We'll set up our collective table with traditional utensils from the peasant kitchens of Cundinamarca and Boyacá to prepare the three courses on our menu.
We'll head to the Market Square to learn about the ingredients, from their cultivation to their distribution, for the preparation of the starter, main course, and dessert.
For our menu entry, we'll learn how to make Colombian almojábanas with curd, which is a milky cheese, corn, and salt. We'll knead and bake our almojábanas to enjoy a typical Santa Fe-style chocolate with cloves and cinnamon, almojábana, and farmhouse cheese.
We'll prepare Ajiaco, which is the star dish of Bogotá cuisine and could be the most emblematic dish of Colombian cuisine. We'll make the soup with chicken breast, Creole potatoes, pastusa and sabanera, corn on the cob, capers, peas, cream, and guasca, a typical herb from the fields of Cundinamarca and Boyacá, served with rice and avocado.
We'll make the dessert, which is the perfect pairing for a complete dining experience. Colombia is a country with a wide variety of sweets.
We'll set the table and enjoy a delicious AJIACO prepared by ourselves.