Pachamama

The Pachamanca is a Peruvian food full of tradition. Its origin dates back to pre-Columbian times. The name comes from the Quechua words "pacha" (earth) and "manca" (pot), meaning "earth oven" or "earth pot." This delicious plate can include different kind of meats (beef, chicken, or lamb), potatoes, corn and beans,  marinated with local spices and herbs. The food is placed over heated stones in a hole dug into the ground, covered with more stones and earth, and slow-cooked for several hours.
This method of cooking gives the food a unique smoky and earthy flavor. Pachamanca is often prepared for special occasions, celebrations, and communal gatherings, as it requires teamwork and is deeply rooted in Andean culture and tradition.