Mote pillo
Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador.[1]
Origin[]
The name of the dish comes from kichwa and means "wrapped corn".[2] The cooked corn grains are wrapped in delicately cooked eggs with a touch of milk.
Mote pillo is eaten on its own as a breakfast dish, or as a side dish for meat. It is imperative that the consistency of the dish remains creamy. Dry mote pillo is to be avoided.
Ingredients[]
According to one of the classic recipes, mote pillo has: corn, eggs, milk, annatto, green onions, and salt.[3] Garlic and cumin are also used.[4]
Similar dishes[]
Mote pillo is one of three emblematic dishes of the Azuay province, the other two being mote sucio (dirty mote, so-called because the corn is combined with crisp pork crumbs), and Motepata, a hearty soup traditionally prepared for carnival.
References[]
- ^ Asociación de Chefs del Ecuador. "Mapa Gastronómico del Ecuador", , Quito, 2018.
- ^ Vásquez de Fernández de Córdova, Nydia (2016). Ashanga: Cocina Morlaca, p. 134. Cuenca. ISBN 9789978143193.
- ^ Asociación de Chefs del Ecuador. "Mote Pillo", , Quito, 2018.
- ^ Le-Fort.org. "Mote Pillo", , Loja, 2018.
- Ecuadorian cuisine