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A Dirt Oven. Gastronomical and food culture discoveries. By: Jason Retz
The First Shovels of Earth.
We begin many journeys in different ways, some we choose, few fall in our laps, the rest are simply thrust upon us and place us in, “Sink or swim” situations. The latter explains how I came to Perú, the truthful land of plenty. This is my first article, in which I hope to use to not only strengthen my writing skills, but also in turn learn about this place in which I was so lovingly dumped. Let me explain a little about myself. I am Jason Retz, Florida cracker, Student of Le Cordon Bleu – Peru, Taurus, video game addict, and frequent reader. I love culture. I love all that is culture. I love to say the word culture just to make myself feel more cultured (it’s something about that subtle ‘ch’ noise that makes my boxers twist). I was obliged to come to Lima with my mother at the age of 15. I thought of it as the equivalent of cutting of my 3 rd toe. Although over time I, not only grew used to this place, but also learned to love and appreciate it for it’s beauty. The name of this article owes it’s thanks to the typical Peruvian dish, “Pachamanca.” The unusual word is Quechua for, “earth pot” with, “Pacha” meaning earth and, “Manca” meaning pot. It consists of different tubers (like potatoes, yucca, and sweet potato) different meats (chicken, guinea pig, pork) all mixed with Andean herbs such as, “huacatay” cooked all together in the ground with hot stones and covered to maintain the heat. This dish hasn’t exactly changed since it was first created around 3,000- 5,000 years ago. Yes, I’m sure your jaw dropped a little reading that. Peruvian food actually goes back around 5,000 years ago, with its first dishes being cooked by this same hot stone technique. The Incans would also create soups and stews with hot stones, using big, hollow pumpkins as recipients.
I imagine the majority of these articles being based on things I find in and around Lima, Perú. I will try to include many different kinds of material that food culture could be derived from. Frequenting the hottest cafés, the most enchanting restaurants, and even the largest gems of Peruvian cuisine, the, “huariques”. If you ever come to Perú, ask anyone you meet where you can find their favorite, “huarique”. It’s a Peruvian word that is used to describe the little hole- in- the- walls that are the roots of Perú’s great flavor. They can come in the form of carts, restaurants with 4- 5 tables, or even chunks of marketplace. I will try my hardest to share my thoughts with you, the English speaking world, and share a piece of my world with you. Perú is an abundant place, only needing to be discovered.