Will there be any more Bogota food than ajiaco? This dish is the gastronomic symbol of the Colombian capital and, of course, one of the most popular delicacies in all of Colombia. In Colombia, the creation of the dish is usually attributed to the Muiscas during the colonial period, since the use of corn predominated in them. To the ingredients of the new world, then, those of the old continent, such as chicken, capers and cream of milk, were added to form that thick soup we know. It is also said that despite its indigenous origin, during the 19th century, a good Ajiaco Santafereño was the Sunday dish among the families of Alcurnia.

When reading Horse Steak, many will wonder why that name? Actually there are many speculations about it but in culinary terms "on horseback" means riding one ingredient over another. In this case, riding the Creole sauce and the egg on the steak.