Ajiaco is from the state of Cundinamarca (Bogota), Colombia. After preparing the traditional recipe with the guidance of my in-laws, there are a few touches that this recipe lacks. Fist, you should use papa criolla (small yellow potatoes). And a combination of another potato (regular baking potatoes). Second, the corn should be corn on the cob and not loose pieces of corn. Each bowl should be served with a small cob in the bottom. Third, the avocado is not added to the broth, but served on the side. Fourth, you should also use the herb called guascas. These maybe hard to find, but try looking at an ethnic foods store. I had to bring mine back from Colombia with me. Fifth, sour cream is not a traditional topping. Capers and creama are. Usually you can find the creama by the Mexican cheeses in the US. It might be called creama Mexicana. Those should be all the alterations you will need to have an authentic Colombian Ajiaco. This recipe is a good base, but it would need these alterations to be authentic.
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Ajiaco is from the state of Cundinamarca (Bogota), Colombia. After preparing the traditional...