Lunch cooked by the earth itself. We went to a village near Chinchero in Peru, at 3,800 m above sea level, to try pachamanca, a traditional Andean dish baked with hot stones in an earthen oven called a huatia. The name comes from Quechua: pacha, “earth”, and manka, “pot”.
Marinated meat goes into the ground with potatoes, chuño, fresh lima beans, sweet potatoes, corn cakes and more. Our host was Jane Camacho. Watch the oven being dug open and the feast coming out.
Leave a Reply
You must be logged in to post a comment.