Colombian Ajiaco
Colombian ajiaco: Bogotá's three-potato soup with guascas. Learn why each potato has a job and what makes that Andean herb essential.
80 min
Medium
Colombiana
4 servings
The story behind
Three different potatoes in one pot isn't a whim, it's the backbone of Bogotá's ajiaco. This signature dish of the Cundinamarca highlands and the capital traces its roots to the Indigenous Muisca kitchens of the Andes, where the potato was both sacred and everyday fare. Each variety plays a role: papa criolla, small and yellow, dissolves entirely and thickens the broth, lending color and a creamy body; the pastusa and sabanera hold up better to long cooking and contribute firm chunks. The ingredient that makes ajiaco unmistakable is guascas, an Andean herb with a distinctive aroma added near the end so it won't lose its fragrance to over-boiling; without it, it simply isn't ajiaco. The chicken is poached and shredded, and tender corn cobs cook whole in the broth. It arrives steaming and is finished at the table with cream, capers, and avocado, each diner stirring in their own. A Sunday-lunch and celebration dish, it's a soup so complete it stands entirely on its own.
Instructions
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1Cook the chicken with corn and the firmer potato varieties in plenty of water.
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2Add the 'papa criolla' so it breaks down and thickens the broth naturally.
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3Once the chicken is tender, remove, shred, and return it to the pot.
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4Incorporate the guascas at the end of the cooking process to preserve their aroma.
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5Serve hot with heavy cream, capers, rice, and avocado on the side for a professional finish.
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