Mote is the generic name for several grains cooked in water, consumed in many South American countries.
In Argentina, mote is consumed primarily in the mountainous northwest region, and less frequently in Cuyo and Patagonia.
Se trata de un guiso poco consistente (esta es una de las principales diferencias con el locro) a partir de granos de maiz blanco, en ocasiones descascarado (es decir sin salvado) hervido con ceniza de jume (por esto algo risuenamente se dice que "el mote esta a mitad de camino del locro y la mazamorra"). Los granos suelen ser acompanados con pequenos trozos de carne . Existe tambien un mote de porotos y tambien el de trigo descascarillado. En la Patagonia, en la zona Norte, ademas de consumirse en guiso, se lo consume acompanado con algun tipo de bebida fresca, ya sea agua, jugo, te, bebidas gaseosas, con o sin el agregado de azucar.
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.
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 Mapuche cuisine it is used for making a type of dough called catuto (multrun in Mapudungun), for making a slightly alcoholic drink called muday, and as an ingredient in many foods, such as cazuelas and kakoiyael.
Corn mote is a husked grain which is used in desserts and savory foods.
In Ecuador, "mote" refers to corn kernels that have been boiled and cooked, which are served peeled. They often accompany popular dishes such as hornado 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.
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 (maiz 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).
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 arepa pelada from the state of Falcon.
Article about mote in Ecuador
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Mote (food)