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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.
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 ...
Mondongo is a very filling traditional Colombian soup, containing a bit of almost everything. The base is made of diced tripe, to which are added several vegetables such as peas, carrots, onions, potatoes, and tomatoes, along with garlic, cilantro, and chicken, beef, and/or pork. [13] Mute is a soup from Boyacá, Norte de Santander and ...
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Return the shredded chicken to the pot and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro. Make Ahead: The cooked brown rice and the soup without the garnishes can be refrigerated separately overnight.
In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavoured with a locally grown herb called "guasca". Traditionally, cream and capers are added just before eating. Both soups are served with white rice, salads with a hint of lemon, avocado, or plantain chips, sweet or salty.
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