Translated, “Pacha” means “Earth,” and “Manca” means “Pot” or “Oven.” Peruvian Pachamanca “Earth Oven” or “Earth Pot” is an ancient Peruvian-Andean cooking style. First, hot stones (usually lava rock) are preheated then used to line the “pit.” Then, the “hardest” foods (like potatoes) are placed on the rocks, followed by another layer of hot rocks, then the meat is added, and again topped with hot rocks. Lastly, the “softer” vegetables are placed on top and quickly covered with banana or similar leaves, then dirt.
With your Earth Oven simply place the lid on and close the vent (Keeps dirt off foods).
The traditional “Pachamanca” fare, involves spicy meat and high heat, and the many variations of “Pachamanca” dishes include marinated meat that is native to the highlands; e.g., pork, goat, alpaca, llama, lamb, chicken, and even guinea pig, known as “Cuy” in Peru! Lima beans, chili peppers, potatoes, corn, yucca tree, sweet potatoes, and even tamales were added to the typical Pachamanca Earth Oven!
The “Pachamanca” has made its way throughout South and Central America, and is widely used in Chile, Peru, Honduras, Nicaragua, and Mexico.