About this dish
A variety of meats and vegetables slow-cooked underground on hot stones, a traditional Andean feast.
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Ingredients
🥩1kg mixed meats (pork, chicken, lamb)
🥔6 potatoes
🌽4 ears corn
🌿Huacatay and other Andean herbs, for marinating
Method
Serves 41
Marinate the meats in huacatay and other Andean herbs.2
Heat stones in a pit until very hot.3
Layer the meats, potatoes, and corn over the hot stones.4
Cover everything with earth or leaves and let cook slowly for over an hour.5
Uncover and serve the feast communally.✓ What Makes it Authentic
Pachamanca is an ancient Andean cooking method, its name meaning 'earth pot' in Quechua, used for special community celebrations.
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