Pachamanca is traditional Peruvian dish that’s cooked underground with the help of hot stones. Red meat, lamb, pork, cuy (Peruvian guinea pig), and chicken are cooked together along with potatoes, sweet potatoes, corn, green lima beans, and yucca.
It is most commonly eaten in the Andes region of Peru. This is a particularly important dish in Peruvian culture since it has existed since the times of the Incan empire. Check out the recipe below!
- 2 legs of Lamb
- 4 Chickens
- 20 Pork Ribs
- 6 guinea pig or 'cuy"
- 20 sweet potatoes
- 20 Oca Potatoes
- 20 potatoes
- Broad Beans
- 10 Corn Cobs split in half
- Aji panca
- 10 Plantains
- 1 kg Paria Cheese
- Plantain leaves
How to Cook Pachamanca Clasica
- Make a hole in the ground where you want to prepare the Pachamanca.
- Light a fire near where the Pachamanca is going to be prepared and heat a large amount of stones (preferably flat ones).
- Once the stones are very hot, place a bed of these carefully in the bottom of the hole with the help of tweezers. On top of them, place the food in layers: First the sweet potatoes, potatoes, oca potatoes, and then some hot stones on top (not too close to each other).
- On the second layer, place the meats seasoned with salt, pepper, garlic, and ají panca to taste. The most commonly used meats are lamb, piglet, goat, and chicken.
- Place most hot stones on top since the meats take longer to cook. All this is covered with plantain leaves to protect the food and avoid contact with soil.
- On top, place the beans, guinea pigs, portions of pariah cheese, bananas, and corn cobs. Cover again with plantain leaves and a piece of jute or a thick cloth. Cover the whole thing with a poncho or thick cloth to keep it warm.
If you love Peruvian food, check out our article on the top 15 Peruvian foods (recipes and photos included).