what is the main ingredient in the last cuisine?
Lamb, mutton, alpaca, pork, chicken or guinea pig
Pachamanca
. The earthen oven is known as a "huatia". It is generally made of lamb, mutton, alpaca, pork, chicken or guinea pig, marinated in spices. 
what is the average winter temperature in pensacola florida Great Freeze of 1894-5* when did a recent thunderstorm happen? UNANSWERABLE what are the effects of climate cycles? El Niño brings above average rainfall in the spring and is followed by wildfire threat when rain dries up. what is the meaning of the first term? It is the warm phase of the El Niño–Southern Oscillation (ENSO) and is associated with a band of warm ocean water. what is the concept behind it? Originally, the term "El Niño" applied to an annual weak warm ocean current that ran southwards along the coast of Peru and Ecuador at about Christmas time. from where did the former place mentioned above get its name? It may be derived from "Birú", the name of a local ruler who lived near the Bay of San Miguel, Panama City. describe in few words about the geographical aspects of this place? It is located on the central western coast of South America facing the Pacific Ocean. how is the politics over there? It is a unitary presidential representative democratic republic with a multi-party system. give one example reflecting its foreign relationship? It has been dominated by close ties with the United States and Asia, particularly through the Asia-Pacific Economic Cooperation (APEC), the World Trade Organization, and a few others. name a few colonial arts over there? Portrait of prisoner Atahualpa what are the various cuisines over there? "Anticuchos", "ceviche", and "pachamanca".
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Pachamanca [SEP] Introduction
Pachamanca (from Quechua "pacha" "earth", "manka" "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a "huatia". It is generally made of lamb, mutton, alpaca, pork, chicken or guinea pig, marinated in spices. Other Andean produce, such as potato or chuño (naturally freeze-dried potato), "habas" (green lima beans), sweet potato, cassava, yuca, humitas (corn cakes), ears of corn, and chili, are often included in the baking. The dish is primarily made in the central Peruvian Andes in three regions: 1) The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with "chincho", a local herb; 2) in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja, they use lamb and a different seasoning; and 3) in several places of Ayacucho department.