Ajiaco, a chicken & potato stew, is one of our favorite traditional Colombian dishes. Officially called Ajiaco Santafereño, named in honor of Santa Fé de Bogotá, the old name of the capital city, you can find this dish in just about any restaurant in town, as well as throughout the country. It’s also the traditional dish served at family dinners on Sundays. I don’t think there is a dish more representative of Colombia.
Tatiana, the lady in the know at our hostal, sent us to a small little hole in the wall restaurant today called “El Mejor Ajiaco en el Mundo”, and they weren’t kidding about that. We’ve eaten ajiaco just about everywhere we’ve been in Colombia, and today’s was by far the best.
Ajiaco is a thick stew, made with three kinds of native potatoes, whole corn on the cob (a bigger version called Cusco), chicken, cream or evaporated milk, a local herb called guascas, and capers to cut the richness. Avocados and rice are served on the side (as is the chicken, quite often) so you can add and customize the soup to fit your personal taste.
Here is what came to our table today, served in the traditional black clay soup dish, nestled in either a basket or wooden base:
Along with rice & avocado on the side. Avocados here are of the Fuerte variety, which is larger and juicier than the Haas ones we get at home.
So super yummy, and a meal all in one. VERY filling.
Another favorite thing about eating in local cafes here is the local musicians who come in and play a few songs for money.
Today’s musician was a flute player, who serenaded us with Chiquitita by Abba.
And a good time was had by all.
Wanna make some Ajiaco at home? Here is a good, authentic recipe.