Colombian Soup & Stew Recipes
Ajiaco in Bogotá, sancocho on the coast, mondongo in Medellín and changua for breakfast: Colombia eats soup every day, and each region has its own pot.
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Ajiaco
Chicken, corn and three kinds of potato simmered with guascas until the papa criolla melts into the broth, served with capers, cream and avocado. The dish of the Colombian highlands.
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A Guide to Colombian Soups and Stews
Soup is the center of the Colombian table. In Bogotá it is ajiaco, built on three potatoes and the herb guascas; on the coast and in the valleys it is sancocho, a whole-family pot of meat, plantain and yuca, or Valle's sancocho de gallina. Antioquia swears by mondongo the morning after, and the cold highlands start the day with changua, a milk broth with a poached egg.
Start with the recipes above, then see the full roundup of Colombian soups, or explore Colombian main dishes, Colombian breakfast dishes, all Colombian food and soups and stews from across Latin America and Spain.
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