Unearthing The Flavors Of The Andes: The Pachamanca Experience

pachamanca peru dish

1.- WHAT IS PACHAMANCA PERU?

In other times there was a deeper connection with the nature of the Incas and even more ancient settlers. The Pachamanca Peru is an Andean dish that has become a culinary tradition made only in special moments of celebration. One of their main deities was the earth or Pachamama and this tradition was a way to worship her and thank her for all the resources she provided. In the Quechua dialect the word Pachamanca Peru has a similar meaning:

• Pacha: represents earth.
• Manca: means pot.

“Giving the attribution of being a pot of earth where you can prepare a culinary delight.”

Being a privileged culture with agricultural and astronomical knowledge, they made the Peru Pachamanca a celebration of the abundant harvest that they received from the Pachamama, also the Pachamanca ingredients have a symbolism closely related to the Andean cosmogony and each of them then form the unique and traditional Pachamanca recipe. What stands out among the Pachamanca ingredients are mainly the tubers and meat (especially sheep) these are physical representations of the fertility found in the earth, the heated stones represent the Sun God or the source of energy (Heat), finally the process of burying the food is the symbol of the return to the womb of mother earth.

sheep

To this day, the Pachamanca Peru retains a traditional, cultural and representative value. Being a living testimony of the heritage given by generations providing a perpetual respect for mother earth.

1.1.- Is it worth tasting the Pachamanca Peru?

Absolutely worth it, tasting the Pachamanca Peru is a traditional process that continues to be done in the Andean communities and in many cases is oriented to tourism. It is not only to nourish the body with food, it is to connect with the tradition and culture that prevails even with the passage of time. With each bite you will experience the living history and while sharing a space with the people of the communities you will understand a little more about the gastronomic techniques that give this peculiar flavor.

it is worth

2.- UNIQUE FLAVORS IN THE WORLD

“About 100 sheep, 10 thousand tamales (humitas), 1 ton of potatoes and beans is what was required for the largest Pachamanca Peru in the world. This record was organized in the city of Huancayo, during the fair Cuasimodo 2024, allowing 10 thousand people (between locals and visitors) to taste the peculiar flavor of the Peru Pachamanca.”

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3.- PREPARATION AND COOKING PROCESS OF THE PERU PACHAMANCA

The traditional Pachamanca recipe contains unique elements of the area that make its flavor something special and original, however, with the passage of time it has been modified and has new elements:

ingredients

3.1.- Pachamanca ingredients

• Meat

Originally only lamb (sheep) or alpaca meat was used but later varieties such as pork, chicken, duck, rabbit or guinea pig, fish were added.

the meat

• Vegetables

Potatoes, beans, yucca, fresh corn, oca, chili peppers.

vegetables

• Fruits

Bananas, pineapple

fruits

• Spices

Huacatay, red and yellow peppers, cumin, garlic, garlic panca, salt, chicha de jora, rosemary, orange juice and salt.

spices

• Extras

Vinegar, black beer

black beer

3.2.- Pachamanca recipe

It is important to follow the Pachamanca recipe to the letter at the time of preparation, this is what makes its flavor unique.

Step 1: Marinating the meat

The meat should be chopped in small sizes (about 1 or 2 kilos) not too thin, this helps the flavor of the Pachamanca Peru to be better and prevents the meat from burning. It is also recommended to make small holes with a knife or fork to make it easier for the mixture to penetrate the meat. For the mixture you must put in a container aji panca, garlic, cumin, huacatay, rosemary, orange juice, chicha and salt, then cover all meat with the mixture and let it sleep 1 night before.

Step 2: Create the oven

Create a small hole in the ground (the size will depend on the amount of portions you want to make). In this hole you pile stones of a similar size (previously washed) giving a shape of an oven that is covered with mud. The intention is that the big stones go as a base and the small ones in the high zone giving it an access as a door where the firewood and the fire are placed.

pachamanca: create the oven

Step 3: Surround it with heat

When the oven is complete, start putting wood logs on the base similar to a campfire and light it with a constant flame so that the stones acquire the desired temperature. It should be like this for at least 1 hour, it is important that you take care that the fire does not diminish.

surround it with heat

Step 4: Prepare the oven

When the temperature is right, we drag out the remaining charcoal and leave only the hot stones inside. To prevent the oven from getting cold you must have all the elements ready to put them inside the oven. The first thing is to have water with salt in a container and lightly surround the hot stones so that they have a pleasant aroma, it also serves to clean them a little.

