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A 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 
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After 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 
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Then it's covered by more hot stones.  
Credit: Nathan Borchelt 
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The stones are covered with green leaves—or (as seen here) with slightly more contemporary materials like parchment paper…  
Credit: Nathan Borchelt 
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…followed by a blue tarp…  
Credit: Nathan Borchelt 
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…and then dirt…  
Credit: Nathan Borchelt 
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…which seals in the heat.  
Credit: Nathan Borchelt 
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About 45 minutes later, the layering is reversed to reveal the meat, thoroughly baked with the juices sealed in.  
Credit: Nathan Borchelt 
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And the feast is assembled. The guinea pig itself? Sweeter than you'd think. But too boney for my taste.  
Credit: Nathan Borchelt 
 
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