Where it comes from
Charquican was named in Chile but is found across Andean countries (Argentina, Bolivia, Peru). The Mapuche origin uses charqui (jerky) made from llama, alpaca, or beef — preserved meat that traveled with traders across the mountains.
On the plate
Spoon charquican — soft squash mingles with broken potato, chewy charqui chunks provide protein bite, sweet corn pops. The aji panca smoky-sweet underpins; cilantro and fried-egg-yolk on top brighten. Mapuche pragmatism in a warm bowl.
How it works
Squash breaks down during cooking to naturally thicken the broth — no flour needed. Mashing some potatoes against the pot wall releases more starch for body. Charqui rehydrates and releases concentrated meat-flavor into the broth.
Variations
Charquicán de Cochayuyo (with kelp, vegetarian). Charquicán Pampeano (Argentine version). Charquicán de Mariscos (with seafood). Charquicán Vegetariano (without meat).
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓40 min active · 20 min waiting
How it's made
8 steps · Show ↓- 135 min
Soak 250g charqui (beef jerky) in warm water 30 min; shred into bite pieces.
- 27 min
Heat 2 tbsp oil in a heavy pot; sauté 1 chopped onion, 4 garlic, 1 tsp paprika, 1 tsp cumin, 1/2 tsp aji panca paste for 6 min.
- 33 min
Add shredded charqui; stir 3 min.
- 45 min
Add 500g pumpkin or squash cubed, 4 potatoes cubed, 1 cup corn kernels.
- 527 min
Pour in 1.5 L water or stock; bring to a simmer. Cook 25 min until vegetables are tender and the squash breaks down to thicken.
- 66 min
Add 1 cup peas, salt, pepper. Cook 5 more min.
- 72 min
Mash some of the potatoes against the side of the pot to thicken (Mapuche technique).
- 82 min
Serve hot in deep bowls with chopped fresh cilantro, a fried egg on top (optional), and pebre salsa on the side.
