|Place of origin||Colombia|
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Ajiaco santafereño is named after Santa Fé de Bogotá (the former name of Bogotá) capital of Colombia, where it is a cultural mainstay. It typically contains pieces of chicken, large chunks of corn on the cob, two or three kinds of native potatoes (tiny papas criollas that fall apart and thicken the soup, and give the soup its characteristic dark yellow color; the waxy sabanera and/or the soft pastusa), and guasca (Galinsoga parviflora), a weedy, aromatic herb common in all America that lends the dish part of its distinctive flavour.
The soup is typically served with table cream, capers and avocado all mixed in just before eating in the proportions each individual prefers. Ajiaco is so heavy that it is usually considered a full meal. In Colombian cuisine, this is the most representative dish of Bogotá.
Soups called ajiaco can be found in other regions of Latin America, though some share almost nothing with the traditional bogotano recipe apart from the name. The name is likely derivative of the word ají, a Taíno word for "hot pepper" which has become generalized in South American Spanish (equivalent to chile in Mexican Spanish). Though the modern Colombian ajiaco contains no ají, it is probably derived from spicier indigenous dishes.
As a Cuban recipe Ajiaco is a kind of stew. Cuban ethnologist Fernando Ortiz once defined the country as an ajiaco, alluding to the role that Spanish, African and Chinese cultures had in the definition of the national identity. For Cubans[who?], ajiaco also means something that contains many ingredients.
See also 
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