Ajiaco Bogotano con Pechuga y Encurtido de Lima

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic and ground cumin, stirring for another minute until fragrant.

Add the chopped tomato and cook down, mashing slightly with the back of your spoon, until the mixture becomes a thick, jammy sauce, about 10 minutes. This is your hogao — the soul of the soup. Set aside.

In a bowl, combine the diced cucumber, grated carrot, finely diced yellow onion, and fresh cilantro.

Squeeze in the juice of all three limes and add a pinch of salt. Toss everything together well.

Cover and refrigerate while you prepare the soup. The lime pickle will meld and pickle slightly, becoming bright and tangy.

To the pot with your hogao, pour in the chicken broth and bring to a gentle boil over high heat.

Add the cubed potatoes and corn kernels. Cook uncovered at a lively simmer for 15 minutes, until potatoes are just tender.

Season the soup with salt and black pepper. Taste and adjust — it should be savory and well-seasoned.

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Stir in the heavy cream, creating swirls through the broth. The soup should be golden and slightly creamy.

Ladle the ajiaco into deep bowls. Spoon a generous portion of the Encurtido de Lima over each serving.

Sprinkle with capers for that traditional salty-pop, and serve with white rice alongside so each spoonful can be a little bit of everything. ¡Buen provecho!