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    Colombian Vegetarian Ajiaco

    A traditional Latin American dish with a healthy, green twist

    En español


    • 6 cups vegetable broth
    • 2 garlic cloves, finely chopped
    • 2 ounces tomato sauce
    • 3 scallions
    • 1 sprig fresh cilantro
    • 1 pound Idaho potatoes, peeled and cut into ¼-inch slices
    • 1 pound Yukon Gold potatoes, peeled and cut into ½-inch slices
    • 1 taro (malanga), approximately 12 ounces, peeled and cut into thin slices
    • 1 tannier (yautía), approximately 8 ounces, peeled and cut into small dice
    • 8 ounces pumpkin, peeled, cleaned and cut into medium dice
    • 2 ears of corn, cleaned and cut into 1-inch slices
    • 1 carrot, peeled and cut into 1-inch slices
    • 2 tablespoons dry guasca
    • 1 cup cream (preferably low-fat)
    • ½ cup capers
    • 3 medium avocados, cut into small dices 
    • Salt and pepper to taste

    See also: More recipes from Hispanic cooking expert Denisse Oller.

    How to prepare vegetable broth:

    Start with water in a saucepan. Add previously washed vegetables, including carrots, onions, celery, red pepper, cilantro, 1 or 2 garlic cloves and tomato. Cook the vegetables for approximately 1 hour at medium heat. Strain the broth, pressing the vegetables against a colander to extract their full flavor.


    1. In a large pan, place broth, garlic, tomato sauce, scallion, cilantro, potatoes, taro, tannier, pumpkin and corn. Bring to a boil, then lower temperature to medium-low. Season with salt and pepper to taste.

    2. Cook partially covered for 20 minutes. Stir periodically.

    3. Add the carrot and guasca; cook for an additional 15 minutes, until broth has thickened and carrot is tender.

    4. Adjust seasoning.

    5. Serve with a dash of cream, capers and avocados.

    You may also like: Three potato recipes for every occasion.

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