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This traditional Peruvian dish (actually more a cooking method) dating back to pre-Hispanic times originates in the Andean provinces, but today can be found in many Peruvian cities and here especially in rustic restaurants.
Hot rocks that had been heated in a fire are put into a hole in the ground creating a natural oven. According to their cooking time ingredients like potatoes, camotes, meats (beef, pork, lamb, guinea pig, alpaca, chicken marinated in spices), herbs, corn, leaves, ajis and beans are layered between more hot stones. Covered with leaves and soil all the ingredients are left for about 2 to 4 hours. When the "oven" is opened an absolutely delicious meal appears on your plate.
Traditional Andean food at its best.
