Why Charquekan deserves more attention

Charquekan rarely gets the international recognition it deserves. The simple and honest complexity is genuine, not simple, and the technique involved in using llajua chilli salsa correctly takes real skill.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. I encountered it first in an indigenous community festival feast and that context helped me understand it properly. singani grape spirit is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Charquekan is the dish to start with.