Its preparation is ideal in broth or soup, normally thick, to which
some meat is added.
It is said that the ajiaco was created by the Chibchas who fed on a base of corn and potatoes with chilli peppers.
When the Spaniards arrived in Colombian territory they added chicken and cream, as it is prepared today.
Over the years, Abuela Emilia has designed a blend of Creole potato, white potato, ear of corn and guasca so that their essence as a typical Colombian dish remains. It is ideal to prepare it with chicken breast or pork leg, great for family reunions.