 Charquicán | |
| Type | Dry meat |
|---|---|
| Course | Main |
| Place of origin | Argentina,Bolivia,Chile,Peru |
| Region or state | Andean |
| Created by | Aymara |
| Serving temperature | Hot |
| Main ingredients | ch'arki (jerky),potato,pumpkin (squash),corn,onion,paprika,oregano,cumin, salt,pepper |
| Variations | Valdiviano,Tomatican. Modern versions use minced meat instead of jerky. |
Energy: 391 Kcal
| |
Charquicán is the dry meat popular in Incas times, used in different dishes around the Andean region. Charquican in Chile is a popularstew. A similar dish eaten inNorthwest Argentina is called charquisillo, a dish made with ch’arki and rice.
Chilean Charquicán is made withcharqui, orbeef,potatoes,pumpkin,white corn,onions, and sometimespeas andcorn. It was originally made from dried and salted llama meat or beef. The modern Chilean version of Charquicán is made with minced beef and topped with a fried egg.
InPeru, fish charqui is used, usually Guitarra fish. It is typically consumed during Easter. The fish stew is combined with diced potatoes and served with a side of white rice and sometimes chickpeas.
The word "charquicán," fromcharquikanka, is thought to be aQuechua word meaning "stew withch'arki". An alternative theory posits that it is ahybrid word of the Quechuach'arki and theMapudunguncancan (dried roasted meat).[1]This dish was commonly eaten by merchants travelling between the port ofArica and the mines ofPotosí and by peasants travelling with herds of livestock. Later, in the times of theChilean War of Independence, theCharquicán cuyano was a frequently eaten by the soldiers of theArmy of the Andes.
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