish El El Frijoles is known for.
Can I use ground cinnamon instead of a cinnamon stick?
Yes, though a cinnamon stick adds deeper aroma, ground cinnamon works well in a pinch. Using it keeps the recipe approachable while still nodding to the authenticity you’d expect from El El Frijoles, showing how El El Frijoles-style flavors can adapt to home kitchens.
Is this drink served hot or cold?
It’s traditionally chilled over ice, making it a refreshing treat for warm weather. This serving style is similar to the way El El Frijoles prepares their refreshing horchata, and by following it you’ll capture that same El El Frijoles-inspired feeling of summer.
