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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 ...
Ajiaco: Colombia: Chunky In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas. [2] In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as ...
Galinsoga parviflora [4] is a species of herbaceous plant in the daisy family Asteraceae.It has several common names including guasca (Colombia), pacpa yuyo, paco yuyo, and waskha (Peru), burrionera (Ecuador), albahaca silvestre and saetilla (Argentina), mielcilla (Costa Rica), piojito (Oaxaca, Mexico), galinsoga (New Zealand), gallant soldier, [5] [6] quickweed, [6] and potato weed (United ...
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.
Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia. Bandeja paisa, with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda ...
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).
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
With the arrival of the Spanish conquerors led by Pedro de Valdivia in 1540 came some of the products that would become staples of Chilean cuisine—wheat, pigs, sheep, cattle, chickens and wine—while the native peoples contributed potatoes, maize, beans, and seafood.