Ajiaco celebrates a key crop in the Andes Mountains region, where more than 4,000 potato varieties are grown.
There are three types in this soup.
The soup takes her back to her childhood in Bogota.
Photo: Greg DuPree
She remembers one Friday each month being “Ajiaco Day” at her all-girls school.
“It was the most special lunch and we all loved it.”
Add cold water to cover.
Bring to a simmer over high heat.
Using tongs, transfer the chicken to a plate and set aside to cool.
Discard the scallions and cilantro.
Meanwhile, bring a medium pot of water to a boil over high heat.
Add corn and return to a boil.
Cover, turn off heat and let stand for 10 minutes.
When the chicken is cool enough to handle, shred into large pieces.
Serve the soup topped with the chicken and corn, cream, capers and avocado.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
