ColombianLunch

Recipe Story

origins & traditions

Mote de Queso is a beloved traditional soup from Colombia's Caribbean coast, particularly popular in the regions of Córdoba and Sucre. This rustic yet elegant dish combines chunks of coastal white cheese with starchy yams cooked in a flavorful broth seasoned with onions, garlic, and aromatic herbs. As the soup simmers, the cheese softens and creates creamy pockets throughout the dish while the yams break down slightly, thickening the broth naturally. The interplay between the salty cheese and sweet yams, enhanced by the savory base, creates a uniquely satisfying comfort food that represents the resourcefulness and culinary creativity of coastal Colombian cooking. Traditionally served with white rice on the side and fresh lime wedges, this one-pot meal embodies the warmth of Colombian home cooking and is perfect for feeding family and friends.

Instructions

step by step

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Peel and cut the yams into 2-inch chunks. Dice the onions and mince the garlic cloves.
In a large stockpot, heat olive oil over medium heat. Add the diced onions and sauté for 5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Pour in 8 cups of water and add the bay leaves, salt, black pepper, and cumin. Bring to a boil.
Add the yam chunks to the boiling broth. Reduce heat to medium-low and simmer uncovered for 25 minutes, stirring occasionally, until the yams are tender but not completely falling apart.
Cut the cheese into 1-inch cubes. Add the cheese cubes to the pot and stir gently.
Continue simmering for 10-15 minutes, stirring occasionally, until the cheese has softened and begun to melt into the broth.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove bay leaves before serving.
Ladle the soup into bowls, ensuring each serving has plenty of yams and cheese. Garnish with chopped cilantro and serve with lime wedges and white rice on the side.

Mote de Queso

4.4 (32)

A hearty coastal Colombian soup featuring creamy white cheese melting into tender yams in a rich seasoned broth, this comforting dish hails from the Caribbean coast and delivers bold flavors perfect for any meal.

medium

1h 5m

6 servings

Ingredients

0 of 12 checked

Main Ingredients

3 pieces Sweet Potatoes, peeled and cut into 2-inch chunks
1 1/2 cups Cheese Mozzarella, cut into 1-inch cubes

Aromatics

2 pieces Onions, diced
4 cloves Garlic, minced

Seasonings

2 pieces Bay Leaves, whole
1 teaspoons Cumin, ground
2 teaspoons Salt, to taste
1 teaspoons Black Pepper, freshly ground

Cooking Base

2 tablespoons Olive Oil, for sautéing

Garnish

3 tablespoons Cilantro, chopped for garnish (optional)
2 pieces Lime, cut into wedges (optional)

Accompaniment

3 cups Rice White, cooked for serving (optional)

Chef Tips

expert advice

•The cheese should not completely melt but rather become creamy and soft.

•If the soup becomes too thick, add more water as needed.

•For a richer broth, you can add a tablespoon of tomato paste when sautéing the onions.

•The soup tastes even better the next day as the flavors meld together.

•To make it heartier, some cooks add shredded chicken or pork.

Variations & Substitutions

make it your own

•For the most authentic flavor, use queso costeño if available, or substitute with a firm white cheese like queso fresco or halloumi that holds its shape while softening.

•Some regional variations include adding diced tomatoes or bell peppers for extra flavor.

Serving & Pairings

what goes well

•Always serve with fresh lime - the acidity brightens the rich, creamy flavors beautifully.

Storage & Reheating

keeping it fresh

Storage

Store leftover Mote de Queso in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, which is normal. Keep the rice separate if storing for best texture. The cheese may firm up when cold but will soften again when reheated.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much. Heat until warmed through, about 8-10 minutes. Avoid boiling as this can make the cheese rubbery. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each interval, until hot.