Aderezo de Pachamanca Olla de Barro 185g

A thick, aromatic paste that brings the unmistakable aroma of Andean herbs into the kitchen: aderezo de pachamanca captures the classic balance of chincho, huacatay, ají panca and toasted spices. It has a full-bodied texture, a deep dark colour, and an intense, earthy, herbaceous flavour, created to penetrate deep into meats and root vegetables without overpowering their natural taste.

The Andean tradition of pachamanca

Pachamanca is one of the most ancient and symbolic preparations in Peruvian gastronomy, rooted in giving thanks to the earth, the Pachamama. Traditionally cooked in a pit dug into the ground with volcanic stones heated red-hot by fire and covered with banana leaves, it is the centrepiece dish of community feasts, celebrations and family gatherings in the Andes.

The soul of this dish lies specifically in the marinade made with native herbs, particularly chincho and huacatay. This ready-to-use paste allows you to recreate that distinctive aromatic bouquet in your home kitchen, adapting it to contemporary cooking methods.

How to use aderezo de pachamanca at home

There is no need to dig a pit in the garden to achieve an authentic result. With this seasoning, you can make a pot-cooked pachamanca (a la olla) or oven-bake it in just a few straightforward steps.

Take your preferred meats cut into large pieces: pork, chicken, beef or lamb. Brush the paste generously over each piece of meat, massaging it to distribute it evenly. For best results, allow two heaped tablespoons per kilo of meat.

Leave the meat to rest in the refrigerator for at least two hours, or even better overnight, covered with cling film. Prolonged marinating allows the herbs to tenderise the fibres and release their aromatic oils.

If using the oven, arrange the marinated meats in a large roasting tin along with baby potatoes, sweet potatoes (camote), corn on the cob cut into rounds, and whole broad beans in their pods. Cover tightly with aluminium foil or banana leaves to lock in moisture and cook at 180 degrees for about seventy minutes, uncovering for the final ten minutes to brown the top.

Dishes featuring this marinade

• Pachamanca a la olla: mixed meats gently simmered in a heavy-based casserole pot, resting on a bed of potatoes, camote and broad beans.
• Andean roast chicken: chicken thighs or drumsticks marinated and roasted directly with seasonal vegetables.
• Glazed pork ribs: oven-roasted pork marinated with the paste loosened with a splash of dark beer or chicha de jora.
• Steamed vegetables and legumes: squash, sweet potatoes and broad beans seasoned before steaming or braising.

What to pair it with at the table

At the table, the meal is served on large sharing platters, serving the meats alongside their cooked tubers and lightly griddled Andean fresh cheese. A side sauce, such as a fresh huacatay cream or salsa criolla made with thinly sliced red onion, lime and coriander, helps balance the richness of the meats.

To drink, the most classic pairing is a cold glass of chicha morada, which offers a fresh, fruity note, or a pale lager or traditional maize beer to cleanse the palate between bites.

When to prepare it

This dish does not belong to quick weekday cooking: it is a Sunday lunch, the occasion when people gather around a full table and eat unhurriedly. Preparing it with ready-made aderezo cuts down the long process of grinding fresh herbs, allowing you to enjoy a festive meal without spending the entire morning on prep work.

How to store the jar

Before opening, keep the jar in a cool, dry larder away from direct sunlight. After opening, always wipe the rim of the jar with a clean cloth, replace the lid tightly, and store the product in the refrigerator, preferably consuming it within twenty to thirty days.

If using a spoon to scoop out the seasoning, ensure it is always completely clean and dry to avoid contamination that could affect the freshness of the remaining paste.

Yield of the 185g jar

The 185-gram jar is sufficient to comfortably marinate between two and three kilos of meat along with their accompanying root vegetables. It is the perfect quantity for putting together a complete meal for a family of four to six, without leaving open jars sitting in the fridge for too long.

Who it is for and who it is not for

This seasoning is ideal for lovers of traditional Peruvian cooking who want to recreate the flavours of the Andes at home without having to source fresh herbs like chincho, which are often impossible to find fresh outside Latin America. It is designed for those who appreciate complex, herbal, deep flavours.

It is not suited, however, for anyone looking for a purely hot chilli paste or a neutral base for a soffritto: the distinct presence of huacatay and signature spices gives a very specific, defined character to every preparation.

Frequently asked questions

Is this seasoning very spicy?

The paste has a moderate, aromatic heat, coming primarily from ají panca, a chilli pepper known for its fruity and smoky flavour rather than intense heat.

Can I use this aderezo de pachamanca for vegetarian dishes?

Yes, you can use it to marinate potatoes, corn on the cob, beans, mushrooms or tofu before roasting them in the oven or steaming them in a pot.

Do I need to add salt to the marinade?

Ready-made marinades typically already contain salt. Always taste a small dab of the paste before deciding whether to add extra salt to your meats.

How can I substitute banana leaves for oven cooking?

If fresh or frozen banana leaves are unavailable, you can cover the roasting tin with baking paper directly touching the ingredients and seal the outside with aluminium foil to retain internal moisture during cooking.