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Brief Overview
Pachamanca is more than just a meal. It is a celebration of land, tradition, and time honoured technique. Rooted in the Andes, this dish brings together meat, vegetables, and herbs, all cooked underground using hot stones. It is rustic, earthy, and deeply communal in spirit.
The name Pachamanca means “earth pot” in Quechua, and the dish lives up to that name in every sense. The earth becomes the oven. The flavours come from the soil, the smoke, and the patience that defines this cooking method.
This is not a weekday dinner or a quick bite. Pachamanca is prepared for gatherings, for moments that matter. It is a dish that speaks of ancestry, of land passed through generations, and of cooking done the way it always was.
What Is Pachamanca?
Pachamanca is a combination of meats and vegetables seasoned with native herbs and slow cooked underground. Heated stones are layered in a pit, then covered with the ingredients and buried to trap the heat.
The result is a dish that is both simple and complex. There are no metal pots, no flames licking at the edges. Instead, there is steam, smoke, and the gentle infusion of flavours that happens when time and temperature are allowed to do the work.
Lamb, pork, chicken, or even guinea pig may be used, depending on the region. Potatoes, corn, broad beans, and sweet potatoes join the mix. Every ingredient soaks up the aroma of earth and smoke while remaining tender and vibrant.
Ingredients and Taste
What defines Pachamanca is the seasoning. Local herbs such as huacatay and chincho are rubbed into the meats. Garlic, cumin, and sometimes chilli are added for depth. The meats are then wrapped in banana or corn leaves to retain moisture.
The vegetables are placed alongside the meat, absorbing juices and heat as they cook. Nothing is rushed. The steam softens the fibres, and the herbs penetrate everything. The result is a rich, balanced mix of textures and flavours.
The taste is unlike anything cooked in a modern oven. The meat is tender and slightly smoky, while the potatoes are buttery and earthy. The herbs give a slightly minty, almost wild note that lingers long after the last bite.
A Taste of History
Pachamanca dates back to pre-Incan times. It was a dish born from both necessity and ritual. In the Andean highlands, where fuel was scarce, cooking with hot stones provided an efficient and sustainable solution.
But Pachamanca is more than a technique. It is tied to the earth itself. In Quechua culture, Pachamama is the goddess of the earth. Preparing food within the ground was seen as a way to honour her, to give thanks and share in her abundance.
For centuries, this method was passed down through families and communities. Even today, it is not something you make alone. It requires hands, fire, stones, and stories. The process matters just as much as the flavour.
Across Peru, Pachamanca continues to bring people together. Whether made in the highlands or in rural celebrations, it serves as a reminder of what food can be, not just nourishment, but connection to culture, land, and memory.
How to make Peruvian Pachamanca
Pachamanca is a traditional Peruvian feast of meats and native vegetables marinated in herbs and slow cooked, originally buried in an earth oven. While the traditional method uses hot stones, this recipe adapts the process for the home oven, preserving the robust, smoky flavour profile. Be patient with the marination for best results. See the recipe card at the bottom for printable directions
Ingredients
For the marinade
- 4 tbsp aji panca paste (Peruvian red pepper paste)
- 2 tbsp aji amarillo paste (yellow chilli paste)
- 1 tbsp cumin powder
- 1 tbsp ground black pepper
- 1 tbsp salt
- 6 garlic cloves, crushed
- 2 tbsp white vinegar
- Juice of 2 limes
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh coriander, chopped
- 4 tbsp vegetable oil
For the meat and vegetables
- 500g bone-in chicken thighs
- 500g lamb shoulder, cut into chunks
- 2 ears corn, halved
- 4 medium potatoes, skin-on
- 2 sweet potatoes, peeled and halved
- 4 fresh broad beans in pods
- 4 banana leaves (or aluminium foil, if unavailable)
Cooking Instructions
Step 1: Prepare the marinade
To begin, combine aji panca, aji amarillo, cumin, pepper, salt, crushed garlic, vinegar, lime juice, oregano, coriander, and oil in a bowl. Mix well until it forms a thick, fragrant paste. Move on to the meat preparation.
Step 2: Marinate the meat
Place the chicken and lamb in a large bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavours to penetrate deeply. Transition to preparing the vegetables.
Step 3: Preheat the oven
Preheat your oven to 180°C (fan assisted) or 200°C conventional. Line a large roasting tray with banana leaves or foil. Begin assembling the pachamanca layers.
