It is necessary to revalue and promote the production and consumption of various foods of great nutritional value, without forgetting that they represent our cultural heritage through the flavors, aromas, and colors of our foods.
In northwest Argentina, the tulpo is a very popular soup throughout the region; additionally, north of Santa Fe, tulpo is prepared with peanuts and duck, which is browned and cooked in a pot.
Another dish that should be recovered is sanco, which is from the northwest but is highly valued in Córdoba. It is a kind of corn polenta, cooked with fried onion and hydrated with broth. It is left to cool, cut into slices, which are then grilled over a barbecue.
Since ancient times, to preserve meat for long periods, it was sliced and dehydrated by exposing it to the sun and air; this dehydrated meat is called charqui, a word of Quechuan origin referring to a type of dehydrated meat that has been used in South America since pre-Columbian times.
Currently, to make good charqui, the meat used can be pork, beef, or lamb; it is cut into more or less thin pieces, placed in a container, and covered with salt on top and bottom, then left to rest for several days.
The flavor of charqui is strong and crispy, and it is used to prepare sauces and stews according to each region. It is also used to make machaca, which is a mixture of charqui with eggs, served with fried beans and tortillas.
