Huatia

This type of oven is commonly associated with the peasants in the southern regions of the Andes in Peru, Bolivia, and Chile.

Although the term is often used simply to refer to any simple dirt cooking pit, this is not considered the proper way to build a huatia.

It is then left to cook for many hours soaking up flavors from the surrounding soil.

Although any fire in the pit is extinguished the heat remains for a long time.

[1] As a practical matter the Pachamanca is today served in many parts of Peru even though the tradition of the huatia is changing (i.e. to simplify the cooking process).