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Ajiaco Santafereño

Ajiaco

Specialised

⚠ THE POTATO VARIETIES ARE THE DISH. Ajiaco santafereño needs THREE: the PAPA CRIOLLA, small and yellow, which dissolves and thickens the broth and colours it; the pastusa, which holds; and the sabanera. With chicken, ears of corn cut in rounds, and GUASCAS — Galinsoga parviflora, a weed that grows in the potato fields and without which it is not ajiaco. Served with cream, CAPERS and avocado on the side, added at the table. ⚠ "AJIACO" NAMES A DIFFERENT DISH IN CUBA and elsewhere in the Caribbean and Andes; those are separate entities and are not merged with this one. The word is from ají and is pre-Columbian; the chicken, cream and capers are not.

Atlas — where and when

Where in the world

Communities and languages

Languages: Spanish

What is recorded

  • Ajiaco santafereño is defined by the use of three specific potato varieties — criolla, pastusa and sabanera — and by guascas (Galinsoga parviflora), without which it is not the dish. Cuban and other Caribbean and Andean preparations called ajiaco are recorded as separate canonical entities sharing a name derived from ají. documented

Related foodways

This foodway relates to

  • related to Caribbean documented

    ⚠ Cuban and Caribbean ajiaco are different dishes sharing a name from ají. Kept as separate entities.

Recipes

No recipes are filed under this cuisine yet.