The Pachamanca An Andean Feast !

The pachamanca is one of the oldest Peruvian culinary traditions. It is a baked feast of many meats and vegetables. Included are huge green beans, marinated lamb, mutton, pork chicken, cuy (guinea pig), sweet potato, corn, chile, cassava and several kinds of the many hundred varieties of Peruvian potatoes. All are cooked together in a shallow pit lined with round, preheated stones and covered with earth and grasses.

However the “ ... pachamanca isn’t simply a method of cooking; it is a celebration in and of itself. To partake in pachamanca is to be a part of a community, if for no other reason than the simple fact the means of preparation demands community involvement. The symbolic overtones of earth, life and death are strong in every aspect of this feast. The name 'pachamanca' is derived from the Quechan words for 'earth' and 'pot' because it literally uses the ground itself as the vessel for cooking.”
Quoted from Kleph’s Kitchen.

(A click on the Kelph’s Kitchen link will take you to a detailed description of and a “recipe” for a pachamanca.)

It is served to honored guests and on important festival occasions. Pablo and his neighbors delight in introducing visitors to the pachamanca traditions that are so important to his village of Cochas Chicas. (some photos from Wikipedia the free Encyclopedia)