Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices. Other Andean produce, such as potato or chuño (naturally freeze-dried potato), habas (fresh green lima beans in pods), sweet potato, mashua, oca, ulluco, cassava, yacon, plantain, humitas (corn cakes), ears of corn, and chilli, are often included in the baking.[1][2]
The dish is primarily made in the central Peruvian Andes in three regions: 1) The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with chincho and huacatay, two local herbs; 2) in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja; they use lamb and a different seasoning; and 3) in several places of Ayacucho department. In the Peruvian Amazonia, the southern and northern Andes, and the mostly desertic coast, the dish is uncommon due to the lack of firewood or the type of stones needed without any content of sulphur. Meat is wrapped in marmaquilla or chincho leaves before being put in this kind of earthen stove.
This important part of Peruvian cuisine, which has existed since the time of the Inca Empire, has evolved over time, and its consumption is now widespread throughout modern Peru, where regional variations have appeared in the technical process of production, but not in the ingredients or their baking. The preparation is not only not limited to Peru, but also exists with minimal variants in other Andean countries, such as Ecuador.
^Pflucker, Mario G. Vingerhoets (2017-11-28). Diccionario de gastronomía peruana tradicional (in Spanish). Grupo Planeta - Perú. ISBN 978-612-319-235-8.
^Fetzer, Erika (2004). Sabores del Perú: la cocina peruana desde los incas hasta nuestros días (in Spanish). Viena. ISBN 978-84-8330-249-1.
Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia...
Latin America and the rest of the world, under distinct names, including: pachamanca and huatia in the Andean region; curanto in Chile and southern Argentina;...
(dessert tamales), and peppers. A famous dish from the Peruvian Andes is pachamanca. From the mixture of German, native cuisine, and the Chiloé Archipelago...
Turismo y Hotelería. ISBN 978-9972-54-062-2. Yachay: História de la Pachamanca New Worlder: Earthen Ovens of the Americas Peruvian Cuisine Pachamanca...
and rocoto. Olluco con carne: Olluco stew with jerky or llama meat. Pachamanca: Variety of meats, potatoes, lima beans and humitas cooked in the pre-Hispanic...
and Japanese cooking. Common dishes include anticuchos, ceviche, and pachamanca. Peru's varied climate allows the growth of diverse plants and animals...
wrapped in corn husks and can be cooked in boiling water, placed in a pachamanca oven, or steamed. They can be wrapped in several ways. One of the earliest...
but chicken, lamb, and pork are also used. Mykyrokka Naryn Nem nguội Pachamanca Pachola Pamplona – a grilled stuffed-meat dish from Uruguay prepared with...
and Japanese cooking. Common dishes include anticuchos, ceviche and pachamanca. Because of the variety of climates within Peru, a wide range of plants...
while rural diets tend to be light on meat and heavy on lahua gruel. The pachamanca is a distinctive Peruvian dish. Cooked all over the Andean region of Peru...
fricassee. Ecuadorians commonly consume sopa or locro de cuy, a soup dish. Pachamanca or huatia, an earth oven cooking method, is also popular, and cuy cooked...
tied onto a bayberry stick." Food portal Curanto Fish boil Hāngī Kalua Pachamanca List of clam dishes List of seafood dishes Pig roast Seafood boil Becker...
the southern areas of Chile.[citation needed] The huatia or watia and pachamanca are traditional earth ovens of the Andean regions of Peru, Bolivia, and...
also often made from horse and beef, with variation among countries. Pachamanca, a Quechua word for a pit cooking technique used in Peru, includes several...
roasted, stewed or in soup. Habas are one of the essential ingredients of "Pachamanca" in the Andes of Peru, and are also an additive for "Panetela", which...
brochette), olluco con charqui (a casserole dish made of ulluco and charqui), pachamanca (meat, tubers and beans cooked in a stone oven), lomo saltado (meat fried...
traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven still used for special occasions. Huatia Kalua Pachamanca...
living at high altitudes in the Andes to prevent elevation illnesses. Pachamanca, stew cooked in a hautía oven. Papa a la Huancaína, Peruvian potatoes...
con charqui (a casserole dish made of ulluco and charqui), the Andean pachamanca (meats, tubers and broad beans cooked in a stone oven), the lomo saltado...
Japanese cooking. Common dishes include anticuchos, ceviche, humitas, and pachamanca. Because of the variety of climates within Peru, a wide range of plants...
akangué yvyguy from YouTube by Kili Video Food portal Huatia Curanto Pachamanca Barbacoa Boletín de la Academia Argentina de Letras, Volumen 36. Academia...
The Huancavelican pachamanca has products such as sheep, goat, pig, guinea pigs and beef and choclos, potatoes, beans, quesillos, cheese and humitas....
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