Pachamanca is a traditional Andean dish based on the under-earth baking of different kinds of meat and produce. The meat and produce are wrapped in banana leaves, put inside the underground oven, and cooked using stones pre-heated in a bonfire. This cooking method has existed in the Peruvian Andes since before Inca times. The Urubamba Sacred Valley is a perfect setting for this amazing culinary experience, in which guests can be surprised by a group of local musicians and dancers.