We will set up our shared table with the traditional utensils of the rural kitchens of Cundinamarca and Boyacá to prepare the three courses on our menu.
We'll go to the Market Square to learn about the ingredients, from their cultivation to their distribution, for the preparation of the starter, the main course, and the dessert.
For our menu starter, we'll learn how to make Colombian almojábanas with cuajada, which is a milky cheese, corn, and salt. We'll knead and bake our almojábanas to enjoy a typical Santa Fe snack of chocolate with cloves and cinnamon, almojábana, and country cheese.
We will prepare ajiaco, which is the star dish of Bogotá cuisine and could be the most iconic dish of Colombian cuisine. We will prepare the soup, which contains chicken breast, Creole potato, 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 prepare the dessert, which is the perfect complement for a complete dining experience. Colombia is a country with a huge variety of sweets.
We'll set the table and serve the three courses, and we'll enjoy a delicious ajiaco prepared by ourselves.