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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":428,"serveWith":434,"variations":436,"ingredients":446,"instructions":506,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":556,"diet":559,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":546,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"Guascas is a dried herb from the plant Galinsoga parviflora, common as a weed across the Andes and much of the temperate world. It tastes grassy and slightly bitter with an artichoke note, and it is the flavor that identifies ajiaco. Colombian and Latin American grocers sell it dried in small packets, and it is widely available online; it keeps about a year in a sealed jar.","What is guascas and where can I buy it?",{"answer":398,"question":399},"The thickening comes entirely from potatoes breaking down, so it usually means the wrong varieties or too much liquid. Use a genuinely floury potato sliced thin plus small yellow potatoes that disintegrate, keep the pot at a simmer for long enough that they fall apart, and start with less water than you think — the soup should look almost too thick before the garnishes go on.","Why is my ajiaco watery instead of thick?",{"answer":401,"question":402},"No. Both are added by each person at the table. Capers simmered in the soup make the whole pot aggressively salty and sour, and cream held at a boil can separate into grains. Set them out in small bowls with the avocado and let everyone season their own portion.","Should the cream and capers go into the pot?",{"answer":404,"question":405},"Only by name. Cuban ajiaco is a heavy stew of tropical root vegetables with several cuts of meat, and Peruvian ajiaco de papas is a potato dish built on chile paste. The Bogotá soup shares neither ingredients nor method with either, which is why Colombians always specify santafereño.","Is Colombian ajiaco related to Cuban or Peruvian ajiaco?",{"answer":407,"question":408},"Yes, and many cooks prefer to. The flavor settles overnight and the potatoes finish breaking down. It will set almost solid in the fridge, so reheat gently with extra stock or water until it pours from the ladle again, then check the salt — it usually needs more the second day.","Can I make ajiaco a day ahead for guests?",[410,411,412,413,414],"Slice the floury potatoes thin, no more than 3 mm — thin slices break down into the broth, thick ones sit there in lumps.","Frozen papa criolla, sold in Latin American shops, works perfectly here and needs no thawing. It is often easier to find than the fresh potato.","Add guascas in the last 15 minutes. Boiled for an hour the herb turns dull and slightly medicinal.","Keep the pot at a lazy simmer once the potatoes go in; a hard boil breaks the corn cobs apart and clouds the soup with starch.","If the broth is still thin at the end, mash a ladle of potato against the side of the pot and stir it back in rather than reaching for flour.","🥣","Ajiaco santafereño is a thick, pale chicken soup thickened by potatoes rather than by anything added. Three varieties go in and each does a separate job — small yellow papa criolla dissolves completely and turns the broth opaque, a floury variety half-collapses into it, and a waxy one survives in recognisable chunks. Shredded chicken, half cobs of corn and a handful of guascas, a wild herb with a faintly artichoke-like bitterness, finish the pot. What arrives at the table is deliberately unfinished: each person stirs in heavy cream, spoons over salted capers and eats it with avocado and white rice, so the same pot tastes different in every bowl. It is cold-weather food from a city sitting at 2,600 metres, and it eats like a full lunch rather than a first course.","Santafé de Bogotá is the old colonial name of the capital, and the qualifier matters because ajiaco means different things across Latin America. Cuban ajiaco is a heavy stew of root vegetables and several meats; Peruvian ajiaco de papas is a chile-based potato dish. The Bogotá version shares only the name. Its foundations are Andean: the potato was domesticated in this part of the world, and Colombia still grows dozens of varieties that never reach export markets, papa criolla among them — a small, intensely yellow potato that falls apart on purpose.\n\nGuascas is the ingredient that makes the soup itself rather than a chicken and potato soup. The plant, Galinsoga parviflora, grows as a weed across the highlands and much of the world; Colombians dry it and sell it in packets, while gardeners elsewhere pull it up without knowing what they have. Its flavor is grassy and slightly bitter with an artichoke edge, and nothing else reproduces it. Cooks who live far from a Colombian grocer usually make the soup anyway and accept that it is a cousin rather than the real thing — an honest compromise, and better than an invented substitute.