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Ajiaco (Spanish pronunciation:) is a soup common to Colombia, Cuba, [1] and Peru. [2] Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas.
Along with Ajiaco, the bandeja paisa is considered one of the national dishes. Cuchuco, a thick soup made of wheat, fava beans, potatoes, ribs, and peas, is from Boyacá. Also barley or corn soup. Cuy asado, broiled guinea pig, accompanied by potatoes and popcorn. It is the traditional dish in Nariño.
Typical dishes of Bogotá include the ajiaco, [132] a soup prepared with chicken, a variety of potatoes, corn on the cob, and guascas (an herb), usually served with sour cream and capers, and accompanied by avocado and rice. Tamales is a very traditional Bogotá dish.
Colombian restaurants and bakeries are important institutions for the Colombian diaspora. These eateries have popularized formerly regional dishes like the well-portioned Bandeja paisa, Ajiaco among Colombians from all parts of the country.
Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup. [2]Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants.
Moros y Cristianos means 'Moors and Christians'. Moros refers to the black beans, and Cristianos to the white rice.The name of the dish is a reference to the Arab Muslim governance of the Iberian Peninsula from the early 8th century through the Reconquista (15th century).
The climate of Santa Fe de Antioquia is tropical and humid, typical of Colombia's Cauca River valley, due to its low altitude and its geographical location near the equator.
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