Finding the best Charquekan in the city — a personal search

I spent three months trying every version of Charquekan I could find locally. The variation in quality is extraordinary. The best version handled llajua chilli salsa with genuine knowledge and the earthy from Andean ingredients result was noticeably superior.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. The winning restaurant had the right a market lunch counter feel — unpretentious and focused on the food. cola morada was suggested correctly. Worth the search. When Charquekan is made properly it's a completely different experience.