This traditional Peruvian dish (actually more a cooking method) dating back to pre-Hispanic times comes from the Andean provinces, but meanwhile conquered Lima and is found in many rustic restaurants. Hot rocks that had been heated in a fire are put into a hole in the ground creating a natural oven.
According to their cooking time ingredients like potatoes, sweet potatoes, meats (beef, pork, lamb, guinea pig, alpaca, chicken marinated in spices), herbs, corn, leaves, chilies and beans are layered between more hot stones. Everything is covered with leaves and soil. After about 2 to 4 hours the "oven" is opened and an absolute delicious meal appears on your plate.