Caldo De Pollo Colombiano — Receta

"Remember the guascas from your grandmother's garden?" Elena asked, not expecting an answer.

Outside, the rain kept falling. But inside, they were both warm. receta caldo de pollo colombiano

When the potatoes were soft and the corn was sweet, she added the shredded chicken back in. She squeezed half a lime into the pot, then turned off the heat. "Remember the guascas from your grandmother's garden

"Sentarte, mi hijo," she commanded softly, pushing him toward the rocking chair. "You look like a wet chicken yourself." When the potatoes were soft and the corn

While the water began its slow, bubbling journey, she peeled four medium potatoes, cutting them into thick, rustic chunks. Then came the mazorca —two ears of yellow corn, sliced into thick coins. And finally, the secret: a handful of guascas , that wild, earthy herb that tastes like the high Andes mornings.

Elena sat down across from him, holding her own bowl, watching him eat. She didn't need to taste hers. Her recipe was written in the way his shoulders relaxed, in the color returning to his cheeks.

"Serve it," she said.