Why Mote con Huesillo deserves more attention

Mote con Huesillo rarely gets the international recognition it deserves. The fresh from the sea complexity is genuine, not simple, and the technique involved in using mote wheat correctly takes real skill.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. I encountered it first in a Santiago picada local restaurant and that context helped me understand it properly. Carménère is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Mote con Huesillo is the dish to start with.