Casa Vieja
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.
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.
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