History of Pachamanca

Its roots can be traced back to the Wari culture, a civilization that thrived in the central Andes from the 6th to the 12th century AD. The Incas later adopted this culinary tradition, turning it into a ritual of gratitude to Pachamama, or Mother Earth, for her bountiful gifts. In 2003, it was officially recognized as a national cultural heritage.
Its preparation has evolved in accordance with the characteristics and customs of Peru's different regions. Hence, there are some fascinating variations in its preparation and ingredients across the mountain range, particularly in areas such as Huancavelica, Ayacucho, Huánuco, and Junín, each offering a unique twist to this traditional dish.
 

Traditional Pachamanca recipe

• Half a kilo of beef.
• Half a kilo of chicken.
• Half a kilo of bacon.
• Half 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

1. Prepare a mixture of salt, pepper, cumin, ají panca paste, yellow chili, and two cloves of garlic.
2. Place the beef and chicken in a bowl and spread them with the seasoning mixture.
3. Blend the chincho, huacatay, chincho, and muña leaves with half a cup of water and a few pinches of salt.
4. 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.
5. Spread the meats with all this seasoning and let them marinate for at least two hours, or preferably, overnight.
6. 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.
7. If necessary, add a little water and cook for about 7 to 8 minutes on high heat, then reduce the heat to low and cook for about an hour.
8. If necessary, you can add a little water during cooking to prevent the ingredients from drying out or burning.
9. 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 truly stand out. There, they follow classic and traditional methods of preparing food. You will be able to see this when you try the baked guinea pig and, of course, the pachamanca. 
 

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 buenzo.pe and recetade.casa