This important part of

Peruvian cuisine, which has

existed since the time of the Inca
Empire, has evolved over time, NAME :
and its consumption is now
widespread throughout modern
Peru, where regional variations
LAST NAME :
have appeared in the technical
process of production, but not in
GRADE :
the ingredients or their baking.
It's important to note that the
SECTION :
preparation is not only limited to
Peru, but also that it exists with
TEACHER :
minimal variants in other Andean
countries, for example Ecuador.
YEAR :
SCHOOL :

COURSE : English
Pachamanca (from Quechua pach
a "earth", manka "pot") is a
traditional Peruvian dish based on
the baking, with the aid of hot
stones (the earthen oven is
known as a huatia),
of lamb, mutton, pork, chicken or
guinea pig, marinated in spices.
Other Andean produce, such
as potato, green lima beans or
"habas", sweet potato,
occasionally cassava or yuca,
and humitas (sweet treat) as well
as ears of corn, tamaleand chili, is
included in the baking
The dish is essentially made in the
central Peruvian Andes in three
main regions:
1) The upper Huallaga valley, in Ingredientes :
Hunuco and Pasco vicinity, where it Meats :
is made with pork and seasoned _res
with chincho, a local herb
_cerdo
2) in the Mantaro valley and _pollo
neighboring area around cities
_gallina
like Huancayo, Tarma and Jauja;
they use lamb and a different _cuy
seasoning _Alphaca
3) in several places of Ayacucho
department. In the Peruvian VEGETABLES :
Amazonia, the southern and _papas
northern Andes, and the mostly
_camotes
desertic coast the dish is uncommon
_choclo
due to the lack of firewood or the
type of stones needed without any _yucas
content of sulphur. Meat is wrapped -habas
in marmaquilla or chincho leaves _oca
before being put in this kind of
earthen stove
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