Pachamanca: f. Traditional Peruvian dish in which hot stones are used to create an underground oven known as Huatia. The dish traditionally consists of lamb, mutton, pork, chicken or guinea pig, marinated in spices. Other Andean produce, such as potato, green lima beans or "habas", sweet potato, and occasionally cassava are included in the baking.
The word is made of two Quechua roots: "pacha" and "manca", meaning "earthen pot" (cooking vessel).
This important part of Peruvian cuisine has existed since the time of the Inca Empire.
June 12, 2011
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