Finding the best Mote con Huesillo in the city — a personal search

I spent three months trying every version of Mote con Huesillo I could find locally. The variation in quality is extraordinary. The best version handled pebre herb salsa with genuine knowledge and the smoky and herbal result was noticeably superior.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. The winning restaurant had the right a Patagonian lamb restaurant feel — unpretentious and focused on the food. Cristal lager was suggested correctly. Worth the search. When Mote con Huesillo is made properly it's a completely different experience.