Hi guys!
Well, today I will write a little bit about a traditional Peruvian dish called “Pachamanca”. We, as Peruvians, are very proud of our culinary traditions and the pachamanca is one of the best-preserved traditions that we have as a society.
I would like to tag some of you guys since I know how much you enjoy Connect, worldwide traditions, and multiculturalism!
@Jesi @FaridTDF @Cecilita @Male2019 @DanniS @user_not_found @ErmesT @AdrianLunsong @MoniDi @TraciC
The pachamanca is a typical dish of the Peruvian cuisine, especially popular within Andean populations (mostly in the highlands of Peru, although you can eat it all over the country). It is prepared by cooking, using the heat of preheated stones, beef, pork, chicken and guinea pig* previously seasoned with ingredients such as chincho, huacatay, chili and other spices, along with some Andean native species, such as potatoes, sweet potatoes, corn, beans in pods among other sides. There are minor differences depending on the Peruvian region due to tradition and folklore, which means that Pachamanca in Junín can be slightly different than Pachamanca in Cuzco.
- Just in case you are wondering, guinea pigs are also pets in Perú … until you get hungry (that doesn´t mean that you will take it out of a cage and put it on a skillet though, but you might go to a restaurant to eat one if you feel like it). It´s a very popular meal in the highlands but eaten in Lima as well, and all over the country.
Back to the story…
The Process of the Peruvian Pachamanca!
Step 1: Find banana leaves or similar to cover the food.
Well, this is actually fun. and well, yeah, this is me lol, but I have to point something out to my credit because I find this picture totally unfair: I am not thattttt short though, those are giant leaves, I swear! hahaha
Step 2: Heat the stones
The stones need to be superheated, so in order to do that, we use wood logs. The process is kind of long but remember, this is something very close to a ritual so if we want to do this by ourselves we need to start early and/or mentally prepare to eat late (around 3 pm or so).
Step 3: The food is placed together with the hot stones
The food is covered with the banana leaves very carefully. Although this part takes time is necessary because there should be no fissures, therefore the food will cook well, absorbing flavors of the same banana leaves, wood, stones, and dirt. The cooking process takes around 2 hours so I think there´s time to relax a bit, drink something or just hang out in the surroundings.
Step 4: Everything is covered with herbs, leaves, and dirt
Step 5: The oven is uncovered after about an hour and a half or two hours
Step 6: Lunchtime!!!
Pachamanca can be accompanied by a medium or full-bodied red wine (my choices would be Cabernet Sauvignon, Syrah, Malbec or Merlot) but if you want a Coca Cola that´s fine, I don´t judge 
The most enjoyable thing about this dish, besides the amazing process, is the fusion of flavors and the smoky touch. That´s something else for sure.
Well, I guess this is it, guys. I really hope you like this post about Peruvian traditions! It´s always a pleasure. You can watch more videos of Peru in My Youtube Channel
Best wishes,
Marco
I am always reading your posts with a great interest. We have a tradition to make root vegetables such as potato, beets, carrots and other on charcoal. When I was a kid it was very popular on fall when all harvests are collected and it is cool outside so people getting together to make tasty side dishes. Yes, it takes time, but communication was not effected by modern technology back then. Fortunately, thanks to technology now we are able to connect on different levels. 