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Mote (food), the Glossary

Mote (from Quechua: mut'i, through Spanish mote) is the generic name for several varieties of boiled grains, consumed in many regions of South America.^[1]

24 relations: Arepa, Argentine Northwest, Calcium hydroxide, Cazuela, Cuenca, Ecuador, Cuyo (Argentina), Falcón, Fritada, Hominy, Hornado, Indigenous cuisine of the Americas, Mapuche, Mapuche language, Mote con huesillo, Mote pillo, Motemei, Nixtamalization, Patagonia, Quechuan languages, Soup, Vicia faba, Viscacha, Wheat berry, Yepes's mulita.
Bolivian cuisine
Ecuadorian cuisine

Arepa

Arepa is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Mote (food) and Arepa are Bolivian cuisine, Colombian cuisine, maize dishes and Venezuelan cuisine.

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Argentine Northwest

The Argentine Northwest (Noroeste Argentino) is a geographic and historical region of Argentina composed of the provinces of Catamarca, Jujuy, La Rioja, Salta, Santiago del Estero and Tucumán.

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Calcium hydroxide

Calcium hydroxide (traditionally called slaked lime) is an inorganic compound with the chemical formula Ca(OH)2.

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Cazuela

Cazuela is the common name given to a variety of dishes, especially from South America. Mote (food) and Cazuela are Peruvian cuisine.

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Cuenca, Ecuador

Cuenca, officially Santa Ana de los Ríos de Cuenca, is an Ecuadorian city, head of the canton of the same name and capital of the province of Azuay, as well as its largest and most populated city.

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Cuyo (Argentina)

Cuyo is the wine-producing, mountainous region of central-west Argentina.

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Falcón

Falcón State (Estado Falcón) is one of the 23 states of Venezuela.

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Fritada

Fritada is a typical dish in Ecuadorian cuisine. Mote (food) and Fritada are Ecuadorian cuisine.

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Hominy

Hominy is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization (nextamalli is the Nahuatl word for "hominy"). Mote (food) and Hominy are Native American cuisine.

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Hornado

Hornado is roast pig, cooked whole, in Ecuadorian cuisine. Mote (food) and Hornado are Ecuadorian cuisine.

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Indigenous cuisine of the Americas

Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Mote (food) and Indigenous cuisine of the Americas are Native American cuisine.

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Mapuche

The Mapuche are a group of indigenous inhabitants of south-central Chile and southwestern Argentina, including parts of Patagonia.

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Mapuche language

Mapuche (from mapu 'land' and che 'people', meaning 'the people of the land') or Mapudungun (from mapu 'land' and dungun 'speak, speech', meaning 'the speech of the land'; also spelled Mapuzugun and Mapudungu) is an Araucanian language related to Huilliche spoken in south-central Chile and west-central Argentina by the Mapuche people.

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Mote con huesillo

Mote con huesillo is a traditional Chilean summer-time drink often sold in street stands or vendor carts.

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Mote pillo

Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador. Mote (food) and Mote pillo are Ecuadorian cuisine.

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Motemei

Motemei (from Spanish, moteméi) is a South American food made from shelled, cooked and peeled maize that is prepared as a dessert, stew or refreshment. Mote (food) and Motemei are maize dishes.

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Nixtamalization

Nixtamalization is a process for the preparation of maize, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), washed, and then hulled.

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Patagonia

Patagonia is a geographical region that encompasses the southern end of South America, governed by Argentina and Chile.

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Quechuan languages

Quechua, also called Runasimi ('people's language') in Southern Quechua, is an indigenous language family that originated in central Peru and thereafter spread to other countries of the Andes.

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Soup

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water.

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