Typical Food

THE AJIACO

 
 

Ajiaco is the name given to typical soups in Latin America.

 Chile It is prepared with tenderloin or potato, potatoes,

 carrots, onion, egg, oregano and cumin. 

Colombia See Ajiaco Typical Bogotá soup based on chicken and potato varieties.

This dish is a typical food dish in Colombia, but more frequent in Bogota, it is said that there are different types of ajiaco since there is the santafereño among others.

The Creole ajiaco is prepared with beef, chicken, pork, beef and a ham or ham bone to which corn, squash, white taro, yellow taro, yam, green and ripe bananas, cassava and sweet potato are added. It is seasoned with chili, onion, garlic, cumin, salt and lemon. An oral tradition tells that this broth is made in Cuban neighborhoods on the night of June 24 to begin the festivities of San Juan. It is believed that the tradition was born in the plaza of "El Carmen", Camagüey, when the neighbors, mostly poor, did not have enough for a meal, they got together contributing what everyone could, possibly leftovers from the dinner the night before, hence the variety of ingredients.