Ajiaco is a Colombian soup made with potatoes, chicken, local herbs, and corn. The most common type is ajiaco bogotan, which includes guascas. The soup is cooked with whole chicken and hard corn seeds, and can be seasoned with spices and herbs. It can be served with rice or avocado slices and is a popular dish in Latin American cuisine.
Ajiaco is a type of Colombian soup that prominently features various types of potatoes, as well as a variety of other ingredients. Some of the other main ingredients in this dish include chicken, local herbs, and local varieties of corn. There are other types of ajiaco that are widely cooked in other Latin American food societies, but according to many cooks familiar with world cuisine, the Colombian type predominates.
As a general soup, this dish comes in several varieties. Among the most popular, ajiaco bogotan is commonly recognized by expert chefs as the most common. This type of soup is also called ajiaco santafereno. It includes the above ingredients, along with a local herb called guascas.
In bogotan and some similar versions of this dish, cooks boil whole chicken in broth, along with potatoes, corn, and other ingredients. During the cooking process, the cook often pulls the whole pieces of chicken out of the soup, then removes the skin, bones, and other undesirable parts. The cook can then cut these pieces into smaller pieces and place them back in the pot to continue cooking.
A cooking note for ajiaco pertains to the types of corn that can be used. Some varieties of sweet corn are tender and don’t require much cooking. The harder seeds that are traditionally used in this dish may require a longer cooking time and should be cooked for the full duration of the boil. Cutting the grains off the ear ahead of time can help with this process.
Some cooks complement the flavors of this dish by adding spices and herbs. Salt and pepper can be added, and a cook can also add dried pepper flakes or other powdered spices. Some green herbs such as bay leaves and cilantro may also be added, although many cooks like to offer a mix of cilantro and onion on the side. Other side dishes for ajiaco include rice or avocado slices.
This ethnic food is a familiar comfort in its area of origin, but in contemporary cuisine, cooks might adopt it as part of an international or cosmopolitan menu meant to showcase the tastes of the region. Ajiaco could also be used in “fusion” cuisine that combines traditional flavors with new and innovative presentations. Look for this dish in restaurants featuring elements of Latin American cuisine around the world.
Protect your devices with Threat Protection by NordVPN