\n\nThe serving ritual is fixed and worth keeping. Cream and capers go on at the table, never into the pot: capers stirred in early turn the whole soup salty and sour, and cream boiled in the broth can split. Corn is served as half cobs sitting in the bowl, picked up and eaten with the hands mid-soup, which is messy and universally accepted. Bogotá restaurants serve ajiaco year-round to locals and to every visitor who has been told to try it, and it is one of the few Colombian dishes that people from other regions concede the capital does better than anyone.","Ajiaco thickens dramatically as it sits and keeps 3 days refrigerated — loosen it with hot water or stock when reheating, over gentle heat so the potato does not catch on the base. Freeze only the potato-and-chicken soup itself, never with cream stirred in, and expect the texture to soften further after thawing. Store the capers, cream and avocado separately and add them freshly to each bowl, exactly as you would on the first day.",[420,421,422,423],"Three potatoes at three cut sizes, added at three moments — the whole texture of the soup depends on this and most recipes skip it.","The chicken is poached in the same pot that becomes the broth, so nothing is wasted and the stock tastes of the bird.","Straight about guascas: what it does, where to find it, and what the soup honestly becomes without it.","Garnishes stay off the heat, which keeps the cream from splitting and the capers from taking over the pot.",[425,426,427],"Large stockpot","Sharp knife or mandoline for thin potato slices","Slotted spoon",{"fat":429,"carbs":430,"fiber":431,"protein":432,"calories":433,"estimated":8},17,47,7,33,470,[435],"White rice on the side, sliced avocado, and a jug of aguapanela or fresh lulo juice.",[437,440,443],{"name":438,"description":439},"Ajiaco with chicken breast on the bone","Using bone-in breast rather than thigh gives a paler, cleaner broth and firmer shredded meat — the more common restaurant choice in Bogotá.",{"name":441,"description":442},"Vegetarian ajiaco","Skip the chicken and build the soup on a strong vegetable stock with extra corn. The potatoes and guascas carry it, though it loses the body the bird provides.",{"name":444,"description":445},"Ajiaco with mazorca desgranada","Some households cut the kernels off the cob before serving so nobody has to wrestle with corn in a bowl of soup. Purists consider this a loss.",[447,453,458,462,467,471,476,479,482,485,488,492,498,502],{"qty":448,"ref":449,"name":450,"unit":451,"group":452},800,"chicken","bone-in chicken thighs or breasts, skin removed","g","For the broth",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},3,"scallions","long scallions, halved","piece",{"qty":454,"ref":459,"name":460,"unit":461,"group":452},"garlic","garlic, lightly crushed","clove",{"qty":463,"ref":464,"name":465,"unit":466,"group":452},1,"cilantro","cilantro, stalks for the broth and leaves for serving","cup",{"qty":468,"name":469,"unit":470,"group":452,"noScale":8},2.5,"water","l",{"qty":472,"ref":473,"name":474,"unit":451,"group":475},500,"potato","floury potatoes (pastusa, Maris Piper or russet), peeled and sliced 3 mm thick","For the soup",{"qty":472,"name":477,"note":478,"unit":451,"group":475},"papa criolla, or small yellow potatoes, quartered","frozen papa criolla works and goes in straight from the freezer",{"qty":480,"name":481,"unit":451,"group":475},400,"waxy potatoes, peeled and cut into 3 cm chunks",{"qty":454,"ref":483,"name":484,"unit":457,"group":475},"corn","corn cobs, each cut into halves",{"qty":454,"name":486,"unit":487,"group":475},"dried guascas","tbsp",{"qty":489,"name":490,"unit":491,"group":475},null,"salt and black pepper","to taste",{"qty":493,"ref":494,"name":495,"unit":496,"group":497},200,"heavy-cream","heavy cream","ml","To serve",{"qty":499,"ref":500,"name":501,"unit":487,"group":497},4,"capers","salted capers, rinsed",{"qty":503,"ref":504,"name":505,"unit":457,"group":497},2,"avocado","avocados, sliced",[507,512,515,518,522,526,529],{"tip":508,"text":509,"title":510,"timerSeconds":511},"Never let it boil hard — a rolling boil turns the broth cloudy and the chicken stringy.","Put the chicken, scallions, garlic and cilantro stalks in a stockpot, pour over the water and bring slowly to a bare simmer. Skim off the grey foam that rises in the first few minutes, then cook for 25 minutes until the meat pulls away from the bone easily.","Poach the chicken",1500,{"text":513,"title":514},"Lift out the chicken and set it aside to cool. Strain the broth and discard the aromatics, then return the liquid to the pot. Pull