Bogotá, Colombia
Ajiaco Santafereño
Bogotá's signature soup: chicken and three varieties of potatoes simmered with guasca herb, served with corn, capers, cream, and avocado. A highland classic.
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Bogotá, Colombia
Caldo de Costilla
A Bogotá beef-rib broth with potatoes, corn, cilantro, and scallions, served for breakfast on cold mornings. Often drunk with aguapanela and cheese for hangovers.
Santander, Colombia
Caldo de Pajarilla
A Santander breakfast soup of beef liver, onions, cilantro, and potatoes, served with rice and avocado. A rustic, iron-rich highland soup, said to cure hangovers.
Brazil
Caldo de Piraña
An Amazonian soup of piranha, yuca, and green plantain, slow-cooked until rich and gelatinous. A pre-Hispanic dish of the Colombian Amazon, served with fariña.
Bogotá, Colombia
Changua
A Bogotá and Boyacá breakfast soup of milk, eggs, scallions, and cilantro, served with bread. A cold-morning highland classic, simple and warming.
Boyacá, Colombia
Cuchuco
A Boyacá soup of wheat or corn, beans, potatoes, and pork ribs, slow-cooked until thick. A rustic, hearty highland stew for cold weather.
Santander, Colombia
Mute
A Santander soup of corn, beans, pork, and vegetables, slow-cooked until thick. A rustic, hearty highland stew, served with rice and avocado.
Santander, Colombia
Pebre Santandereano
A Santander soup of beef, pork, offal, corn, and vegetables, slow-cooked until thick. A rustic, hearty highland stew, served with avocado and arepa.
Atlántico, Colombia
Sancocho de Guandú
A pigeon-pea sancocho from Colombia's Atlántico coast, served with meat, plantain and rice.
Nariño, Colombia
Sopa de Pan
A Nariño and Boyacá soup of stale bread, milk, cheese, eggs, and cilantro, baked until golden. A rustic, comforting highland dish, especially at Easter.
Colombia
Sopa de Patacón
Caribbean-coast soup of broken patacones — twice-fried green plantain — simmered with garlic, scallions and cilantro in a light beef broth, finished with crumbled costeño cheese.
Nariño, Colombia
Sopa de Rico
A Nariño soup of ripe plantain, cheese, and eggs, thick and sweet. A highland specialty, served hot with avocado and rice, rustic and comforting.