Festival Stall · Roast Lamb
Cancacho Puneño
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The whole animal is roasted inside an earthen pit oven called a "huatia," a pre-Hispanic Andean cooking method that predates Spanish colonization.
A whole lamb or goat is rubbed with a spicy rocoto-and-garlic paste and slow-roasted in a clay or earthen pit oven until falling-apart tender. Vendors carve portions to order at weekend markets, served with potatoes.
Why it's made this way: Cancacho developed as a herders' feast dish specific to Puno's high, cold Altiplano, where sheep and llama ranching dominate over farming.
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Part of World of Street Food — 690 dishes from 118 countries.
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