Last Updated on May 20, 2015 by Chef Mireille
Pachamanca is more than just a cooking method; it is a spiritual offerring. Pachamanca comes from the Incan traditions of the Andean region of Peru. The word comes from the Quencha language, meaning earth (pacha) and pot (manca).
Pachamanca meals are roasted in the earth. A hole is dug and the meat and vegetables are placed into this hole dug into the earth. Hot stones are then placed on top of the food. The hole is covered up and sealed completeley for about 1 1/2 hours and a roasted meal comes out. Although this way of cooking comes from the Andean region, it has spread throughout the country, especially for large community festivals and large family celebrations.
Pachamanca is an offerring to Mother Earth. The food has come from Mother Earth and by cooking the food in the earth, we are offerring it back to her in thanks. Prayers in tribute to Mother Earth are often included, prior to beginning the ritualistic Pachamanca cooking. This way of cooking dates back to pre-historic times when the Incas still ate a vegetarian diet.
Witness this amazing sight and taste the delicious Pachamanca food on our Andean Discovery Culinary Tour, May 25-June 4, 2011.