Ajiaco

Ajiaco is Colombia's national dish, a flavorful chicken and potato soup with herbs and corn added. In the past, ajiaco was thought to be a poor man's dish because it required three different types of potatoes to be cooked together, which are plentiful and inexpensive in Colombia.

The waxy sabanera, the tiny papas criollas, and the soft pastusa are the best potato varieties to use. The final dish will have a thick and creamy texture thanks to these varieties. The potatoes, which are simmered in chicken or beef broth until they break down, provide a unique flavor combination.

Ajiaco is one of the most popular dishes among Colombians living in the mountainous areas surrounding Bogota, owing to the colder climate.

Ajiaco is a hearty stew made with corn, chicken, and three types of potatoes, one of which is the purple-skinned Andean potato found only in that part of the world.

In Ajiaco, the chicken is usually cut into large pieces that are still attached to the bone, and the corn is also served on the cob.

The locally grown herb guasca and Crema, a seasoned and slightly more fermented thinner form of what most people would call sour cream, give this stew its distinct flavor.