Weekends can sometimes leave us exhausted, but in Peru, there are dishes that revitalize, like mote soup or patasca, known for its power to "raise the dead".
This nutritious soup is easily found throughout the country, and many prefer it as part of their breakfast to start the day energized. But where does this miraculous soup come from, and how is it prepared? Here's the story.
Where does it come from?
Mote Soup
Mote soup or patasca is a delicious and very popular broth that is commonly consumed to fight the cold. In addition to being delicious, it is very nutritious.
Patasca is a dish with pre-Hispanic roots. Back then, it was prepared with alpaca meat, guinea pig, poultry, and local herbs.
Jesuit Bernabé Cobo wrote in the 17th century about a stew called "motepatasca," made with corn cooked until it burst. By the late 18th century, Spanish writer and poet Esteban Terralla y Landa mentioned patasca as a common dish in Lima.
The main ingredient of patasca, called mote, is an excellent source of energy thanks to its complex carbohydrates and high fiber content, which improves digestion and provides a great feeling of satiety.
Peruvian Patasca
In the Andes, patasca is a popular, hearty, and nutritious soup, ideal for combating the cold. It is served hot, often as breakfast, and is known for its rich concentration of flavors from its various ingredients.
In Peru, the preparation includes tripe, beef, mote, and in some regions, the ram's head, giving it a unique flavor.
The name "patasca" refers to peeled and cracked corn or wheat, cooked for hours together with beef, lamb, tripe, veal feet, and Andean herbs. This soup reflects the rich culinary tradition of the region.
The traditional way to prepare it
Peruvian Patasca
The Peruvian Patasca, whose name derives from the Quechua "phatasqa," is a delicious traditional broth enjoyed in the highlands of the Peruvian Andes. This comforting soup is prepared with tripe and meat, creating a completely satisfying and delicious mixture.
To make a delicious mote soup, soak the corn the night before, wash it, and boil for two hours.
Then, add the meats, tripe, and sprigs of mint and oregano. Cook for another two hours, adding boiling water and salt to taste.
Next, add the split corn to thicken the broth slightly, adjust the seasoning, and serve immediately.
It is typically served with lamb meat, beef brisket, and tripe, sprinkled with herbs, rocoto, and lemon.
So, next time you feel exhausted, try a bowl of patasca. This ancestral soup will not only warm you but also fill you with energy and connect you to Peru's rich culinary traditions. Enjoy your meal!
