Pachamanca refers to a traditional way of preparing food and a typical dish of Peruvian gastronomy. It is made by cooking, in the heat of preheated stones, beef, pork, chicken and guinea pig meats previously seasoned with a marinade composed of ingredients such as chincho, huacatay, chili pepper and other spices. . These meats are accompanied by additional indigenous Andean products such as potatoes, sweet potato, corn, beans in their pods and possibly cassava. Beyond a simple meal, it is a community ritual in the Andes.