Ajiaco

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.

It is best to use the local varieties of potatoes: the waxy sabanera, the tiny papas criollas and the soft pastusa. These varieties provide a thick and creamy texture of the final dish. Simmered in chicken or beef broth until they break down, the potatoes also provide a unique combination of flavors.

The soup is seasoned with a Colombian herb called guascas that provides an intense, grassy flavor that is of key importance for an authentic ajiaco. There is also a vegetarian version where the shredded chicken meat is omitted, and when ajiaco is done, it is often served with avocado slices, capers, rice, heavy cream, corn, and black pepper.

Traditionally, the soup is served in a rounded bowl with a rounded bottom that is placed in a basket in order to ensure stability. Some versions of ajiaco have corn on the cob dipped into the soup as a garnish. Cooked until thick and fragrant, it's best to try this creamy soup in Bogota, where it's especially popular.