Mote con Huesillo for a dinner party — went down extremely well

I made Mote con Huesillo for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The fresh from the sea profile was the main talking point — no one had quite experienced mote wheat used that way before.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. I explained the a Patagonian lamb restaurant context as I served it which helped people appreciate it fully. mote con huesillo peach drink was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.