Ajiaco

A soup nobody in Antioquia cooks, and which you can nonetheless get here.

Ajiaco comes from Bogotá. It is made with chicken and three kinds of potato, one of which dissolves completely and thickens the soup, plus a cob of corn and, above all, the herb guascas. That herb makes the flavour that stops it being "chicken soup".

It arrives as a bowl with cream, capers, avocado, rice and an arepa alongside. The cream and capers go into the soup to taste, not all at once.

It is one of the few Colombian dishes that tastes nothing like the rest: most of the cooking here is fried and salty, this is creamy, slightly sour and herbal.

I had mine in Guatapé by the water. If you want to taste Bogotá without going there, this is it.