Weekends sometimes leave us exhausted, but in Peru, there are dishes that revitalize, such as mote soup or patasca, known for its 'lifesaver' power.
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?
Sopa de mote
El caldo o sopa de mote peruano (también conocido como patasca en algunas regiones), es una sopa tradicional del mundo andino. Preparado con mote, carne y un caldo lleno de sabor, es un plato nutritivo y reconfortante, perfecto para los días fríos.
Patasca is a dish with pre-Hispanic roots. In those times, it was prepared with alpaca meat, guinea pig, poultry, and local herbs.
The Jesuit Bernabé Cobo, in the 17th century, wrote about a stew called "motepatasca," made with corn cooked until it burst. At the end of the 18th century, Spanish writer and poet Esteban Terralla y Landa mentioned patasca as a common stew in Lima.
The main ingredient of patasca, the mote, is an excellent energy source thanks to its complex carbohydrates and high fiber content, which improves digestion and provides a feeling of fullness.
The Peruvian Patasca
In the Andes, patasca is a popular, hearty, and nutritious soup, perfect for fighting the cold. It is served hot, often as breakfast, and is known for its rich concentration of flavors, derived from the diverse ingredients used.
In Peru, patasca is prepared with beef tripe, beef, mote, and in some regions, the head of a ram, which gives it a unique flavor.
The name patasca refers to peeled and popped corn or wheat, cooked for hours together with beef, ram, tripe, veal feet, and Andean herbs. This soup reflects the rich culinary tradition of the region.
The traditional way to prepare it
Patasca peruana
La patasca peruana, cuyo nombre proviene del quechua "phatasqa", es un delicioso caldo tradicional que se disfruta en las zonas altas de los Andes del Perú. Esta reconfortante sopa se prepara con mondongo y carne, creando una mezcla totalmente reconfortante y deliciosa.
To make a delicious mote soup, soak the corn the night before, wash it, and boil it for two hours.
Next, add the meats, tripe, and sprigs of mint and oregano. Cook for another two hours, adding boiling water and salt to taste.
Then, add sliced bone marrow to thicken the broth slightly, adjust the seasoning, and serve immediately.
It’s typically served with lamb meat, beef brisket, and tripe, sprinkled with herbs, rocoto peppers, 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 with Peru's rich culinary traditions. Enjoy your meal!
