You know that old expression, “That’s as American as apple pie”? Well it turns out that Chileans have their own version of this phrase: “Eso es más chileno que mote con huesillos!” or “That’s more Chilean than mote con huesillos!”
Since the National Holliday was this week, mote con huesillos have been everywhere! So of course, being the curious tourist that I am, I had to try one.
Personally, it was a little sweet for me (I’m a unsweated tea and black coffee kinda girl) and when I looked up the recipe later I saw why.
- 8 ounces dried peach halves
- 5 cups of water
- 1/4 cup of sugar
- Whole cinnamon stick
- Lemon or orange peel
- 1 cup pearled barley or wheat berries, cooked
Cook sugar in a large pot over medium heat, moving pan frequently but not stirring until the sugar melts and takes on a light amber hue.
Add 2 to 3 tablespoons of cooked barley or wheat berries to the bottom of a tall glass. Add 2 to 3 peach halves and top off with juice. Stir in additional sugar or honey to taste. Serve with a spoon to break up the peaches and scoop out the grains.