-
Jerky or “
charqui” is lean
trimmed meat cut into
strips and
dehydrated to
prevent spoilage. Normally, this
drying includes the
addition of salt to prevent...
- 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...
- America,
Canada and the
United Kingdom. The word jerk is said to come from
charqui, a
Spanish term of
Quechua origin for
jerked or
dried meat,
which eventually...
-
northwestern Spain (Asturias, León, Cantabria), Cuba,
Nicaragua and Mexico.
Charqui, made from
llama or alpaca, in
South America.
Chipped beef,
partially dried...
-
cooked in a
Pachamanca with
other meats and vegetables.
Olluquito con
charqui is
another traditional Andean dish.
Olluco is a
yellowish tuber (Ullucus...
- Olluquito,
olluquito con
carne (with meat) and
olluquito con ch'arki (with
dried llama meat) are
traditional dishes in
Peruvian cuisine made with ulluku...
- army was a
regional dish
called valdiviano,
prepared with
dried meat or
charqui,
sliced raw onion, potatoes, and
boiling water. The army had designated...
-
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)...
- Chanfainita:
Medallions of beef heart,
served with
white rice and potatoes.
Charqui: Dry
salty pork meat.
Chicharron Colorado: Pork
rinds fried in
their own...
- 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...
