Cooking class experience — learning Charquekan properly

I took a cooking class specifically to learn how to make Charquekan correctly. The instructor explained why charque dried llama meat is used the way it is — something I'd never understood from just eating it. The hearty and filling result when you make it yourself is different.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. We learned how a market lunch counter shapes the way this dish is eaten. The class ended with the meal and a glass of api maize drink warm. I've made it three times since and each time it improves. Highly recommend the cooking class approach.