GRADE 10- LUNA

C O L O MB I A

INGREDIENTS
CHICKEN

CORN

POTATO

ONION

MALUNGAY(OPTIONAL)

GREEN ONION
AJIACO SOUR CREAM

Ajiaco is a rich chicken and corn stew from the high plain MONGGO COLOMBIAN FOOD
regions of Cundinamarca and Boyacá (near Bogotá) made THE ULTIMATE GUIDE
with several varieties of potatoes and a local herb called
“guasca.” Mondongo is another national dish, a beef tripe
-What to Eat in Colombia-
soup with vegetables and coriander, often served with
sides of rice, avocado, banana and the always obligatory
arepa.

It’s jokingly been called “peasant food,” yet, despite

serious battles with widespread inequality, Colombian
cuisine is one area with little class stratification. Laborers
and finca owners alike had to eat what was available, and
these farm-to-table traditions still color Colombian eating,
crossing social lines and remaining a unifying aspect of
daily life.