Motes: Pillo, Pata and Sucio
Favorite grain in the Azuay kitchen
Mote is part of the Azuay culinary identity; It is obtained by cooking the corn, peeled with shell; In Azuay the varieties of corn they used are: the shima and blanco.
The region Located to the South of the country, in the Andean region, on the basins of Paute and jubones; its capital, Cuenca, is Cultural Heritage, declared by Unesco in 1999. El Cajas National Park is located in Azuay.
Weather Its temperature oscillates between 14° C and 16 ° C, and an average of 22° C in the lowlands.
From Pre-Hispanic origin. Since 1590 the mote is part of the indigenous table, they cooked it in pottery, firewood and ash, to achieve its breakup and softness.
Mote Pillo: mote pelado mixed with eggs, chopped green onion, lard, salt and crushed ripe cheese; which gives it a creamy consistency.
Mote Pata: is a soup with mote, meat and pork rib, bacon, smoked sausage, liquefied gourd seeds, butter color, onion, garlic salt, oregano and cumin.
Mote Sucio: mmote wrapped with black butter resulting from frying pig meat, served with chopped onion and chili sauce.
The Mote Pata, is traditional in the celebration of Carnival. Mote Pillo and Mote Sucio are served in restaurants, markets and traditional places to eat, accompanied by roast meat.
The Mote Pillo, mixed with egg and cheese; Mote Pata, soup with mote, meat and rib of pork, bacon, and gourd seed; and dirty Mote, wrapped in black butter (mapahuira).
Rosero It is a sweet drink made with base of mote pelado and cooked rice, sweet herbs water, citrus fruit, lemon juice, cloves and cinnamon.
Other typical dishes of the region
Since 1590 the mote is part of the indigenous table, they cooked it in pottery, firewood and ash, to achieve its breakup and softness. It is a dough of corn…
Dish of Creole origin, with over 50 years of tradition. Preparation begins with the “scorched” bristles and pig skin with a gas torch, then butter is spread and the scorching…
Dish of Creole origin, its main feature is the savory stew, made with onions, garlic, salt and pepper. To get the juicy, soft and salty flavor, the pig is macerated…
Dish of Creole origin, his name is given by its cooking technique: the pork is marinated and baked in firewood all night, served with potatoes or mote. This dish is…
Dish of Creole origin. Its main ingredient the pig, whose meat is fried after being boiled in low fire, in its own fat for hours. This procedure is done in…
It is a dish of Creole origin, its taste is in the preparation; in a bronze paila (traditional cooking pot) pieces of pork are cooked in water, salt, onion and…
Dish of Creole origin. It is a creamy soup, to prepare it a rehash with oil and onion is done, and then water is added until it boils. Add the…
Locro de Papa
From Prehispanic origin, is a thick soup which is prepared essentially with potatoes and cheese. White onion and annatto is fried in lard and then chopped potatoes are added to…
El llapingacho is of pre-Hispanic and Creole origin. It’s potato tortillas made with fresh cheese and fried onions. First, peeled potatoes are cooked in salted water until boiling and softened;…