Step 4: Layer the potatoes and sweet potatoes
Place the potatoes and sweet potatoes at the base of the tray. These will take the longest to cook, so they go in first. Continue to add the meats.
Step 5: Add the marinated meats
Lay the marinated chicken and lamb pieces over the potatoes. Pour over any leftover marinade. Transition to arranging the remaining vegetables.
Step 6: Arrange the corn and beans
Tuck in the corn halves and broad beans around the meats, ensuring they’re partly covered for steaming. Prepare for sealing and baking.
Step 7: Seal with banana leaves
Cover everything with banana leaves, folding the edges in to trap steam and flavour. If using foil, cover tightly. Bake in the oven for 1 hour and 45 minutes. Check at the 1 hour mark and rotate if needed. Continue to the final steps.
Step 8: Check for doneness
After 1 hour and 45 minutes, pierce the potatoes with a knife. They should be tender and fully cooked. Meats should be juicy and cooked through. Remove from oven and rest covered for 10 minutes.
Final step: Serve hot
Serve Pachamanca directly from the tray or transfer to a warm platter. Garnish with fresh coriander or additional lime wedges. Best accompanied by aji criollo (green chilli sauce) or ocopa if available. Presentation tip: leave some banana leaves visible for visual appeal and aroma.
Variations and substitutions
- Replace lamb with pork shoulder or beef ribs.
- If you cannot find aji pastes, use mild red chilli paste with smoked paprika for a similar depth.
- Broad beans can be substituted with green peas or fava beans if out of season.
Cooking Tips for Perfect Pachamanca
- Marinate overnight to achieve rich and deeply layered flavours.
- Do not skip the banana leaves if available. They add subtle earthy fragrance and help retain moisture.
- Make sure to cut root vegetables into similar sizes for even cooking.
- Resting after cooking allows juices to redistribute for more succulent meat.
Peruvian Pachamanca (Meat and Vegetables)
Ingredients
For the marinade
- 4 tbsp aji panca paste Peruvian red pepper paste
- 2 tbsp aji amarillo paste yellow chilli paste
- 1 tbsp cumin powder
- 1 tbsp ground black pepper
- 1 tbsp salt
- 6 garlic cloves crushed
- 2 tbsp white vinegar
- Juice of 2 limes
- 2 tbsp fresh oregano chopped
- 2 tbsp fresh coriander chopped
- 4 tbsp vegetable oil
For the meat and vegetables
- 500 g bone-in chicken thighs
- 500 g lamb shoulder cut into chunks
- 2 ears corn halved
- 4 medium potatoes skin-on
- 2 sweet potatoes peeled and halved
- 4 fresh broad beans in pods
- 4 banana leaves or aluminium foil, if unavailable
Instructions
- To begin, combine aji panca, aji amarillo, cumin, pepper, salt, crushed garlic, vinegar, lime juice, oregano, coriander, and oil in a bowl. Mix well until it forms a thick, fragrant paste. Move on to the meat preparation.
- Place the chicken and lamb in a large bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavours to penetrate deeply. Transition to preparing the vegetables.
- Preheat your oven to 180°C (fan assisted) or 200°C conventional. Line a large roasting tray with banana leaves or foil. Begin assembling the pachamanca layers.
- Place the potatoes and sweet potatoes at the base of the tray. These will take the longest to cook, so they go in first. Continue to add the meats.
- Lay the marinated chicken and lamb pieces over the potatoes. Pour over any leftover marinade. Transition to arranging the remaining vegetables.
- Tuck in the corn halves and broad beans around the meats, ensuring they’re partly covered for steaming. Prepare for sealing and baking.
- Cover everything with banana leaves, folding the edges in to trap steam and flavour. If using foil, cover tightly. Bake in the oven for 1 hour and 45 minutes. Check at the 1 hour mark and rotate if needed. Continue to the final steps.
- After 1 hour and 45 minutes, pierce the potatoes with a knife. They should be tender and fully cooked. Meats should be juicy and cooked through. Remove from oven and rest covered for 10 minutes.
- Serve Pachamanca directly from the tray or transfer to a warm platter. Garnish with fresh coriander or additional lime wedges. Best accompanied by aji criollo (green chilli sauce) or ocopa if available. Presentation tip: leave some banana leaves visible for visual appeal and aroma.
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