Colombian Ajiaco
A thick, comforting chicken and potato soup made with three varieties of potatoes, flavored with guasca herbs, and served with corn, heavy cream, and capers.
80 min
Medium
Colombiana
4 servings
The story behind
Ajiaco is the signature dish of Bogotá, a culinary gem that uses different potato varieties to achieve a unique creamy texture. The secret to its authentic flavor lies in 'guasca,' an herb that provides its characteristic aroma. Presented in a white bowl on an artisanal basket base, accompanied by rice and avocado, it reflects a clean, professional, and traditional aesthetic.
Instructions
-
1Cook the chicken with corn and the firmer potato varieties in plenty of water.
-
2Add the 'papa criolla' so it breaks down and thickens the broth naturally.
-
3Once the chicken is tender, remove, shred, and return it to the pot.
-
4Incorporate the guascas at the end of the cooking process to preserve their aroma.
-
5Serve hot with heavy cream, capers, rice, and avocado on the side for a professional finish.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account