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Ajiaco Santafereño.🥣
Ajiaco Santafereño 🥣 It is defined as an aboriginal dish, it has as its base the cob, the three potatoes and the guasca, all kitchen elements typical of the Andean region and specifically of the department of Cundinamarca. The ajiaco has always had several ways to prepare in the year of 1923 it is spoken of the preparation of the ajiaco with chili and drowned, in 1937 as a potato soup with some meat, in 1950 it was prepared with peas, pork or with chicken. The recipe that we know today for ajiaco appears in the book of La Minuta del Buen Comer by Fenita de Hollman where it is prepared as follows: Four liters of good broth are made in which the chicken is cooked, when the broth is boiling, it is They put four pounds of paramuna potato cut into thick slices (without washing them) and two pounds of creole potato, let it boil ...
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