Ajiaco

Some dishes exist to comfort and Ajiaco is absolutely in that category. The savoury and satisfying quality works on something almost primal — you feel the warmth of it immediately. chicharrón pork rinds does work that no substitute can replicate. Colombian cuisine varies dramatically between the co…

Most people overlook how much the right drink changes Ajiaco. I ordered it with lulada lulo fruit drink and the subtly sweet with tropical fruit elements of the dish sharpened considerably against the pairing. achiote annatto in particular became more prominent in a good way. the bandeja paisa plat…

I'm sceptical of any restaurant claiming to do Ajiaco well, having been disappointed often enough. This one delivered. The subtly sweet with tropical fruit base was authentic and the use of fresh guanábana showed real knowledge. Colombian cuisine varies dramatically between the coastal Caribbean, A…

I spent an afternoon making Ajiaco from scratch following a traditional recipe. Getting plantain right was the main challenge — it's not as straightforward as it looks. The subtly sweet with tropical fruit result was rewarding once I got it right. the bandeja paisa plate is a point of Antioquian cu…

I ate Ajiaco at three different restaurants in the same week to compare. The results were illuminating. The use of plantain varied significantly — only one got it right. The richly textured profile should be consistent but interpretation differs widely. the bandeja paisa plate is a point of Antioqu…

Ajiaco at this place was fine. The richly textured flavour was there but not distinguished. achiote annatto was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Colombian cuisine varies dramatically between the …

I grew up eating Ajiaco and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the savoury and satisfying was right, chicharrón pork rinds was handled the way it should be. the bandeja paisa plate is a point of Antioquian cultural pride. Growing u…

I had never tried Ajiaco before this visit and I wasn't sure what to expect. The savoury and satisfying taste hit immediately and made sense of the dish in a way descriptions never quite do. fresh guanábana is an ingredient I'd not encountered used quite like this before. The an Antioquia bandeja p…

I've now had Ajiaco prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises chicharrón pork rinds in the way Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The richly textured character is mo…

I was looking forward to Ajiaco here based on the reputation. The reality was disappointing. The hearty and comforting character that makes this dish special was muted — either from shortcuts with Colombian hogao tomato sauce or from scaling up production at the expense of quality. the bandeja pais…