XA pachamanca typically starts with guinea pigs, or cuy, a prized delicacy in Peru, along with other meat like chicken or lamb and root vegetables. Credit: Nathan Borchelt XAfter being cleaned, the food is placed on a bed of hot stones heated in a fire pit dug into the earth known as a huatia. Credit: Nathan Borchelt XThen it's covered by more hot stones. Credit: Nathan Borchelt XThe stones are covered with green leaves—or (as seen here) with slightly more contemporary materials like parchment paper… Credit: Nathan Borchelt X…followed by a blue tarp… Credit: Nathan Borchelt X…and then dirt… Credit: Nathan Borchelt X…which seals in the heat. Credit: Nathan Borchelt XAbout 45 minutes later, the layering is reversed to reveal the meat, thoroughly baked with the juices sealed in. Credit: Nathan Borchelt XAnd the feast is assembled. The guinea pig itself? Sweeter than you'd think. But too boney for my taste. Credit: Nathan Borchelt - Regional Galleries
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