Summary: <br> The Incas considered the fertile valley of the <br> Urubamba River to be a sacred place. One legend claims that the sun refreshes <br> itself at night in the chilly waters underneath the river. The lush grasslands <br> of this high plateau support sheep and grain production, and the mountain <br> backdrop provides the ideal setting for an authentic pachamanca, or Andean pit <br> roast. Usually undertaken at harvest time, as a thank-you to Pacha Mama, or <br> Mother Earth, a full-scale pachamanca, is a major endeavor that engages the <br> entire community. For his visiting American guests, Chef Pio Vasquez of El <br> Huacatay restaurant in the town of Urubamba has orchestrated a pachamanca out <br> of season, on a friend’s farm in the picturesque Sacred Valley. <br> <br> For recipes, visit <a href="http://www.ciaprochef.com/WCA">www.ciaprochef.com/WCA</a> <br> <br> <br> <a href="http://cia.podbean.com/mf/web/gfiec/Peru11Pachamanca_YT.mov">Download Podcast Video</a><br>
