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Photographer's Note

Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones, of lamb, mutton, pork, chicken or guinea pig, marinated in spices. Other Andean produce, such as potato, sweet potato, and occasionally cassava, as well as ground maize and chile, is included in the baking.

This important part of Peruvian cuisine, which has existed since the time of the Inca Empire, has evolved over time, and its consumption is now widespread throughout modern Peru, where regional variations have appeared in the technical process of production, but not in the ingredients or their baking.

Preparation begins with the heating of stones over a fire, and the meat is then placed on top. The fire is covered with grass and earth, and the resulting oven is opened up after around an hour and a half. Usually, a large quantity of meat is cooked, perhaps a whole sheep, to serve several people.

Good appetite and to eat with hands, accompanied with Inkacola or with Cusqueña...

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