The Quechua people of Peru cherish the tradition of pachamanca, a traditional Peruvian cooking method that traces its origins back to the Inca Empire. Pachamanca involves burying food in the ground and using hot stones to cook it, creating a unique earthen oven. It is a cooking experience that brings the entire community together. The dish consists of layers of vegetables like potatoes, sweet potatoes, yucca, oca, and mashwa, followed by meats such as chicken, beef, and pork. Other ingredients like corn, fava beans, cheese, and Peruvian tamales are also included. The food is covered with leaves, craft paper, and soil and left to cook for a few hours. Pachamanca is a treasured dish enjoyed on Sundays, reflecting the collaborative spirit and shared enjoyment of the community.