Pachamanca: Mother Earth cooking in Ollantaytambo

From: $48.00

Experience the ancestral Andean cuisine with organic ingredients prepared in stone.

Monday to Sunday
12:00n – 2:00pm
2:30pm – 4:30pm

Price US$pp min 2 pax.
Adults 9 years and older $48
Children 4 to 8 years old: $24
Babies under 2 years old do not pay


More about this activity...

What will you do?

We will visit our vegetable garden. Together, we will place the pachamanca ingredients in the heated stone oven. We will bury the ingredients so that they will cook under the earth. While the tubers, meats and vegetables are cooking, we will take you to our coffee roastery and the Andean distillery to learn about our products in detail. Finally, we will unearth our lunch and enjoy its delicious Andean flavor, while having a great conversation.

Meeting Point


Monday to Sunday
12:00n - 2:00pm
2:30pm - 4:30pm


How to get there

Reception of the Hotel El Albergue located at the train station, Av.
Train Station, Av. Ferrocarril 1, Ollantaytambo.
Arrive at Ollantaytambo Train Station, enter the boarding platform and on the right hand side is the hotel. Enter Reception

What is included in the price

Includes: A welcome cocktail based on caña alta. The guided tour of our orchard, distillery and toastery. Lunch: fresh salad, seasonal tubers, three meats (chicken, lamb and pork), and a variety of local sauces. For drinks: filtered water, chicha morada and the dessert of the day. Taxes.

Does not include: other drinks or alcoholic beverages, transportation



Language in which the experience is offered

Spanish, English, Quechua

Things to consider

Not wheelchair accessible
Suitable for children
Vegetarian options available
Bring hat, sunscreen.
You will be in contact with nature

Learn about host El Albergue

Hello, we are El Albergue, a family business committed to sustainability and the environment, which is why we offer experiences that connect you with nature. We are partners of Destileria Andina in Ollantaytambo.

Meet your host

Cancellation Policy

Up to 24 hours prior