prepare the oven

Step 5: Add the ingredients

The oven is ready, now it’s time to first make a small layer with the potatoes, then we place more stones and on them the chosen meats. Again we add more hot stones and on top the rest of the ingredients between corn, yucca, oca, beans and others. A secret here is that you can cover the last layer with herbs such as mula which gives a better flavor. After seeing that everything is covered by the stones and the herbs, cover it with a last layer of earth of approximately 5 cm, you will have to let the cooking continue for a lapse of 45 minutes.

add ingredients

Step 6: Ready to taste

When the timer reaches 0, the food is ready. The first thing to do is to uncover the earth and remove little by little all the vegetables, meats and potatoes and place them in other containers that are finally placed on the table and it is ready to be tasted. You can accompany its delicious flavor with complements such as salads, sauces, vinaigrettes or local beverages.

ready to taste

3.3.- Alternate version

There is also a version of the Pachamanca Peru that is made without the need of soil. Although of course the taste is very different it has a similar cooking. The Pachamanca ingredients are the same only that to follow this Pachamanca recipe you will need a very large pot.

pachamanca peru

• Step 1: You must place a bed of herbs in the bottom of the pot, enough so that the ingredients do not touch the edges.
• Step 2: Add 5 cm of water, this keeps the cooking moist.
• Step 3: Add the Pachamanca Peru ingredients in layers, meats first.
• Step 4: Secure it well with a lid and put on a low temperature, simmer for about 1 hour.
• Step 5: It is ready to serve and serve with salad garnishes, sauces or vinaigrettes.

4.- TRADITIONAL COOKING METHODS AND VARIATIONS

Of course, the Pachamanca Peru has variations depending on the place of preparation, this traditional dish changes slightly its flavor with the varieties that exist, among the most popular ways of preparation of the Pachamanca Peru we have:

4.1.- Cusco

In the capital of the Inca culture you can find the most traditional version of the Pachamanca Peru, the elements that make up this preparation are:

• Meat: Lamb, Alpaca and Pork.
• Vegetables: Potatoes, beans and corn.
• Marinade: Huacatay, chicha de jora and salt.
• Complements: Cheese and tamales
• Sauce: Traditional chili made of herbs “uchucuta”.
• Accompaniment: Chicha de jora or beer.

4.2.- Junin

• Meat: Cuy, Alpaca, Pork, Lamb, Beef
• Vegetables: Potato, Bean and Corn
• Marinade: Salt, red bell pepper, paico, achiote, chincho
• Complements: Tamales
• Sauce: Green chili sauce “hapchi”.

4.3.- Ayacucho

It contains unique celebrations such as carnivals and the Pachamanca Peru is one of the main dishes at this time:

• Meat: Beef, Pork and Chicken
• Vegetables: Potato, beans, sweet potato, huacatay and spinach.
• Marinade: Salt, garlic, pepper, cumin, aji amarillo, chicha de jora.
• Complements: Humitas
• Sauce: Green chili sauce “hapchi”.

4.4.- Ancash

• Meat: Cuy, Pork, Chicken and Beef
• Vegetables: Potatoes, lima beans, corn
• Marinade: Huacatay, chicha de jora, garlic, green bell pepper
• Complements: Tamales
• Beverage: Chicha de jora or beer

4.5.- La Libertad

Here the main flavor of the Peru Pachamanca comes from the meat, since it is the most outstanding ingredient, the elements that compose this preparation are:

• Meat: Lamb
• Vegetables: Plantain and potatoes
• Marinated: Salt, garlic, pepper, chicha de jora
• Complements: Tamales
• Sauce: Green chili sauce “hapchi”.

4.6.- Huanuco

• Meat: Pork
• Vegetables: Potato, sweet potato, yucca and corn
• Marinade: Huacatay and chincho
• Sauce: Aji criollo (chili pepper and onion)
• Accompaniment: Chicha de jora (chicha de jora)

Now that you know all about Pachamanca Peru, it’s time for you to take the next step to include it in your experience, believe me it’s a flavor you will love and remember for a lifetime. Auri Peru can design a personalized experience just for you, including an exclusive tasting of the Peru Pachamanca, contact us now and find out how to take the first step in this new gastronomic adventure.

“Whatever happens… who takes away what we have traveled?”