Cooked hulled wheat (mote)

Whole wheat grains soaked in an alkaline solution and boiled until soft, with separate springy grains and a mild bready-starchy taste, in soups, stews and salads.

Cooked hulled wheat (mote) is whole wheat grains soaked in an alkaline solution (nixtamalisation) and boiled until soft, pale, swollen, with separate springy grains, a mild bready-starchy taste and a light chew. In Latin American cooking they are served with a sofrito and meat, in soups and stews, in the cold drink mote con huesillo (with dried peaches) and as a base for warm salads.

Recipes with this ingredient

Mote-con-huecillosLatin American cuisine | Bakery and desserts

Mote-con-huesillos is a traditional Latin American dessert that combines the sweetness of dried peaches, the depth of caramel, and the aroma of cinnamon. The dish originates from Chile, where it has become part of the national gastronomic heritage. Tender peaches soaked in syrup pair wonderfully with mote—cooked wheat grains that give the dessert a pleasant texture. The caramel base with orange zest and cinnamon fills the dish with warm, cozy notes. Mote-con-huesillos is served chilled and garnished with berries for a fresh and slightly tangy touch. It’s not just a treat—it’s a taste of childhood, warm family evenings and celebrations; a tradition that unites generations. This delightful dessert is perfect for summer days when you want to refresh yourself while enjoying its delicate and rich sweetness.

Salmon fried with seaweed, zucchini and wheat grainsLatin American cuisine | Main courses

This exquisite Latin American recipe combines a richness of flavors and textures, creating a harmonious dish with subtle sea notes. Salmon coated with a crispy layer of kochayuyo seaweed and aromatic sage retains its juiciness and tender texture, while the light spiciness of merkén adds distinctive depth to the flavor. A side of roasted zucchini with a creamy sauce made from mote wheat grains, tomatoes, and goat cheese brings a soft creaminess and pleasant graininess. This dish reflects the culinary heritage of the region where seafood is paired with local grains and vegetables, creating a warm, rich taste. Perfect for festive dinners and gourmets who appreciate unusual combinations and texture balance.

Salmon ceviche with quinoa and merken seasoningLatin American cuisine | Appetizers

Salmon ceviche with quinoa and merken spice is a delightful dish from Latin American cuisine that combines the freshness of fish, the spiciness of merken, and the tender texture of quinoa. This recipe is inspired by traditional South American ceviches but enriched with quinoa for added nutrition. The salmon is marinated in lemon juice with merken and olive oil, acquiring a tangy flavor. The quinoa and mote salad, complemented by tomatoes and cilantro, makes the dish harmonious and balanced. An exquisite presentation with lettuce leaves and lemon dressing highlights the freshness and brightness of the flavor, making it an ideal choice for both a light dinner and special occasions. This dish not only pleases the eye but also offers unforgettable gastronomic experiences.