The Colombian ajiaco is one of the most emblematic dishes of Colombian gastronomy. It is a thick and creamy soup that is characterized by its delicious flavor and its variety of ingredients. Ajiaco originated in the Andean region of Colombia and has become a very popular dish throughout the country.
The base of the Colombian ajiaco is a mixture of three types of potatoes: sabanera potato, criolla potato and pastusa potato. Each potato variety has a unique texture and flavor that contributes to the complexity of the dish. In addition to potatoes, the ajiaco also includes chicken, corn, guascas (a local herb), onion, garlic, cilantro, and heavy cream.
The preparation of the ajiaco is a slow process that requires time and patience to achieve the perfect flavor. First, the chicken is cooked in a large pot with onion, garlic, and salt. Then the potatoes and corn are added, and everything is cooked together until the potatoes are soft. Add the guascas and cook for a few more minutes.
Finally, the ajiaco is served on deep plates, and a spoonful of milk cream is added on top. It can be accompanied by avocado and white rice to complement the flavor.
The end result is a warm and comforting dish that is perfect for cold winter days. The ajiaco is a sample of the culinary richness of Colombia, and represents the diversity of ingredients and flavors that can be found throughout the country. It is a dish that is loved by Colombians and is a source of pride for their gastronomic culture.
Ajiaco is a soup that contains potatoes, arracacha, corn and shredded chicken. With a side of rice, 3 slices of ripe plantain, cream, capers and avocado.
El Ajiaco es una sopa que contiene papa criolla, papa sabanera, papa pastusa, arracacha, mazorca y pollo desmechado. Acompañado con una porción de arroz, 3 tajadas de plátano, crema de leche, alcaparras y aguacate.