Ajiaco is the soup of the capital of Colombia, Bogotá. It is a very popular dish, mostly eaten as lunch. All Colombians know it, but it originated in Bogotá and is served here the most.
Ajiaco is made with three types of potatoes: papa criolla (a small round potato that stays firm in the soup) and then two potato varieties that dissolve in the soup. The spice that is used in ajiaco is called guascas, it is a herb from the plant Galinsoga parviflora. The other ingredients of ajiaco are chicken, onion, tomato, coriander and big pieces of corn cobs. Ajiaco soup is served with rice and avocado. Next to the soup you will get a cup of heavy cream and capers (“alcaparras”). You can add the cream and the capers to your soup and eat it without mixing it through completely.