Market Stall · Dried Llama Platter
Charquekan
📷 Closely related photo — Photo: Isaacromanfl / Wikimedia Commons · CC BY-SA 4.0
The dried meat, charque, is traditionally made from llama rather than beef, sun-dried and salted on Oruro's high Altiplano using techniques that predate the Spanish conquest.
Pounded, rehydrated dried llama or beef is served alongside hominy, boiled potatoes, chuño, cheese and a hard-boiled egg. Market vendors around Oruro build the plate to order, drizzling it with fresh llajwa sauce.
Why it's made this way: Llama charque and freeze-dried chuño are staples of the cold, high Altiplano herding economy, and Oruro has made charquekan its signature plate.
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