Ecuadorian food: Mote Pillo
Ecuador is located in the middle of the world, and the Andes Mountains, resulting in a wealth of fresh vegetables, fruits, and other ingredients ready to be used almost year-round as ingredients for many tasty traditional dishes in each region.
You can learn a lot about Ecuador through its food.
This article aims to discuss a tasty Ecuadorian dish, mote pillo.
About mote pillo
The main ingredient for this dish comes from kichwa and means “wrapped corn.” Wikipedia is mote, or hominy, an Andean variety of corn with larger kernels and much less sweet than the corn found in the U.S.
Mote pillo (mo-tay pee-yo) is an Ecuadorian dish and a staple from Cuenca, Ecuador.
The recipe includes Ecuadorian mote or hominy, eggs, onions, garlic, achiote, and milk.
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What it tastes like
Considering that Ecuadorian corn is less sweet and drier than the corn found in the U.S.S., this is a savory, tasty dish.
How and where to eat mote pillo
There is one place where you will find mote pillo, and that is the city of Cuenca (and the whole province of Azuay). This dish is their specialty.
You can oftentimes find this dish served in restaurants offering traditional food from the country’s highlands.
Traditionally, this dish is accompanied by slices of queso fresco and coffee.
From time to time, we enjoy a nice mote pillo plate, and my dad, who grew up in Cuenca, definitely enjoys this staple food as often as he can when we are in Cuenca.
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Have you tried mote pillo?
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