Ajiaco Bogotano

About This Recipe

Ajiaco bogotano is the signature dish of Bogotá and the Colombian Andes, beloved for its extraordinary texture from three distinct potato varieties. The criolla potato dissolves completely into the broth, creating a naturally thick, creamy consistency. The guasca herb gives the soup its distinctive flavor — slightly bitter and earthy, unlike any other herb. Fresh corn acts as a natural centerpiece.

Ingredients

Serves 6

• 500 gcriolla potatoes (small yellow)(or Yukon Gold)
• 500 gpapa pastusa (waxy potato)(or red potatoes, cubed)
• 500 gpapa sabanera (starchy potato)(or russet, cubed)
• 600 gchicken thighs(bone-in)
• 3 earscorn(each cut into 3 pieces)
• 1 bunchguasca herb(dried, or substitute dried chamomile)
• 1 largeonion(quartered)
• 4 clovesgarlic
• 1.5 litreschicken stock
• 1 tspsalt
• 100 mlheavy cream(to serve)
• 3 tbspcapers(to serve)

Instructions

1. 1

   Cook the chicken

   Add chicken, stock, onion, and garlic to a large pot. Bring to a boil, skim foam, then simmer 25 minutes until chicken is cooked.

2. 2

   Shred chicken

   Remove chicken, cool slightly, and shred the meat. Discard bones.

3. 3

   Add potatoes

   Add all three types of potato to the broth. The criolla potatoes will dissolve and thicken the broth.

4. 4

   Add corn and guasca

   Add corn pieces and guasca herb. Simmer 25 minutes until waxy potatoes are tender and broth is thick.

5. 5

   Finish and serve

   Return shredded chicken to the pot. Serve in bowls with a drizzle of cream and capers on the side.

Variations

• •

  Use only russet potatoes if three varieties are unavailable

• •

  Add avocado slices as garnish

Storage

Keeps 3 days refrigerated. The soup thickens as it cools — add water or broth when reheating.

Frequently Asked Questions