Charquekan for a dinner party — went down extremely well

I made Charquekan for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The hearty and filling profile was the main talking point — no one had quite experienced charque dried llama meat used that way before.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. I explained the an indigenous community festival feast context as I served it which helped people appreciate it fully. api maize drink warm was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.