Pachamanca stands out among the diversity of Peruvian cuisine. Discover the history of this dish, learn how to prepare it, and explore the best places to savor it in Peru.
Pachamanca: an authentic underground barbecue in the Andes. Image credits to buenazo.pe
History of Pachamanca
Pachamanca is a unique blend of local vegetables, meats, and spices, cooked in a unique way that will delight your palate. This dish preserves a long-standing culinary tradition, honoring and giving thanks to Mother Earth for her bounty. Its name comes from Quechua, which translates to "olla de tierra" in Spanish.
Its roots date back to the Wari culture, a civilization that flourished in the central Andes between the 6th and 12th centuries AD. Later, the Incas adopted this culinary tradition, turning it into a ritual of gratitude to Pachamama, or Mother Earth.
Hence, in 2003, it was officially declared a national cultural heritage site. Its preparation has evolved according to the characteristics and customs of Peru's different regions. This explains why there are fascinating variations in its preparation and ingredients throughout the Andes. Especially in areas like Huancavelica, Ayacucho, Huánuco, and Junín, each offering a unique twist on this traditional dish.
Traditional Pachamanca recipe
- 1/2 kilo of beef.
- 1/2 kilo of chicken.
- 1/2 kilo of bacon.
- 1/2 a cup of panca chili.
- 4 sprigs of huacatay.
- 4 sprigs of chincho.
- A red onion is chopped into small pieces.
- 2 whole yellow chili peppers without seeds.
- 3 corn cobs cut into not very thick wheels.
- 3 white potatoes.
- 3 sweet potatoes.
- 3 sprigs of muña or Andean mint.
- 4 cloves of garlic.
- 2 tablespoons of panca chili.
- Salt, pepper, and cumin to taste.
Preparation
- Prepare a mixture of salt, pepper, cumin, ají panca paste, yellow chili, and two cloves of garlic.
- Place the beef and chicken in a bowl and spread them with the seasoning mixture.
- Blend the chincho, huacatay, chincho, and muña leaves with half a cup of water and a few pinches of salt.
- In a pot or pan, sauté the onion in vegetable oil, and add two finely chopped garlic cloves and a teaspoon of ají panca.
- Keep it on low heat for 5 to 8 minutes, and then mix this sauté with the blended herbs.
- Spread the meats with all this seasoning and let them marinate for at least two hours, or preferably, overnight.
- After that, put the meats in a pot, and on top of these, add the potatoes, sweet potatoes, and corn. And on top of all that, the seasoning with the herbs. This marks the beginning of a culinary journey that will culminate in a delicious and satisfying meal.
- If necessary, add a little water and cook for about 7-8 minutes over high heat. Then, reduce the heat to low and cook for about an hour.
- If necessary, you can add a little water during cooking to prevent the ingredients from drying out or burning.
- Check if both the meat and the tubers are cooked.
Where to try Pachamanca
There is no doubt that in Peru, there are many places where you can try to enjoy pachamanca. Here, we recommend some of them.
Huancayo
Los Alamos de Pilcomayo: The typical Peruvian cuisine of this restaurant is unmatched. Its generous and delicious pachamanca is one of the best in the entire country. Its family atmosphere and the impeccable attention of its staff are often highly praised by its users.
Restaurante Campestre Los Girasoles: In this restaurant, diners can enjoy a very well-prepared pachamanca, as well as its trout specialties. It has received dedicated attention from its staff, and the prices invite you to visit.
Cusco
Pachapapa: Its originality and incomparable flavors make the food at this famous restaurant stand out. They follow classic and traditional preparation methods. You'll find this in the roasted guinea pig and, of course, the pachamanca.
In short, as you can see from the information above, pachamanca is much more than a Peruvian dish. It has a long tradition and certain regional varieties. On your next visit to Peru, you must try it. Like the landscapes and archaeological sites you will visit, it will leave an unforgettable taste on your palate.
Image credits to recetade.casa