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About the Ajiaco
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About the Ajiaco

When a tourist come to Bogotá, they ask on the streets by the national food. Among the wide range of products stands the “Ajiaco” a typical dish that has become an icon of the capital’s food restaurants. However, what many do not realize is that there is no single recipe. Neither a rule of how to serve.

The Bogotanians believe that this is the only dish, but no. Because the definition of Ajiaco is a soup of meat, chilli and tubers. So we see that there are “Ajiacos” that have become into “Sancocho” soup in other regions. Venezuela also has Ajiaco using beans, pumpkin, banana and cabbage. On the other hand, Cubans have within their dishes distinguished a type of chili sauce, pork, yams and cassava, and has had other variations.

The Ajiaco can be found in the different restaurants in downtown Bogota, tourist spot of the capital, specifically in restaurants around the Plaza de Bolivar, where they prepare for the most classic “Ajiaco Santafereño” served in a casserole. Prices can range from $10.000 COP (U$5) to $20.000 COP (U$10).

While in internationally renowned restaurants that are located in the G area of ​​Bogota,  we often find a “Ajiaco Santafereño) with presentations that can vary: some ceramic dishes and others in the traditional dish. The prices range from 20.000 COP (U$10) to 30.000 COP (U$15).

Remember that only with best travel agency: Bogotá Pass you can enjoy the different typical dishes and all marvels that Bogotá and surroundings have to offer.


 Ajiaco Santafereño or Bogota’s Soup Recipe

  • 3 chicken breast.
  • 1 1/2 litres of water
  • 1 litre of milk
  • 1 chicken stock cube.
  • 3 spring onions.
  • 2 bay leaves.
  • 3 tbp chopped fresh coriander
  • 1/2 tsp ground cumin
  • 500 gr of red potatoes peeled and cut into squares.
  • 10 small yellow potatoes peeled and cut into halves.
  • 4 corn in a cob without leaves and cut in halves
  • 1 cup of double cream
  • Few capers (optional).
  • Guascas leaves “Gallant soldiers leaves” or you can use1 tbsp of oregano.
  • Salt and pepper.


  1. In a large pot pour the water and milk and place de chicken an onions and set in medium heat.
  2. Add the chicken stock cube, bay leaves, cumin, salt a peppers.
  3. Add the corn on the cob, red potatoes and let cook until tender.
  4. Then add the yellow potatoes and let to cook until the soup gets thicker.
  5. Take the chicken apart and shred by hand into medium sized pieces.
  6. Added a bunch of guascas ( or it can be replaced by a teaspoon of oregano), and remove before serving.
  7. Remove the pot from the heat and serve it hot.


You can serve it with a slice of avocado and white rice in one extra plate.
Capers and double cream can be served in another extra plate too.


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