Old-time culinary techniques are still used in Peru. A proven ticket to deliciousness are clay ovens. According to Minnesota Conservation Volunteer, evidence shows that thousands of people have been using them for years. In Peru, the pachamanca the celebration maintains tradition. It is an annual festival that celebrates Pachamama, the Inca goddess of Mother Earth and pays tribute by cooking food in clay ovens. In fact, Pachamanca translates to “earth oven” in the Quechua language. For the celebration, residents prepare food in pits filled with stones that are buried in the ground, for Rainforest Cruises.
The pits are lined with heated volcanic bricks and stones, which can withstand high-intensity temperatures. The food is then placed in the pit using moist banana and chincho (Peruvian herb) leaves which help to produce steam that cooks the food evenly. A pachamanca feast consists of a long list of tasty options. Starchy ingredients, such as sweet and regular potatoes, go first, along with cassava. Next come meats such as seasoned lamb, chicken, alpaca and pork, while corn on the cob, beans, peppers, carrots and fava beans continue the hunger. The final cherry is the humitas, a creamy cinnamon-flavored tamale. Pachamanca parties are generally homemade. Although some restaurants offer this, just a tour of Peru or with a Peruvian family can provide a truly authentic experience.