Guascas

guascas
An herb from Colombia, guascas can be found in the USA in specialty food stores in dehydrated form and packaged in bags.

I have had good experiences with: AmigosFood and HatoGrande.

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Comments

  1. Juan R. says

    Thank you For posting all this food I like learning new thing every day and most sertainly there are many name of Dishes and ingredient that I will like to know their meanings.

    Such as arepas, masarepa…etc.etc.
    Thank you again For sharing it all. I love Food and love to cook it too.
    J. Ruiz

  2. ju says

    Estas guascas son lo que le dan ese sabor tan carcteristico al ajiaco cierto ? pero sin pasarse creo, ya que algunos ajiacos que he provado tenian un sabor muy fuerte quiza por esceso de esta hieva, al igual que cuando se hacen las cremas con apio y se le añade demasiado apio luego tiene ese sabor tan invasivo a apio que no me gusta nada. Viva Colombia ! :D

  3. mark belles says

    i live near some corn fields. would you please tell the scientific name for guascas. i would like to visit the local ag coop near me to ask how i could start growing it here in washington state.

  4. Carolina says

    Hola! Sabes en qué mercados latinos se pueden conseguir? Los he buscado en Sedano’s en Florida pero no los he encontrado

  5. debs says

    I have *finally* found guascas in the UK. Now I want to cook with it! I’ve found one recipe on your site, for Ajiaco, but what else can I do with guascas?

    P.S. I LOVE this site. Ever since I returned from a holiday in Cali, I have been missing the wonderful Colombian food. I’m so pleased to be able to recreate some of the flavours of Colombia in my kitchen thanks to your lovely recipes.

  6. Maure says

    Got tons of this growing in my garden in Massachusetts… pull it out all the time… keeps coming back, lol !

  7. Richard Barry says

    Guascas is a common weed found all over the temperate areas of the new world. Commonly called Quickweed. It IS a weed. The plant resembles stinging nettles and has an odd bulbous flower that looks as though every other petal is missing. The flavor is a bit like artichoke but a bit more intense and weedy.The dried herb is available from the Amazon marketplace at a reasonable price.

  8. Richard Barry says

    I have found that chicken thighs or even wings are a much better choice of chicken for Ajaico than breasts—more flavor and not so dry. The authentic Colombian recipe calls for crillo potatoes which are not grainy or mealy. A good choice is the yellow fingerlings or cowshorn if you can find them. There is also a mix of small new potatoes sold in some markets that are a fairly good choice. Russets are not too good for Ajaico because they cook up too soft rather than in slices or chunks and also are a bit mealy for the base. You do need the Guasca however or you just end up with plain old cream of chicken soup.

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