Ajiaco con pollo
It was with not a shred of reluctance that I returned to Albahaca restaurant for another round of ajiaco con pollo. Oh the things I put up with.
(Guanabana is arguably my favorite new fruit, a big spiky green bastard with delicious white innards that taste like a creamy combination of pineapple and pear. Our little fruit guide says it’s rich in Vitamins A and C, calcium, phosphorous, and iron. I just know it makes a damn good juice/smoothie.)
Ajiaco con pollo is a regional specialty, a bowl of thick chicken soup with potatoes and a spinach-like vegetable. It seems to usually come with corn on the cob, but I haven’t seen that yet. What it has come with is a separate dish with rice and avocado, and one with capers and sour cream.
Mixed all together in whatever portions seem appropriate at the moment, it is divine.
I managed to take a few pictures before ripping into it this time, and my thanks to K for mopping up the drool. (If I’m going to continue taking pictures of food I should maybe get a waterproof case for my camera…)