We haven't seen it on too many menus before we got to Bogota. On the menu at Antiqua Santa Fe, where we got this yesterday, it was called Ajiaco Santafereno, identifying the dish with Bogota (the original name of Bogota was Santa Fe de Bogota).
It's an elaborate potato and chicken soup, using three kinds of potatoes, including the little criolla potatoes.
It is also traditional to submerge some corn on the cob (it's on the end of the stick poking out of the bowl). That is crema (sour cream) and capers on top. It comes with rice and avocado on the side to add as you wish.
What really makes the dish is an herb called guasca, which is in the daisy family. It gives the soup a distinctive flavor. Without the guasca, it would just be a rich chicken and potato soup, not an ajiaco.
It was very good, but you really need to plan on a siesta if you manage to down the whole bowl.
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