The Turquoise Table

For our family, Saturday nights are for dining out. After a hectic week of work, juggling kids’ schedules, and preparing dinner every night, I really look forward to this evening relaxing and enjoying our family time together while we dine. Luckily for us, our kids are adventurous eaters and my daughter is always looking for new places to try. She came across AJIACO, a Colombian bistro, which opened about 3 months ago.

This very little bistro is located in Nob Hill right next to one of my favorite places, P’tit Louis. With the clever use of colors, the bright green walls, orange chairs and light oak tables and benches, the space opens up nicely. Colombian sombreros, photos of Bogotá, and coffee beans sacks provide appropriate décor. The place sits about 30 -35 people in two areas with a view of open kitchen blasting very hip dance music, keeping the rhythm of the place very lively.

Ajiaco means chicken soup. While we did not order the chicken soup, we were very satisfied with our choices. My daughter had read about arepas, corn cakes, which are hugely popular in Colombian and other South American countries- so we definitely ordered some of those. She was also in the mood for fruit juices and went for the guanabana also know as soursop. The flavor can be described as a combination of strawberry and pineapple, with sour citrus flavor notes contrasting with underlying creamy hints of coconut and banana. There was also a very subtle curious odor that made me sniff several times to try and identify it but in the end I was not able to. My daughter liked it but I think I will order the passion fruit or the lulo, small orange, fruit drink next time.

Beef and chicken empanadas (the green chile ones were sold out) were served with a mildly spicy salsa. We dipped fried, smashed plantains in another salsa, which was not spicy but very tasty, good on arepas, too.

We shared two entrees both of which were very filling. The patacon con ropa vieja consisted of shredded beef served on top of fried plantains and a side of stewed beans. Our favorite was the pollo a la plancha, the grilled chicken and pineapple, rice and small side salad dressed with tangy, fresh, citrus dressing.

No room for dessert so we will have to come back another time. I was very happy to see that they serve Villa Myriam coffee roasted by two very nice Colombian brothers. Although only open for a few months, this little bistro seems to be doing well and I wish them the best. I just love it when restaurants like this open up so that my family can have the opportunity to expand their palates and enjoy foods from another country. We will definitely go back and when I do I will be ordering AJIACO!

Date visited: January 17, 2015

August is the hottest month here in New Mexico- I don’t mean temperature, I mean flavor. It’s the start of the chile season, the New Mexican green chile season, and this year it’s a hot one. The best way to enjoy the green is to actively participate as many of us do. So, right now people are roasting lots of green, cleaning lots of green, and eating lots of green or all of the above. The tradition is to buy a large burlap bag or two full of fresh, green chiles (one bag or case is about 25 pounds), roast them, invite your friends over for a clean and peel party, and afterwards celebrate with a green chile meal. What’s not eaten is immediately packed into quart size bags and frozen so you have your own personal stash to feast on all year. Of course, you can always be passive and just buy prepared frozen green chile from the grocery store…but… it’s the personal touch that makes everything taste much better!

Watch video on how chiles are roasted:

You can put green chile in almost anything- throw them into salads, scramble them with eggs, layer them in your sandwiches, fold them into mashed potatoes, and I bet green chile in a maki roll would also be tasty. One of ou