Mote con Huesillo

Mote wheat, along with the huesillo (little bone) which is dried peach, arrived with the colony. The huesillo has that name because it's dried out with its bone whole inside. There also were the orejones (big ears), which were dried peach strips, and the dobladillo, peach opened in four parts to get the bone out. The paring of the mote with the huesillos seems to come from the group selling of both. They were simply sold one next to the other and someone thought of mixing them in a happy revealing accident, not knowing that the national summer drink had just been created. The person who sells it is called motero (motorbike driver in Spanish), profession far from leather and Harley Davidson, as one would like to think. Nowadays there are mote con huesillo stalls at every hot corner. In my opinion, it's like drinking canned peaches from the can, with the addition of the mote, which doesn't allow the whole to be a drink yet, settling in a kind of liquid dessert, but not any less tasty. In the following video, La Tercera paper explains how is it prepared the traditional way:


RECIPE -Mote con Huesillo Interpretation-


- Whole milk
- Cinnamon
- Orejones (dried peach)
- Mote wheat
- Peach
- Rum (or pisco)
- Sugar
- Almonds


1. Soak the mote wheat in water overnight.
2. Cook the mote in the milk with the cinnamon, sugar (to taste) and a couple of orejones for about 40 minutes or until the mote is tender.
3. Peel and cut the peach in slices.
4. Fry the peach slices in hot butter for a few seconds, and flambé them with the rum (pour a splash of rum and set it on fire).
5. Serve immediately over the mote, and sprinkle with the almonds (previously toasted) and the remaining orejones slices.