Pachamanca is a traditional Peruvian cooking method that involves baking food underground. The name comes from the Quechua words "pacha," meaning earth or world, and "manca," meaning pot. This technique typically uses a variety of meats, potatoes, and vegetables, which 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, the food is layered on top, covered with more stones, and then sealed with earth. After several hours of cooking, the food is unearthed, resulting in a flavorful and tender meal.