Decorated with colonial paintings and antiques, Casa Vieja screams tradition. The original La Candelaria location opened in 1964—there are now several others around town—and has that somewhat stuffy, old-school touristy feel. Yet they still do straightforward classic dishes the way they should be done. Their ajiaco, a chicken and potato stew, is their signature, though you’ll find various regional plates like sancocho de gallina (hen stew) and fried mojarra with coconut rice.