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Type Stew
Course Main
Place of origin Chile, Bolivia, Argentina, Peru
Region or state Andean
Created by Aymara
Serving temperature Hot
Main ingredients ch'arki (jerky), potatoes, pumpkins, and sweet corn.
Variations Valdiviano, Tomatican. Modern versions use minced meat instead of jerky.
Food energy
(per serving)

Energy: 391 Kcal

  • Protein: 17.1 g
  • Total fat: 11.1 g
  • Cholesterol: 29.2 mg.
  • H. Carbon: 57.4 g
  • Dietary Fiber: 9.6 g
  • Sodium: 151 mg. kcal
Cookbook: Charquicán  Media: Charquicán

Charquicán is a Chilean stew dish. It is also popular in Argentina, Peru, Bolivia and other countries in the Andean region.

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 It was originally made from dried and salted llama meat or beef.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).[1] 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.

See also[edit]


External links[edit]