Colombian Ajiaco Santafereño

Ajiaco santafereño is one of Bogotá’s most iconic soups and one of the most traditional dishes in Colombian cuisine. It is made with chicken, three kinds of potatoes, corn, and guascas, the herb that gives it its unmistakable flavor.

This dish is closely connected to family meals in Bogotá. It is often served for special lunches, Sunday gatherings, and comforting homemade meals.

Colombian Ajiaco Santafereño

Preparación

25 mins

Cocción

1 hr 30 mins

Tiempo Total

1 hr 55 mins

 

Menu: Main Course

Cocina: Colombian

Calorías: 520 kcal

Chef: Recetas123

Ingredients

1 medium whole chicken, cut into pieces, or 1.2 kg chicken pieces
3 liters water
500 g Colombian yellow potatoes
500 g starchy white potatoes
500 g waxy white potatoes
3 ears of corn, cut into pieces
80 g fresh guascas or 20 g dried guascas
150 g scallions
3 garlic cloves
12 g salt
2 g black pepper
200 ml heavy cream
120 g capers
2 ripe avocados
300 g cooked white rice

Preparation

1. Make the broth, place the chicken in a large pot with the water, scallions, garlic, salt, and pepper. Cook over medium heat until the chicken is tender and the broth is flavorful.
2. Remove the chicken, take it out of the pot, let it cool slightly, and shred it into medium pieces. Keep the broth in the pot.
3. Add the potatoes, stir in the white potatoes and cook until they begin to break down and thicken the broth.
4. Add the corn, place the corn pieces in the pot and continue cooking until tender.
5. Add the yellow potatoes and guascas, cook until the yellow potatoes partly dissolve and the soup becomes thick and creamy.
6. Return the chicken, add the shredded chicken back to the pot, adjust the salt, and simmer briefly so the flavors come together.
7. Serve the ajiaco, ladle it into deep bowls and serve with cream, capers, avocado, and white rice.

Chef’s Tips

Use real guascas whenever possible, because this herb defines the flavor of Bogotá-style ajiaco.

Do not skip the three types of potatoes; each one gives the soup a different texture.

Cook over medium heat so the potatoes thicken the broth naturally without sticking.

Traditional Variations

Some Bogotá families serve the chicken as whole pieces instead of shredded.

The amount of guascas may vary depending on family taste, especially when using dried guascas.

Traditional Serving Style

Ajiaco is served hot in deep bowls, with cream and capers on the side. It is traditionally accompanied by white rice and avocado.

Recommended Sides

• White rice
• Avocado
• Heavy cream
• Capers
• Mild Colombian ají

Did You Know?

“Santafereño” refers to Santa Fe de Bogotá, the historic name of Colombia’s capital. That is why this soup is more than a dish: it is part of Bogotá’s culinary identity.