This Pisca Andina with Corn and Ají de Leche recipe is sponsored by Cacique through Society Culinaria. Thank you for supporting the brands that Savoir Faire collaborates with, which allows me to keep creating fun, flavorful and colorful recipes. Pisca Andina is a soup usually made with chicken broth, diced potatoes and eggs, then garnished with white cheese and cilantro.Pisca Andina is a breakfast dish (yes, breakfast!) It’s very popular in the cold mountainous region of the Venezuelan Andes.The traditional Pisca doesn’t call for corn and it’s usually eaten with arepas. I make mine with corn that I cook, along with the potatoes, in a homemade vegetable broth.I garnish it with diced white cheese and a gusty ají de lecheají de leche.It’s perfect for these cold days that we finally are enjoying in tropical Miami.To find the recipe, click here.
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.