I totally agree with the previous reviewer. All the ingredients that she is mentioning are a must in an Ajiaco. For Crema you can also use thick cream and the capers are optional, always served on a side for those that do not like them. You do not need to mash the potatoes since this soup needs to simmer for a long time to let some of the potatoes to melt and there is need for 3 kinds of potatoes: Yellow, Red and Criolla, this last one and guascas can be found at latin stores (frozen criolla potatoes and dried guascas)

Reviewed On: Jun. 17, 2009

This was the firts time I ever tried making Cheesecake, I knew it was an art to make it and I followed some of the tips provided by other reviewers, although mine cracked a little bit(because I forgot not to beat after you add the eggss)it was a hit, I made it for a reunion were 25 friends of my friends were and I was invited to meet them. I had no left overs and they were all asking me for the recipe. I am sure I'll make this again and I'll try to remember not to beat when adding the eggs.

Reviewed On: Jan. 25, 2009

Really, really good...Next time I will do as some of the reviewers that mentioned to bake the chicken on a cooling rack to increase crispyness... loved it

Reviewed On: Mar. 10, 2008