page_title: Pachamanca
hierarchical_section_title: Pachamanca
caption_attribution_description: Pachamanca, peruvian food
context_page_description: Pachamanca is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, pork, chicken or guinea pig, marinated in spices. Other Andean produce, such as potato or chuño, habas, sweet potato, cassava, yuca, humitas, ears of corn, and chili, are often included in the baking.
  The dish is primarily made in the central Peruvian Andes in three regions: 1 The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with chincho, a local herb; 2 in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja, they use lamb and a different seasoning; and 3 in several places of Ayacucho department. In the Peruvian Amazonia, the southern and northern Andes, and the mostly desertic coast, the dish is uncommon due to the lack of firewood or the type of stones needed without any content of sulphur. Meat is wrapped in marmaquilla or chincho leaves before being put in this kind of earthen stove.
context_section_description: Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, pork, chicken or guinea pig, marinated in spices. Other Andean produce, such as potato or chuño (naturally freeze-dried potato), habas (green lima beans), sweet potato, cassava, yuca, humitas (corn cakes), ears of corn, and chili, are often included in the baking.
  The dish is primarily made in the central Peruvian Andes in three regions: 1) The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with chincho, a local herb; 2) in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja, they use lamb and a different seasoning; and 3) in several places of Ayacucho department. In the Peruvian Amazonia, the southern and northern Andes, and the mostly desertic coast, the dish is uncommon due to the lack of firewood or the type of stones needed without any content of sulphur. Meat is wrapped in marmaquilla or chincho leaves before being put in this kind of earthen stove.
  This important part of Peruvian cuisine, which has existed since the time of the Inca Empire, has evolved over time, and its consumption is now widespread throughout modern Peru, where regional variations have appeared in the technical process of production, but not in the ingredients or their baking. It's important to note that the preparation is not only limited to Peru, but also  that it exists with minimal variants in other Andean countries, for example Ecuador.
caption: Pachamanca
exif: {"Image Make": "Canon", "Image Model": "Canon PowerShot A530", "Image Orientation": "Horizontal (normal)", "Image XResolution": "180", "Image YResolution": "180", "Image ResolutionUnit": "Pixels/Inch", "Image DateTime": "2008:04:08 13:18:23", "Image YCbCrPositioning": "Centered", "Image ExifOffset": "196", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "180", "Thumbnail YResolution": "180", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "5108", "Thumbnail JPEGInterchangeFormatLength": "7641", "EXIF ExposureTime": "1/125", "EXIF FNumber": "13/5", "EXIF ExifVersion": "0220", "EXIF DateTimeOriginal": "2008:04:08 13:18:23", "EXIF DateTimeDigitized": "2008:04:08 13:18:23", "EXIF ComponentsConfiguration": "YCbCr", "EXIF CompressedBitsPerPixel": "3", "EXIF ShutterSpeedValue": "223/32", "EXIF ApertureValue": "11/4", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "11/4", "EXIF MeteringMode": "Pattern", "EXIF Flash": "88", "EXIF FocalLength": "29/5", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "2048", "EXIF ExifImageLength": "1536", "Interoperability InteroperabilityIndex": "R98", "Interoperability InteroperabilityVersion": "[48, 49, 48, 48]", "Interoperability RelatedImageWidth": "2048", "Interoperability RelatedImageLength": "1536", "EXIF InteroperabilityOffset": "2824", "EXIF FocalPlaneXResolution": "81920/9", "EXIF FocalPlaneYResolution": "64000/7", "EXIF FocalPlaneResolutionUnit": "2", "EXIF SensingMethod": "One-chip color area", "EXIF FileSource": "Digital Camera", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF DigitalZoomRatio": "1", "EXIF SceneCaptureType": "Standard"}