The pre-Hispanic pachamanca: learn more about the typical dish in the celebration of the Andean New Year You are Raymi | Ministry of Culture RMMN | RECIPES

The Ministry of Culture remarked, in the context of the ‘Expressions that unite us’ campaign, that the celebrations of the Andean New Year are held all over the country and it is the festival in which the god Sol (Inti is worshiped). ) and Mother Earth (Pachamama).

The sector explained that one of the expressions of this holiday is the preparation of the pachamancatypical dish that symbolizes the identity of all Peruvians, especially on this date.

He Andean New Year It is celebrated every June 21, which coincides with the winter solstice in the southern hemisphere, where Peru is located. It was born thanks to the Aymara in Puno and is also celebrated in Puno Cusco as part of the party of the You are Raymi.

The belief explains that on this day the harvest cycles are resumed and thanks to the Sun and the Pachamama for the food granted, in addition to asking for a new good season of sowing and agricultural production.

Pachamanca is a flagship dish.  (Image: Ministry of Culture)
Pachamanca is a flagship dish. (Image: Ministry of Culture)

Pachamanca: Plato flag

According to tradition, the royal authorities and the people opened to the mother earth preparing pachamanca, covering hot stones inside. Andean communities they have used this cooking technique to prepare this dish as a way of pleasing the ground for food testing.

The inputs used in this dish are: potato, sweet potato, beans, corn, beef, chicken, guinea pig and aromatic herbs are used, such as chincho, huacatay, muña, among others, to cover and seal all inputs and are cooked with the heat of hot stones.

He researcher and chef Luis Armando La Rosa Cabizza, known as ‘Don Cucho’joins the “Expressions that unite us” campaign and notes that the pre-Hispanic pachamanca could be enriched with meats such as taruca (deer), llama or alpaca, wild and domesticated birds, such as ñuñuma (duck), with some sajino (species of wild boar) betrayed by Antisuyo and reproduced in the pottery of the culture Vicus, according to Fernando Cabieses, and the guinea pig raised at home more than a thousand years before the arrival of the Spaniards.

He Ministries of Culture recorded the elaboration of the pachamanca is an Andean tradition that maintains to the present time in all the regions of Peru and that in the celebration of Andean New Year is served in all his presentations.


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