Pachamanca is a traditional Peruvian cooking method that involves baking food underground. The name translates to "earth pot" in the Quechua language. This technique typically uses a variety of meats, such as lamb, pork, or chicken, along with vegetables like potatoes and corn. The ingredients are seasoned and wrapped in leaves before being placed in a pit lined with hot stones. To prepare a Pachamanca, a hole is dug in the ground, and stones are heated in a fire. Once the stones are hot enough, the wrapped food is placed on top, covered with more stones, and then buried with soil. This method allows the food to steam and cook slowly, resulting in tender and flavorful dishes.