Pachamanca

Kuvane tokom nekoliko sati, jelo iz Anda pachamanca podrazumeva mešavinu veoma začinjenog mesa i povrća stavljeni usred toplim kamenjem. 

Kuechua iz "zemlja pećnice", Pachamanca konkretno se odnosi na tehniku kuvanja podzemlje hrane sa vrelim kamenjem, jer jelo može biti sa mnogim varijacijama Andskih sastojaka. To obično uključuje nekoliko vrsta mariniranih mesa domaćih životinja sa planine, kao što je jagnje, koza, svinjetinom, piletinom, alpaka ili čak zamorce (pod nazivom "Cui" u Peruu). Ponekad cela životinja se kuva! Povrće, kao što su krompir, zeleni pasulj, slatkog krompir, Iucca, kukuruz, Tamalesi, humitas i Chiles su takođe uključeni.

Cooked over the course of several hours, the Andean dish of pachamanca involves a mixture of heavily spiced meat and vegetables buried amidst hot stones. Read on to learn more about the pachamanca technique, and its role in Peruvian culture. 

Quechua for "earth oven" or "earth pot", Pachamanca specifically refers to the technique of cooking the food underground with hot stones, as the dish can be made with many variations of Andean ingredients. These usually include several types of marinated meats native to the highlands, such as lamb, goat, pork, chicken, alpaca or even guinea pig (called “cuy” in Peru). Sometimes a whole animal is cooked! Vegetables such as potatoes, green lima beans, sweet potatoes, yucca, corn, tamales, humitas and chiles are also included.