the meat off the bones in coarse shreds with two forks and cover it so it does not dry out.","Strain and shred",{"text":516,"title":517,"timerSeconds":511},"Bring the broth back to a simmer and add the thinly sliced floury potatoes together with the quartered yellow ones. Cook for 25 minutes, stirring now and then, until the slices have disintegrated and the broth has turned opaque and pale gold, thick enough to leave a film on the back of a spoon.","Melt in the first two potatoes",{"text":519,"title":520,"timerSeconds":521},"Slide in the waxy potato chunks and the halved corn cobs. Simmer another 15 minutes, until a knife meets no resistance in the chunks but they still hold sharp edges and have not started to fray.","Add the chunky potato and corn",900,{"text":523,"title":524,"timerSeconds":525},"Crumble the guascas between your palms into the pot and stir it through with a good amount of salt and a little black pepper. Simmer 10 minutes more — the soup should smell green and faintly bitter under the chicken, and the color should shift slightly darker.","Season with guascas",600,{"text":527,"title":528},"Stir the shredded chicken back in and heat it through for 3 to 4 minutes without boiling. Taste and correct the salt now; the garnishes add saltiness later, so stop just short of where you think it should be.","Return the chicken",{"text":530,"title":531},"Ladle into deep bowls, making sure each gets a half cob of corn, and scatter over the cilantro leaves. Bring the cream, capers and sliced avocado to the table in separate bowls and let everyone stir in their own, with white rice on the side.","Serve unfinished, on purpose","ah-hee-AH-koh san-tah-feh-REH-nyoh",[534,538,542],{"note":535,"swap":536,"original":537},"Dried guascas keeps for a year and ships easily from Colombian grocers online, so it is worth ordering. Without it you will have an excellent chicken and potato soup, but Bogotanos would not call it ajiaco.","No true substitute","Guascas",{"note":539,"swap":540,"original":541},"Yukon Gold, Charlotte or similar waxy-yellow potatoes broken up with a spoon get close to the color and body, though they never collapse quite as completely.","Small yellow-fleshed potatoes, quartered","Papa criolla",{"note":543,"swap":544,"original":545},"Colombians use nata or crema de leche, which is thinner and less sweet than most cream. A spoonful of crème fraîche thinned with a little milk is the closest everyday match.","Crème fraîche or thick sour cream","Heavy cream","ajiaco-santafereno","Ajiaco Santafereño (Bogotá Chicken and Three-Potato Soup)","Ajiaco Santafereño","Ajiaco santafereño","colombia","Bogotá and Cundinamarca",6,25,70,"medium",[557,558],"soup","main",[560],"gluten-free",[449,473,483,500,504],[563,566,568,570],{"alt":564,"src":565},"Deep bowl of thick pale Colombian potato soup with shredded chicken, a half corn cob, cream and capers","\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-1x1.jpg",[573,574,575,576,577,578,579],"ajiaco","guascas","bogota","potato soup","colombian soup","papa criolla","chicken soup","2026-08-20","dishroute-kitchen","The soup that defines Bogotá: three kinds of potato cooked to three different textures with chicken and guascas, finished at the table with cream, capers, avocado and corn on the cob.",{"en":584},"\u002Frecipe\u002Fajiaco-santafereno",{"items":586,"total":705,"page":463,"limit":876,"hasMore":877},[587,597,634,669,700,726,756,789,821,848],{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":588,"diet":589,"mainIngredients":590,"images":591,"keywords":596,"publishedAt":580,"updatedAt":580,"authorSlug":581},[557,558],[560],[449,473,483,500,504],[592,593,594,595],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[573,574,575,576,577,578,579],{"slug":598,"title":599,"shortTitle":600,"nativeName":601,"countrySlug":550,"region":602,"baseServings":499,"prepMinutes":603,"cookMinutes":553,"restMinutes":604,"difficulty":605,"course":606,"diet":610,"mainIngredients":612,"images":616,"keywords":626,"publishedAt":580,"updatedAt":580,"authorSlug":581},"colombian-arepas","Arepa de Maíz (Colombian Griddled Corn Cakes)","Arepa de Maíz","Arepa de maíz","Antioquia and nationwide",15,5,"easy",[607,608,609],"bread","side","breakfast",[611,560],"vegetarian",[613,614,615],"cornmeal","butter","queso-fresco",[617,620,622,624],{"alt":618,"src":619},"Stack of thin griddled Colombian corn arepas with toasted brown blisters, one split open with melting butter","\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-1x1.jpg",[627,628,629,630,631,632,633],"arepa","masarepa","colombian bread","corn cakes","arepa paisa","gluten free