Charquicán

Charquicán is a cherished stew in Chile, Peru, Bolivia, and other countries in the Andean region. This hearty dish traditionally features ch'arki (dried meat) or beef, combined with potatoes, pumpkin, white corn, onions, and sometimes peas and fresh corn. While it was originally made with dried and salted llama meat or beef, today's Chilean version typically uses minced beef and is often topped with a fried egg for an added layer of flavor.

The name "charquicán" is believed to derive from the Quechua language, meaning "stew with ch'arki" or it might be a blending of Quechua and Mapudungun words that refer to dried roasted meat. This dish carries historical significance, having been a staple for merchants and soldiers throughout various periods in Andean history.

There are also intriguing variations of charquicán. For instance, Tomaticán incorporates tomatoes, offering a distinct flavor profile. Another variant, Charquicán de quchayuyu or Cochayuyicán, replaces the meat or jerky with quchayuyu seaweed, presenting a unique twist on the traditional recipe.