- dried,
salted meat
whose hispanicized spellings include charque,
charqui or
charquí) in
South America and
cecina in Spain. The main
processing districts...
- Olluquito,
olluquito con
carne (with meat) and
olluquito con ch'arki (with
dried llama meat) are
traditional dishes in
Peruvian cuisine made with ulluku...
- charquisillo, a dish made with ch’arki and rice.
Chilean Charquicán is made with
charqui, or beef, potatoes, pumpkin,
white corn, onions, and
sometimes peas and...
- peppers,
which are
native to Jamaica. The word "jerk" is said to come from
charqui, a
Spanish term of
Quechua origin for
jerked or
dried meat,
which eventually...
-
cooked in a
Pachamanca with
other meats and vegetables.
Olluquito con
charqui is
another traditional Andean dish.
Olluco is a
yellowish tuber (Ullucus...
- of Valdivia, Chile, is a
Chilean dish,
consisting of a soup made with
charqui (jerky) and onions. In 1598,
after the
Disaster of
Curalaba where the Spanish...
-
Carne seca –
Mexican dried beef Cecina –
Salted and
dried or
cured meat
Charqui – Lean meat
dried to
prevent spoilagePages displaying short descriptions...
- conquistadors. It is a cold dish that
includes various meats (cuy,
boiled chicken,
charqui,
morcilla (blood sausage),
salchicha (sausage)), potatoes, cheese, corn...
-
According to the region, it is
prepared with
fresh or
dried beef
jerky (
charqui),
offal (such as intestines, tripe, ribs, trotters, tail, ears and hide)...
- (cow's
heart roasted en brochette), the
olluco con
charqui (a c****erole dish made of
ulluco and
charqui), the
Andean pachamanca (meats,
tubers and broad...
