Comparing Ajiaco across three restaurants — an honest verdict

I ate Ajiaco at three different restaurants in the same week to compare. The results were illuminating. The use of plantain varied significantly — only one got it right. The richly textured profile should be consistent but interpretation differs widely.

the bandeja paisa plate is a point of Antioquian cultural pride. The best version came from a coastal Caribbean seafood restaurant, which felt authentic. tinto black coffee was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Ajiaco is larger than you'd think.