Juan Convers

Yesterday we were celebrating the New Year's Eve in Switzerland with a delightful Bogotanian dish called Ajiaco con Pollo. We placed the steaming pot at the center of the table and everyone pour a good amount of it, adding capers, cream and the important avocato slices. This Colombian dish always bring some nice memories of my childhood so I was delighted to discover that we still had some dried "guascas" to recreate it as close as possible to the real deal. Wishing everyone a Happy New Year 2024!