A pachamanca is an Andean cooking style that comes from the Quechua for earth (pacha) pot (manca). It is a variety of food (potatoes, lima beans, tamale, chicken, pork, guinea pig and plenty of spices) cooked underground using hot stones. However it is more than a cooking technique, it is a celebration of Pacha Mama or mother Earth and the blessings she bestows on us.
A great time to have a Pachamanca is at the time of the potato harvest.
The varieties of potatoes the Andean farmers have at their disposal is vast.
The nutritional value of these potatoes is also great.