Charquekan is typical in the Bolivian kitchen. As typical as the bowler hat in clothing, or the tarka, a musical instrument. Charquekan contains basics as white corn and potatoes. It is served with accompaniments such as boiled egg and cheese. The combination with cheese is just great. It is a warm dish, which you could eat at lunchtime.
Bolivian cuisine combines Spanish and indigenous ingredients. Besides corn and potatoes you’ll find in the daily diet the famous quinoa, very healthy and nutritious, and lots of beans. The food differs in the various regions, like the climate in the Altiplano and the lowlands does. In those lowlands you’ll find more fish and fruit.
Charquekan is a typical recipe from the Oruro region, on the higher grounds of Bolivia. It is a Quechua recipe, in other words originating from the indigenous Quechua people living in the Andean region of Bolivia, Ecuador and Peru. Charque is Quechua for dehydrated or dried, salted meat. Try it wherever you are and it’ll take you back to the Altiplano.