|Place of origin||Chile, Bolivia, Argentina, Peru|
|Region or state||Andean|
|Main ingredients||ch'arki (jerky), potatoes, pumpkins, and sweet corn.|
|Variations||Valdiviano, Tomatican. Modern versions use minced meat instead of jerky.|
Energy: 391 Kcal
|Cookbook: Charquicán Media: Charquicán|
Charquicán is made with ch'arki or beef, potatoes, pumpkin, white corn, onion and sometimes peas and corn. It was originally made from dried and salted llama meat or beef.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.
The word “charquicán”, from charquikanka, is thought to be a Quechua word meaning "stew with ch'arki (jerky)", though some have claimed that the word is a mix of the Quechua word ch'arki and the Mapudungun word cancan (dried roasted meat). This dish was commonly eaten by merchants travelling between the port of Arica and the mines of Potosí and by peasants travelling with herds of livestock. Later, in the times of the Chilean War of Independence, the Charquicán cuyano was a frequently eaten by the soldiers of the Army of the Andes.
- Tomatican: has added tomatoes.
- Charquicán of quchayuyu, or Cochayuyicán: Meat or jerky replaced with quchayuyu seaweed (Durvillaea antarctica).
- Rubioso of the Amanda provence is typically regular charquican however it's served multiple times in one sitting.
- Charquicán Recipe Recipe to make low sodium charquekán (Chilean beef stew).