Mote (food)
Encyclopedia
Mote is the generic name for several grains cooked in water, consumed in many Central and South American countries.
, and less frequently in Cuyo
and Patagonia
. It is a stew of thin consistency (this is one of the main differences with the soup called locro) made from white hominy, sometimes peeled, and boiled with jume ash. The grains are usually accompanied with small pieces of meat (llamas, goats, sheep, cattle, pigs, poultry and more rarely viscacha and mullite). It is also made with beans and with wheat. In Patagonia, in the northern region, in addition to the stew, it is consumed accompanied with some sort of cool drink, either water, juice, tea, soft drinks, with or without the addition of sugar.
cuisine it is used for making a type of dough called catuto (mültrün in Mapudungun
), for making a slightly alcoholic drink called muday, and as an ingredient in many foods, such as cazuela
s and kakoiyael.
Corn mote (moteméi, from mote de maíz) is a husked grain which is used in desserts and savory foods.
and fritada
. They are used in many soups, including caldo
de patas. It is also the main ingredient in dishes typical of the city of Cuenca
, such as motepillo and mote sucio.
pelada from the state of Falcón
.
Argentina
In Argentina, mote is consumed primarily in the mountainous northwest regionArgentine Northwest
The Argentine Northwest is a region of Argentina composed by the provinces of Catamarca, Jujuy, Salta, Santiago del Estero and Tucumán.-Geography:The region had 5 different biomes:* Sub-Andean humid Sierras of the east...
, and less frequently in Cuyo
Cuyo (Argentina)
Cuyo is the name given to the wine-producing, mountainous area of central-west Argentina. Historically it comprised the provinces of San Juan, San Luis and Mendoza. The term New Cuyo is a modern one, which indicates both Cuyo proper and the province of La Rioja...
and Patagonia
Patagonia
Patagonia is a region located in Argentina and Chile, integrating the southernmost section of the Andes mountains to the southwest towards the Pacific ocean and from the east of the cordillera to the valleys it follows south through Colorado River towards Carmen de Patagones in the Atlantic Ocean...
. It is a stew of thin consistency (this is one of the main differences with the soup called locro) made from white hominy, sometimes peeled, and boiled with jume ash. The grains are usually accompanied with small pieces of meat (llamas, goats, sheep, cattle, pigs, poultry and more rarely viscacha and mullite). It is also made with beans and with wheat. In Patagonia, in the northern region, in addition to the stew, it is consumed accompanied with some sort of cool drink, either water, juice, tea, soft drinks, with or without the addition of sugar.
Bolivia
In Bolivia "mote" refers to grain cooked in its husk. Typically, corn is used; fava beans are also used occasionally. When the husk is removed from the grain, the dish is called pelado. The term pelado used alone refers to corn. Wheat pelado is used mainly in soups.Chile
When the term "mote" is used alone, it refers to wheat mote, that is wheat grain boiled and removed from its husk, generally in an industrial process. It is used mainly to make a sweet beverage called mote con huesillos. Salted, it is used to accompany stews and sauces (guisos), in dishes such as porotos con mote and papas con mote. It is also used in soups. In MapucheMapuche
The Mapuche are a group of indigenous inhabitants of south-central Chile and southwestern Argentina. They constitute a wide-ranging ethnicity composed of various groups who shared a common social, religious and economic structure, as well as a common linguistic heritage. Their influence extended...
cuisine it is used for making a type of dough called catuto (mültrün in Mapudungun
Mapudungun
The Mapuche language, Mapudungun is a language isolate spoken in south-central Chile and west central Argentina by the Mapuche people. It is also spelled Mapuzugun and sometimes called Mapudungu or Araucanian...
), for making a slightly alcoholic drink called muday, and as an ingredient in many foods, such as cazuela
Cazuela
Cazuela is the common name given to a variety of dishes, specially from South America. It receives its name from the cazuela in which is cooked...
s and kakoiyael.
Corn mote (moteméi, from mote de maíz) is a husked grain which is used in desserts and savory foods.
Ecuador
In Ecuador, "mote" refers to corn kernels that have been boiled and cooked, which are served peeled. They often accompany popular dishes such as hornadoHornado
Hornado is roast pig, cooked whole, in Ecuadorian cuisine. It is often served in highland markets. Hornado is generally accompanied by llapingacho, mote , and vegetables.-External links:*...
and fritada
Fritada
Fritada is a typical dish in Ecuadorian cuisine. Its main ingredient is fried pork. It is a traditional dish, and its origins date back to the colonial era, to the beginning of the 19th century. The pork is cooked in boiling water with various spices and then is fried with pork fat in a brass pan...
. They are used in many soups, including caldo
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
de patas. It is also the main ingredient in dishes typical of the city of Cuenca
Cuenca, Ecuador
Cuenca is the capital of the Azuay Province. It is located in the highlands of Ecuador at about 2500 m above sea level...
, such as motepillo and mote sucio.
Peru and Colombia
In Peru and Colombia, mote refers to husked white corn kernels that have been boiled with charcoal or firewood, today with lime powder. In Cusco, Peru, there is a variety called giant corn mote of Cusco (maíz mote gigante del Cusco) that is known for its large size. In Peru, wheat cooked in the manner described above is known as wheat mote (mote del trigo).Venezuela
In Venezuela, this dish is known as mute and consists of husked white corn kernels boiled with ash or lime until they burst completely. In central Venezuela, pork and spices are added to the dish to provide flavor. In the Andean region, it is made with beef stomach (tripe) and in the states of Lara and Yaracuy with goat organs such as liver and kidneys. Corn prepared in this way is used for the arepaArepa
An arepa is a dish made of ground corn dough or cooked flour, popular in Colombia, Venezuela and other Spanish-speaking countries. It is similar in shape to the Salvadoran pupusa...
pelada from the state of Falcón
Falcón
Falcón State is one of the 23 states into which Venezuela is divided. The state capital is Coro.-Demographics and geography:Falcón State covers a total surface area of 24,800 km² and, in 2010, had an estimated population of 950,057. The Paraguaná Peninsula is connected to the rest of the...
.