Ajiaco is a hearty Colombia stew made with three kinds of potatoes—russet, red and yellow—and each adds a special property to the dish. The russet melts in and thickens the soup; the red and the ...

Ajiaco’s namesake soup gets its unique flavor from guascas, an herb common to Colombian cuisine. (Richard S. Dargan/For the Journal) The empanada was born in medieval Spain, but it was in Latin ...

1 whole cut-up chicken or 3 pounds bone-in chicken breasts with skin 6 quarts water 3 chicken bouillon cubes 1 cup finely diced onion 7 cloves garlic, minced Salt Ground black pepper 4 ears ...