Fonte: Turismo y Sociedad; Vol 28 (2021): Enero-Junio; 231-246
Palavras-chave:
Resumo: The ajiaco did not originate here in the ridge, but on the shores of the sea, he was born in the “Great Kitchen of the Caribbean sea, mother of all the mestizo kitchen of the New World”, in the beginning, with smoked dried meat, cooked by the yam and yuca, then with fish, plantain, maybe with a cow’s tail and tomatoes, some with lamb and multicolored potatoes and hen, also with the yellow corn mazorca. Sailing against the stream by the Magdalena River, over there and over here climbed up the ridge and here, in Santafé de Bogotá, it remained for more than two centuries, but in his heart, he had the guasca; humble and green little leaf, that makes it unique. And the only soft and tender yellow colombian unique criollas potatoes, so tender and yellow. The Ajiaco was crowned with capers and cream, on June 11, 1877, a dance day in Bogotá, and since then, it is called, and is eaten, and all of the people give up honors to him, as “santafereño”.
