Pachamanca Earth Oven Barbecue

Pachamanca is a traditional earth oven barbecue from the Andes Mountains of Peru. It is a type of slow cooking that uses hot stones to cook meat, potatoes, and other vegetables. It is a great way to cook for a large group of people because it is very efficient and cooks food evenly. It is also a very healthy way to cook because there is no need for oil or fat. If you want to try pachamanca, you should know a few things. This blog post will give you an overview of pachamanca and how it works. We will also provide tips on making your own pachamanca meal.

Pachamanca Barbecue

What is Pachamanca?

Pachamanca is an earth oven barbecue traditionally cooked in the Peruvian Andes. The word "Pacha" means "earth" in Quechua, the language of the Inca Empire, and "manca" means "oven." Pachamanca is also known as horno de tierra (earth oven) or pachamanca de carne (meat pachamanca).

Pachamanca is typically made with lamb, chicken, beef, or pork but can also be made with fish or vegetables. The meat is marinated in spices and herbs, then placed on a bed of hot stones inside an earthen pit. The pit is then covered with hot stones and dirt and left to cook for several hours.

Once the food is cooked, it is typically served with boiled potatoes, corn on the cob, and chili peppers. Pachamanca is a popular dish for celebrations and special occasions.

The History

Pachamanca is a traditional Peruvian dish that dates back to the Inca Empire. The word pachamanca comes from the Quechua word pacha, meaning "earth" or "world", and manca, meaning "pot." It is a type of earth oven barbecue, where meat and vegetables are cooked in a pit lined with hot stones.

Originally created to feed large groups of people during religious festivals and ceremonies. These days, it is still often prepared for special occasions such as weddings and anniversaries.

The traditional recipe calls for lamb, chicken, beef, pork, sweet potatoes, yuca (cassava), plantains, and Peru's national dish, ceviche. The meat and vegetables are marinated in spices such as cumin and garlic before being placed in the pit. Once cooked, is served with llama fat sauce or salsa criollo (a spicy Peruvian salsa).

If you're looking to try this delicious dish, there are several restaurants in Peru that specialize in pachamanca. Or you can even try making it at home!

How to Make the Earth Oven Barbecue

Pachamanca is a traditional Peruvian dish that is cooked in an earth oven. The word Pacha means "earth" in Quechua, the language of the Incas. A pachamanca earth oven barbecue is a great way to cook meat, vegetables, and even potatoes.

Here's how to make a pachamanca earth oven barbecue:

1. Choose your location. Pachamanca needs to be cooked in an earthen pit. If you're cooking at home, choose a spot in your backyard large enough to fit the ingredients you'll be using. If you're cooking at a park or campground, find a level spot at least 3 feet wide and 2 feet deep.

2. Make your fire. Start by gathering some wood for your fire. You'll need enough wood to make a hot fire that will last several hours. Once you have your wood, build a teepee-style fire in your pit. Let the wood burn down until it forms red-hot coals.

3. Prepare the food. While the fire is burning down, prepare your food. Cut the meat into large chunks and peel and chop the vegetables into bite-sized pieces. If you're using potatoes, wash them and leave them whole with the skin on.

4. Cook the food. Once the coals are ready, place the meat and vegetables on top of them in the pit

What to Serve with Pachamanca

There are a few different ways to enjoy pachamanca, but one of the most popular is serving it with roasted potatoes, yucca, and plantains. You can add a side salad or green beans to round the meal. And don't forget the dipping sauce! Aji Amarillo or huacatay sauces are traditional accompaniments to pachamanca that will take your dish to the next level.


Pachamanca recipes are simple and delicious. The most important thing to remember when cooking pachamanca is to use fresh ingredients.

Here are some of our favorite pachamanca recipes:

1. Pachamanca with Peruano Beans: This classic pachamanca recipe is sure to please. Peruano beans are a type of white bean that is common in Peruvian cuisine. They have a creamy texture and mild flavor that pairs well with the other ingredients in this dish.

2. Pachamanca with Chicken: This recipe is a bit more hearty than the first but just as delicious. Chicken thighs are marinated in a flavorful blend of spices before being cooked in the earth oven. The result is tender and juicy chicken that is infused with the rich flavors of the spices.

3. Pachamanca with Potatoes: This dish features another Peruvian staple ingredient, potatoes. They are roasted in the earth oven until they are nice and crispy on the outside while remaining fluffy on the inside. Serve this dish with some freshly made salsa for an extra burst of flavor.

4. Pachamanca with Beef: This recipe uses beef chuck roast that has been marinated in a variety of spices overnight. The beef is then slow-cooked in the earth oven until it is fall-apart tender. Serve this dish with some steamed rice and beans for a complete meal.

Pachamanca in trekking tours to Machu Picchu

We prepare its special dish in tours like Salkantay Trek, where our guests will participate actively in the preparation.


Pachamanca is an amazing earth oven barbecue method that produces delicious, tender, and juicy meat. It is perfect for entertaining large groups of people. The key to success is to start with a good quality clay oven and build a hot fire before cooking the meat. If you follow these simple tips, you will be sure to impress your guests with your Pachamanca skills!