In the native Quechua language of Peru, the phrase “pacha manca” means “earthen pot.” It refers to the cooking of meat, potatoes and vegetables in the ground, using a hole lined with stones. First the stones are heated over a fire. Next the food is placed on top of them. Then the fire is covered with earth and grass, forming an oven. It usually takes about an hour and a half to cook a large piece of meat using this technique. Known simply as Pachamanca, this dish is served throughout several areas of Peru, particularly in the Huancayo region. I tasted it on our recent trip to the area, and it was delicious. The meat was tender, and was accompanied by three different kinds of potatoes, lima beans, and tamales. The photo to the right shows where my Pachamanca was cooked. I think it’s wonderful that this traditional form of cooking has remained an important part of Peruvian culture for centuries.
