“Mote-pata.” This flavorful dish, like few others, embodies the ancestral culinary tradition of Cuenca, the Athens of Ecuador.
Contrary to popular belief, “mote-pata” does not include any animal feet in its preparation. In fact, the name originates from the word “patazhca,” a Kichwa-Cañari hybrid meaning “well-cooked corn.” This exquisite soup actually contains peeled corn, pork loin, chorizo, squash seeds, milk, bacon, onion, cumin, pepper, garlic, and salt.
It is a dish with ancestral origins in the rural areas of the southern Ecuadorian highlands. Peeled corn has always been a staple food in the diet of the farmers, who use it in many ways. During important celebrations like Carnival.
At La Yunta Restaurant we celebrate our traditions and roots we serve Motepata over Carnaval, come to try it and enjoy it
Be part of our traditions.
We open during Carnaval from 9 AM to 6 PM
Yanuncay tranvia stop
Sole
layuntatiendaycocina@gmail.com 098 945 6551
Address: Ave 1 de Mayo y Americas, Cuenca, Azuay, Ecuador
