Escuela Taller de Bogotá

Where to Taste Ajiaco in Bogotá

"Located in a colonial house in downtown Bogotá, this hands-on cooking school runs small ajiaco classes in which the director, Jack Díaz, and instructor Mariana guide about a dozen students through slicing, dicing and simmering to recreate the traditional Bogotá ajiaco santafereño. The instructors stress thinly slicing potatoes and use the three classic Colombian varieties—small yellow criollas, purple-skinned sabaneras and large white pastusas—which mostly break down in the broth to create a thick, creamy texture. The recipe taught includes shredded precooked chicken breast, big-kernel corn, cilantro, salt and pepper, finished with the distinctive earthy guasca herb; students also learn the customary garnishes (sliced avocado, capers and cream) and contemporary variations like adding white rice. The school’s class combines technique, history and tasting, and its ajiaco won first place in the traditional category in 2016." - Veronica Stoddart