Charquicán
Charquicán is a stew dish that is popular in Chile, Peru, Bolivia and other countries in the Andean region, such as the Cuyo region of Argentina. A similar dish eaten in Northwest Argentina is called Charquisillo, a dish made with ch’arki and rice. Charquicán is made with charqui 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 It was originally made from dried and salted llama meat or beef.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. In Peru, fish charqui is used, usually Guitarra fish. It  is typically consumed during Easter. The fish stew is combined with dice potatoes, served with a side of white rice and sometimes chickpeas. Origins. The word "charquicán," from "charquikanka", is thought to be a Quechua word meaning "stew with "ch'arki"". An alternative theory posits that it is a hybrid word of the Quechua "ch'arki" and the Mapudungun "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