Ajiaco is a mash-up recipe made with a little bit of everything. This dish is really appealing because it’s served in traditional clay bowls. All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas.They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.. There was something different about this soup, so I asked if there was a secret ingredient. Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs and corn. Considered a poor man's dish in the past, Ajiaco must include three varieties of potatoes cooked together, abundant and inexpensive in Colombia. Ajiaco, ready to serve with white rice and fresh avocado Finally, once the potatoes and corn are cooked, you can pour some of the soup into bowls, add a healthy handful of the shredded chicken, and top it off with a drizzel of heavy cream. Traditionally, ajiaco is served with capers, cream, and avocado on the side. I’ve been actively searching for a good ajiaco … Eating Ajiaco is only half the fun. Cubans make a stew version of ajiaco that includes beef, pork, chicken, and vegetables, and in Peru, this dish is a side dish of potatoes, garlic, chilies, and herbs. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Ajiaco is a dish that is eaten in Southern American countries, specifically in Colombia, Peru, and Chile. I’ve cleverly used radishes, cauliflower and chicken thighs, then added some ham hocks for flavor! Additionally, ajiaco soup is really easy to make in any kitchen. It’s also a great experience to see how it’s made. It basically consists of a broth or soup with chicken and a bunch of different vegetables. This thick soup is made with potatoes, shredded chicken, sweet corn, green onion, cilantro, and the local mountain herb called guascas. Our 5-hour Food and Cooking Tour in Bogotá teaches you how to prepare Ajiaco, and it all starts with a trip to a traditional Colombian market to pick out the fresh ingredients. Indeed, there was one flourish: an herb called guascas that imparts a deep grassy flavor essential to an authentic bowl of Ajiaco. Like most comfort foods, its roots come from the country and poverty-stricken areas, traditionally made with an assortment of root vegetables and animal odds and ends. Some people like to eat it with additional sides like rice, plantain, yuca (cassava root), or even banana. Add the cumin, coriander and cook for 2 minutes. Saute onion, garlic for 5 minutes. 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