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 cities like huancayo, tarma and jauja; they use lamb and a different seasoning; and 3) in several places of ayacucho department. in the peruvian amazonia, the southern and northern andes, and the mostly desertic coast the dish is uncommon due to the lack of firewood or the type of stones needed without any content of sulphur. meat is wrapped in marmaquilla or chincho leaves before being put in this kind of earthen stove.