bread","griddle",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":550,"region":639,"baseServings":499,"prepMinutes":640,"cookMinutes":641,"restMinutes":642,"difficulty":555,"course":643,"diet":644,"mainIngredients":645,"images":651,"keywords":661,"publishedAt":580,"updatedAt":580,"authorSlug":581},"bandeja-paisa","Bandeja Paisa (Antioquian Mixed Platter)","Bandeja Paisa","Bandeja paisa","Antioquia",40,150,480,[558],[],[646,647,648,649,504,650],"pork-belly","ground-beef","plantain","rice","eggs",[652,655,657,659],{"alt":653,"src":654},"A wide tray holding red beans, white rice, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado","\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-1x1.jpg",[662,663,664,665,666,667,668],"bandeja paisa","colombian beans","antioquia","chicharron","medellin","frijoles","colombian platter",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":550,"region":674,"baseServings":499,"prepMinutes":675,"cookMinutes":675,"difficulty":555,"course":676,"diet":677,"mainIngredients":679,"images":685,"keywords":695,"publishedAt":580,"updatedAt":580,"authorSlug":581},"colombian-cazuela-de-mariscos","Cazuela de Mariscos (Cartagena Coconut Seafood Casserole)","Cazuela de Mariscos","Cazuela de mariscos","Caribbean coast",30,[558],[678],"pescatarian",[680,681,682,683,684],"shrimp","squid","mussels","white-fish","coconut-milk",[686,689,691,693],{"alt":687,"src":688},"Earthenware pot of creamy coconut seafood stew with shrimp, mussels in shell, squid rings and cilantro","\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-1x1.jpg",[696,697,698,699,680,682,681],"cazuela de mariscos","cartagena","coconut seafood stew","colombian caribbean",{"slug":701,"title":702,"shortTitle":703,"nativeName":703,"countrySlug":550,"region":704,"baseServings":499,"prepMinutes":705,"cookMinutes":706,"difficulty":605,"course":707,"diet":708,"mainIngredients":709,"images":711,"keywords":721,"publishedAt":580,"updatedAt":580,"authorSlug":581},"changua","Changua (Bogotá Milk and Egg Breakfast Soup)","Changua","Bogotá and the Boyacá highlands",10,12,[609,557],[611],[710,650,455,464],"milk",[712,715,717,719],{"alt":713,"src":714},"Bowl of Colombian changua with a poached egg floating in milky broth over soaked bread and chopped cilantro","\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-1x1.jpg",[701,722,723,724,575,464,725],"colombian breakfast","milk soup","poached egg","andean",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"countrySlug":550,"region":731,"baseServings":499,"prepMinutes":732,"cookMinutes":553,"restMinutes":675,"difficulty":555,"course":733,"diet":736,"mainIngredients":738,"images":739,"keywords":749,"publishedAt":580,"updatedAt":580,"authorSlug":581},"colombian-empanadas","Empanadas Colombianas (Fried Corn Pastries with Potato and Beef)","Empanadas Colombianas","Empanadas colombianas","Nationwide, strongest in Antioquia and Valle",45,[734,735],"street-food","snack",[560,737],"dairy-free",[613,473,647],[740,743,745,747],{"alt":741,"src":742},"Golden deep-fried Colombian corn empanadas, one broken open to show potato and beef filling, with green ají","\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-1x1.jpg",[750,628,751,752,753,754,755],"colombian empanadas","aji","street food","fried empanadas","potato beef filling","gluten free",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":550,"region":761,"baseServings":762,"prepMinutes":732,"cookMinutes":763,"restMinutes":764,"difficulty":765,"course":766,"diet":767,"mainIngredients":768,"images":771,"keywords":781,"publishedAt":580,"updatedAt":580,"authorSlug":581},"lechona-tolimense","Lechona Tolimense (Stuffed Roast Pork with Yellow Peas)","Lechona Tolimense","Lechona tolimense","Tolima",8,250,720,"hard",[558],[560,737],[769,646,770,455],"pork-shoulder","cumin",[772,775,777,779],{"alt":773,"src":774},"Sliced rolled pork roast with blistered golden crackling revealing a yellow split pea and pork stuffing","\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-1x1.jpg",[782,783,784,785,786,787,788],"lechona","tolima","roast pork","crackling","yellow split peas","colombian festival food","ibague",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":550,"region":794,"baseServings":762,"prepMinutes":705,"cookMinutes":675,"restMinutes":795,"difficulty":605,"course":796,"diet":798,"mainIngredients":800,"images":804,"keywords":814,"publishedAt":580,"updatedAt":580,"authorSlug":581},"natilla-colombiana","Natilla Colombiana (Christmas Panela and Cinnamon Pudding)","Natilla Colombiana","Natilla","Antioquia and nationwide at Christmas",180,[797],"dessert",[611,560,799],"nut-free",[710,801,802,803],"cornstarch","brown-sugar","cinnamon",[805,808,810,812],{"alt":806,"src":807},"Squares of caramel-brown Colombian natilla dusted with cinnamon on a tray, with buñuelos 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