The Charquekan I grew up eating — memory as a review

I grew up eating Charquekan and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the earthy from Andean ingredients was right, llajua chilli salsa was handled the way it should be.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. Growing up it was always a La Paz salteñería morning, which shaped my reference point entirely. cola morada alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.