If you have been thinking about a luxury Peru tour and have been investigating what to expect on your visit to this history-packed South American country, you may have come across an Andean tradition called the Pachamanca. If not, don´t worry, here we have you covered and we will explain more about this time-honoured Andean tradition in Peru. The Pachamanca is an ancient ancestral method of cooking food under the ground. The word Pachamanca literally translates to “earth pot” in the native Inca language of Quechua, and this remarkable way of preparing and cooking food encompasses the heart and soul of indigenous knowledge, by combing fresh ingredients with the earth, where they came from, to produce a culinary adventure that goes way beyond something to eat. This ancient is often the chosen cooking method to celebrate important occasions in the Andes even today. Families, friends and communities come together to appreciate the land and mother nature’s gifts for important events such as weddings, birthdays and other special events in the community.
The History and Origins of Pachamanca
The Pachamanca is over 8000 years old and was a common way to cook food in the mountains of Peru, before ovens were invented. This cooking tradition wasn't only used to celebrate family occasions but was also was a ritualistic gift to the mother earth or “Pacha Mama” in payment for all of her fruits of the earth. As was often the case, the Incas combined everyday life with a ceremony to the Mother Earth and the Pachamanca is steeped in Inca symbolism. Each ingredient is an aspect of Inca cosmology and also represents the fertility of the land. The heated stones of the Pachamanca symbolize the Inca Sun God, and the source of heat and energy. Returning the food from where it came, under the ground. The Pachamanca also represents the Pachamama who gave those fruits in the beginning.
There is evidence of the Pachamanca in ancient archaeological site at Talarmachay in the Central Andes that date back to 7500 B.C. History books Will tell of 100 different types of pachamanca throughout history, today there still exist approximately 40 different types of Pachamanca throughout Peru.
Pachamanca Preparation
A Pachamanca involves quite a lot of preparation and planning. Generally, first thing in the morning, a visit to the market is first to purchase the ingredients for the Pachamanca. The main ingredient is a meat source, which is usually beef, chicken, alpaca or guinea pig - the local favourite. Then to accompany the main ingredient, some of Peru´s favourite potatoes (after all, there are over 3000 varieties found in Peru!) and a variety of fresh vegetables and beans. The meat is left to marinate in huacatay and chincho, traditional Andean herbs, while a hole is dug into the ground and surround with stones and firewood to be used for this underground oven. While the firewood burns, the surrounding stones heat up to the desired temperature. Once the stones are sufficiently heated these are used to cook the ingredients. Potatoes and hard vegetables carrots, sweet potato, corn, broad beans etc. are the first ingredients to go in the Inca oven. These vegetables are covered with the hot stones and the meat of choice is put on top of the stones. There are then more hot stones used to cover the meat. This whole underground oven is then buried in earth and grass and the ingredients are left to cook for about 40 minutes to 1 hour.
Once enough time has passed and some chicha as been drunk, the whole Pachamanca is carefully dug up again and the ingredients are removed and lunch /dinner is served! This ancient cooing method provides meat that falls off the bone and the potatoes and vegetables are perfectly cooked and the delicious aromas wafting all around. It’s now time for guests to eat this delectable traditional dish out in the open with The Andes Mountains as your backdrop!
Regional Varieties
Many towns and cities of Andean Peru have their different recipes and cooking methods for a Pachamanca. While most regions cook the food underground, Cusco for example, makes a small construction of stone piles above the ground with a small doorway to insert the food. Each region has its own preferred and locally grown wood, depending on the local trees. This wood smoke, once on fire, infuses flavor into the food that is being cooked. This delicate mixture of the woody aromas and the herbs used, as well as the flavour of the earth, all combined, produce a unique earthy taste that is characteristic of a Peruvian Pachamanca.
Where Can you Sample a Pachamanca on Your Peru Luxury Tours?
While a pachamanca is a family affair on the whole, there are a number of select places you can try this unique Andean dish. Our favourite place to sample a pachamanca is at El Albergue Hotel in Ollantaytambo in The Sacred Valley. This hotel and restaurant located at the Ollantaytambo train station have a large space of farmland where they grow organic ingredients for the Pachamanca and recreate this ancestral traditional for their guests and other travelers on their way to Machu Picchu. El Albergue avoid any chemical pesticides and use natural methods, organic manure from the farm animals, and ancient Inca crop rotation If you’re interested in sustainability on your Peru luxury tours, El Albergue is an excellent option to visit.
Pachamanca Day
Pachamanca is so important as an ancestral cooking method, it was declared part of Peru´s cultural heritage and even has its own designated day! The first Sunday of February each year, this exquisite traditional dish is celebrated throughout Peru. Of course, this traditional meal is central to celebrations and pachamanca aromas can be smelled throughout the country, and especially in the Andean region.
Are you interested in sampling a Pachamanca on your Peru Luxury Tour? Andean Travel Experience can arrange an exquisite and traditional Pachamanca for you on your Peru trip so that you can experience one of Peru´s ancestral culinary customs as part of your Peru Luxury travel packages. Ask us here for more information!