Pachamanca

Pachamanca is a cherished traditional dish from Peru, renowned for its unique preparation method involving hot stones in an earthen oven called a huatia. This hearty meal typically includes a variety of meats such as lamb, mutton, alpaca, pork, chicken, or guinea pig, all marinated in a signature blend of spices. Accompanying the meats is an assortment of Andean produce like potatoes, chuño (freeze-dried potatoes), habas (broad beans), sweet potatoes, cassava, yuca, humitas (corn cakes), corn, and chilies.

The dish is particularly popular in the central Peruvian Andes, with regions such as Huánuco, Pasco, Huancayo, Tarma, Jauja, and Ayacucho being celebrated for their Pachamanca.

The preparation process is truly captivating. First, stones are heated over a fire until they are scorching hot. The marinated meats are then placed on these stones, and the entire arrangement is covered with grass and earth to trap the heat. The food is left to cook for about two hours, resulting in an exquisitely tender and flavorful meal.

Pachamanca holds a deep cultural significance in Peru, with origins tracing back to the Inca Empire. While the cooking method has remained largely unchanged, some regional variations exist, though the core ingredients and baking technique remain consistent. This dish is not only a staple in Peru but can also be found in other Andean countries like Ecuador, albeit with slight variations.