Charquicán is the dry meat popular in the Incas times used in different dishes around the Andean region. Charquican in Chile is a popular stew . A similar dish eaten in Northwest Argentina is called Charquisillo, a dish made with ch’arki and rice.
Chilean 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 It was originally made from dried and salted llama meat or beef.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.