Ajiaco is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb Galinsoga parviflora, known locally as guasca or guascas. In Cuba, ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations.