On a recent vacation, I had a waiter tell me about an exciting new dessert they had on the menu. He then tick off the ingredients to a perfectly ordinary key lime pie (I opted for the chocolate tamales instead).
It always strikes me how everyday comfort foods take on an exotic glow when they cross borders. I thought of this when I was looking for variations on mote con huesillos, a refreshing summer dessert beverage that’s sold all over Chile: from street carts, prepackaged and bottled in stores, or mixed up at home. Dried peaches (huesillos) are soaked overnight then poached in a light syrup with caramelized sugar. Once chilled, the meltingly sweet peaches are poured over tender wheat grain (mote de trigo) then scooped out a little at a time.
Stateside you may be as American as apple pie but in Chile you can be más chileno que el mote con huesillos. They couldn’t be more different, but whether it’s new or familiar, they’d both be welcome at a barbecue, whatever part of the world you’re in.