Bolivian charque (jerky) won’t appeal to everyone. Llama meat is salted and sun-dried, then boiled, shredded and dried again. The result, rather chewy, salty strings of jerked meat, are served over a bed of corn, with a few boiled potatoes on the side and a slab of Andean cheese on top. Done well, in its traditional home of Oruro, with good ingredients, the flavors are intense, but a little dry for most. Be sure to order a cold beer to chase it all down. Here, the owners/cooks are Orureños and render as good a version as you’ll find in La Paz.