File:Ensalada del arriero de Putaendo.jpg

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Español: Este es Charqui a la Campesina, ejecutado por La Palmera Restaurante, en el más puro estilo de Putaendo. Consta de charqui de vacuno macerado con limón, cebolla, queso de cabrá de la zona y aceitunas, aliñado con aceite y sal (poca) . Esta preparación típica de los arrieros que subían a la cordillera con charqui en vez de carne así evitar la descomposición, sumaba ingredientes simples como cebolla, sal, aceite y limón para su sabor sencillo e inigualable, así en el frío cordillerano encontraban un plato que les ofrecía proteínas y vitaminas, para resistir el ambiente hostil. El queso de cabrá fue un aporte de los cabreros que en los veranos subían a pastar con las cabras y producían quesos con su leche.
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current05:03, 17 October 2015Thumbnail for version as of 05:03, 17 October 20152,336 × 4,160 (2.58 MB)BLU9D99P (talk | contribs)User created page with UploadWizard

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