We'll set up our communal table with the traditional utensils from the rural kitchens of Cundinamarca and Boyacá to prepare the three courses of our menu.
We'll go to the market to learn about the ingredients, from their cultivation to their distribution, for preparing the starter, the main course, and the dessert.
For our starter, we'll learn how to make Colombian almojábanas with cuajada, which is a milky cheese, corn, and salt. We'll knead and bake our almojábanas to enjoy a typical Santafereño snack: hot chocolate with cloves and cinnamon, almojábana, and campesino cheese.
We'll prepare Ajiaco, which is the star dish of Bogotá cuisine and could well be the most iconic dish of Colombian cuisine. We'll prepare the soup, which contains chicken breast, criolla, pastusa, and sabanera potatoes, corn on the cob, capers, peas, double cream, and guasca, a herb typical of the fields of Cundinamarca and Boyacá; served with rice and avocado.
We'll prepare the dessert, which is the perfect complement for a complete culinary experience. Colombia is a country with a wide variety of sweets.
We'll set the table and serve the three courses, and we'll enjoy a delicious Ajiaco that we've prepared ourselves.