Ajiaco

Ajiaco de Bogotá or ajiaco Santafereño is a Colombian creamy chicken soup with different varieties of potatoes and corn on the cob that is usually garnished with cream and capers. The ground spice for the ajiaco is Guasca, the " Small- galinsoga " or " French herb". The name of the court derives from the Colombian capital Bogotá and its old name of Santa Fé de Bogotá from.

The typical ajiaco is prepared from three potato varieties. The kleinknollige papa criolla disintegrate during cooking and gives the dish its yellow color. The other two varieties of potatoes can vary, but in most recipes, the varieties Papa pastusa and dad are sabanera called. Usually the dish is served with a serving of rice and a piece of avocado.

• Soup
• Culture ( Colombia)
• American Kitchen