How to make Ajiaco Santafereño

Why cooks start here

Ajiaco Santafereño is cooked the way Bogotá home kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Ajiaco Santafereño hails from the bustling kitchens of Bogotá, where it is crafted with generous handfuls of salt and a touch of familial warmth. This variant of the beloved Colombian soup is the home cook's version, where tradition meets personal flair. Prepared with a medley of potatoes, its heart lies in the hands that judge the salt and the spirit of sharing that accompanies each serving. The resulting dish is a rich, creamy blend of tender chicken and vibrant potatoes, infused with the unique herbal hint of guascas. Each spoonful offers a comforting contrast of textures, from the soft corn kernels to the smooth swirl of heavy cream. Capers add a tangy finish, inviting taste buds to explore every layer of flavor.