This is a 1500-year-old pre-Inca dish which, translated, means "food cooked under ground."  After one day of marination, pre-braised lamb, chicken, pork, llama, and guinea pig meat are placed at the bottom of a three-foot leaf-lined pit.  High-altitude root crops such as oca, mashua, potatoes, yams, and corn ablaze with color are placed on top of the meat with cinnamon, cloves, and raisins, then sealed with a final layer of leaves, topped with hot stones, and covered with earth to cook for 12 hours.