Mote pillo

Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador.[1]

Mote pillo. It is also used as a side dish at lunchtime.

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
  1. Asociación de Chefs del Ecuador. "Mapa Gastronómico del Ecuador", Asociación de Chefs del Ecuador, Quito, 2018.
  2. Vásquez de Fernández de Córdova, Nydia (2016). Ashanga: Cocina Morlaca, p. 134. Cuenca. ISBN 9789978143193.
  3. Asociación de Chefs del Ecuador. "Mote Pillo", Asociación de Chefs del Ecuador, Quito, 2018.
  4. Le-Fort.org. "Mote Pillo", Le-Fort.org, Loja, 2018.
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