Earthy texture and noble satiety built around Andean mote corn and fresh tender fava beans. Serrano fresh cheese brings creaminess, while lime, red onion, and huacatay wake everything up with bright acidity. A powerful, honest bite full of mountain character.
Boil the water with part of the salt. Add the fava beans and cook for 5 to 6 minutes, until tender and green. Drain them and cool under water to stop the cooking.
Cut the serrano fresh cheese
Turn what you find into an experience you can actually bring to your kitchen.
Whisk the lime juice, white vinegar, olive oil, the remaining salt, and pepper for 30 seconds, until the dressing looks glossy. Finely chop the parsley and huacatay.
Toss the cooked mote corn with the fava beans, cheese, tomato, onion, rocoto, parsley, huacatay, and the dressing. Rest for 5 minutes before serving so the mote absorbs flavor without losing its bite.
