Andean Cuisine refers to the traditional food practices of the Andean region, which includes countries like Peru, Bolivia, and Ecuador. This cuisine is characterized by its use of native ingredients such as potatoes, quinoa, and maize. Dishes often feature a variety of meats, including llama and alpaca, and are seasoned with local herbs like aji and coriander. The cooking methods in Andean Cuisine often involve techniques such as steaming, boiling, and roasting. Many dishes are prepared using traditional tools, like the pachamanca, an underground oven. This cuisine not only reflects the agricultural practices of the region but also the cultural heritage of its indigenous peoples.