10
OCT
Not only is it just food, Pachamanca is an experience for some people, who gather and enjoy together.
The meat that has been previously marinated by what it places on the stones that have been more than an hour in the fire and are added more over the cuts of meat. More ingredients are added such as herbs and fresh herbs, leaves intact and still on the branch, are placed on top.
At the foot of the mountain with the fire burning on us, and in this pqueño “El Albergue”, the oldest hotel in the Sacred Valley of the Incas of Peru, is as scenic as any to try the “pachamanca”, a dish emblematic. Culinary tradition that today is still a favorite.
Further down the valley, 20,000 feet of snow-capped peaks rise into the bright blue sky. Beyond them are the cloud forest and Machu Picchu, the legendary Inca citadel.
If your plans for 2019 include a visit to the impressive country of Peru, you will want to include this in your list of things to do.
For about eight millennia, archaeologists say, people in the Andes, I have been cooking food in this way, burying it with very hot stones.
The name means “pot of the earth” in the indigenous Quechua language. A predecessor, called “huatia”, uses only tubers and herbs. These days, however, the product is more popular and more popular, also as a main course for the whole family.
Now that Peru’s gastronomic boom attracts global recognition, pachamanca, which generally involves a combination of beef, lamb, pork and alpaca, is at the center of attention and increasingly on the menu for the millions of foreign visitors Go to the South American nation every year.
Source: NBC news
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