A creamy, golden Bogota soup layered with three types of potatoes, tender shredded chicken, corn on the cob, and the unique herb guascas, served with capers, cream, and avocado.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: capers, cream drizzle, avocado slices
Accompaniments: white rice, arepa
Instructions
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1
Bring broth to a boil with chicken, scallions, and garlic. Simmer 30 min, skim foam.
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2
Remove chicken, shred meat, discard bones. Return meat to pot.
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3
Add all three potato varieties and corn. Simmer 40 min until criolla potatoes dissolve and thicken the broth.
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4
Stir in guascas, cook 5 min more. Season with salt and pepper.
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5
Serve in deep bowls with corn, topped with capers, a drizzle of cream, and avocado slices.
Did You Know?
Ajiaco is so beloved in Bogota that August 15 is unofficial Ajiaco Day, when restaurants compete for the city's best bowl.
Chef's Notes
Equipment Tips
- large stockpot
- ladle
- cutting board
Garnishing
capers, cream drizzle, avocado slices
Accompaniments
white rice, arepa
The Story Behind Ajiaco Bogotano
Ajiaco predates Spanish colonization, rooted in Muisca indigenous cooking traditions of the Andean highlands. The three-potato technique creates a naturally creamy broth without flour or roux. Guascas, a wild herb once considered a weed, became the dish's signature flavor. It remains Bogota's defining comfort food.
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