Pachamanca

Specialised

From Quechua pacha (earth) and manka (pot): meat, potatoes, oca, sweet potato, broad beans, humitas and herbs — huacatay and chincho above all — cooked in a pit on fire-heated stones, covered with leaves and earth for hours. An Andean community practice with a ceremonial dimension in relation to the earth, and one of the few dishes whose preparation is itself the event. Related to the Chilean and Argentine curanto and huatia families without being the same thing.

Atlas — where and when

Communities and languages

Languages: Spanish, Cusco Quechua

Related foodways

This foodway relates to

related to Quechua Foodways documented

Recorded as relating to this foodway

related to Chiloé Foodways documented
Curanto, pachamanca, huatia and the Rapa Nui umu are four earth-oven traditions of the same broad kind and different origins.