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About the Ajiaco
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About the Ajiaco

When tourists come to Bogotá, they always ask for our typical food. Among the wide range of products the “Ajiaco” stands out as a typical dish that has become an icon of the capital’s cuisine. However, what many do not know is that it is not the only dish bearing that name.

The Ajiaco Santafereño (The Bogotanian one) is a soup which recipe includes chicken, corn on the cob, and three different types of potato which provide its creamy texture, and it is served with capers and milk cream on the side.

Venezuela also has an ajiaco Tachirense with lizard, chicken, peas, potatoes and spices.

Cuba has within their dishes distinguished a type of chili sauce, pork, yams and cassava, and has had other variations.

Chile. Chilean ajiaco can be prepared using grilled beef, potatos, carrots, onions, egg and spices such as oregano and cumin.

The Ajiaco Santafereño can be found in different restaurants in downtown Bogota, one of the touristic points of the capital, especially in restaurants close to the Plaza de Bolivar, where they prepare the classic version served in a ceramic casserole. Prices can range from $10.000 COP to $20.000 COP, while in internationally renowned restaurants like the ones located in the G zone of ​​Bogota, we often find it with different presentations. The prices range from 20.000 COP to 30.000 COP. So when you visit Bogotá don’t forget to try this and other delicacies that our beautiful city has for you and with the best travel agency: Bogotá pass you can enjoy our typical and all the wonders that Bogotá and its surroundings have to offer, so don’t wait anymore, and we will be your best company in your next adventure! 


 Ajiaco Santafereño

  • 3 chicken breasts.
  • 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 the 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.

Remember you can find these and many more options at


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