Ajiaco for a dinner party — went down extremely well

I made Ajiaco for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly sweet with tropical fruit profile was the main talking point — no one had quite experienced achiote annatto used that way before.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. I explained the a family Sunday sancocho context as I served it which helped people appreciate it fully. lulada lulo fruit drink was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.