Learn the ancient Incan technique of cooking a complete meal under rocks and dirt buried in the ground (with a special ceremony to bless the food). The perfect country setting for an afternoon of unique food & leisure. Pachamanca is an Andean way of roasting different meats, vegetable, fruits and tubers on heated stones in an underground pit, according to the specific tastes of each region. The food is cooked with the vapor pressure and heat generated by the rocks. It's an art more than technique. The grand master of Pachamanca Jesus Gutarra will be our guide and prepare the entire meal
1. Chicken, pork, guinea Pig, lamb, potatoes, maca, yucca, lima beans, andean cheeses, sweet potatoes.
2. Picarones - a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup.