Colombia
Photo: Mauricio Giraldo, CC BY-SA 2.0, croppedAjiaco santafereño
/aˈxjako/ah-HYAH-koh
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- Taste
- Savory
- Made with
- ChickenPotatoCorn
History
Ajiaco santafereño is the chicken and potato soup of Bogotá, the old Santa Fe. It is cooked with three kinds of potato: small yellow criolla potatoes that melt and thicken the broth, and two firmer kinds; corn on the cob; and guascas, a wild herb that gives it its distinctive flavour. At the table, diners add cream, capers and avocado, with rice on the side. The Andean highlands are the homeland of the potato, and Muisca people cooked potato stews long before the Spanish arrived. In the cold of Bogotá, it is a Sunday family lunch.
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