Thanks to the Quechuas and Mapuches we can enjoy it today.

It is a popular drink that is consumed mainly in restaurants, public streets, markets and squares in many Chilean cities. And its consumption increases considerably at this time of the year, when summer is approaching. It is the well-known mote con huesillos, a national drink that has its origins in the times of the conquest, when the Spaniards brought wheat to the Latin American continent. The Andean peoples transformed the seed into flour or mote and incorporated it into their meals.

Mote is the cooked and peeled grain of corn or wheat and is so called because the Quechuas call boiled corn mote, similar to the name given by the Mapuche, muthi or muti. They are grains of wheat boiled in lye until they release the skin and washed with running water to get rid of the bitter taste of this.

If dried and cooked peaches are added to the mote, a caramelized juice is formed with a taste of cinnamon, orange or cloves, according to preference, and from this mixture comes the mote with peaches. Although the passing of the years has modernized many of the moteros, or sellers of this drink, with metal carts and water tanks, the recipe for making this drink remains intact, just as its creators, the Quechuas and Mapuches of the time of the Conquest, devised it.

The typical Chilean soft drink.

Ingredients: (for 4 people)

  • 1/2 kilo of huesillos

  • 1 cup of sugar

  • 1 small piece of chancaca

  • 1/2 kilo of mote

  • 1 liter of water

Preparation:

Leave soaking the huesillos the night before, in a liter of water. Put them to cook with the chancaca, in the same water where they were soaked, after they come to the boil, let them boil for 45 minutes. Then add the sugar and boil for half an hour more. Remove and let cool.

In a separate pot, bring the mote to a boil, remove, strain, and let it cool. It is important how you serve the mote con huesillos. In order to get a good Chilean result, first put two spoonfuls of mote in the bottom of the glass, then two huesillos, then the juice. Serve well chilled with a spoon placed inside the glass and enjoy a delicacy for the hot days ahead.

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