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.








Thank you for saving and sharing this Pisca Andina recipe on Pinterest.
Latest posts by Enri (see all)
- 2-Ingredient Venezuelan Guava Jam Recipe - June 26, 2025
- Venezuelan Mandocas Recipe – A Sweet & Savory Ripe Plantain Treat - June 19, 2025
- Sweet Plantains in Clove Syrup (Venezuelan Plátanos en Dulce) - June 14, 2025