For the meats and marinade

• 1 kg lamb, cut into large pieces (2.2 lb)
• 1 kg pork belly or pork ribs, cut into large pieces (2.2 lb)
• 1 kg chicken pieces (2.2 lb)
• 500 ml chicha de jora (2 cups)
• 100 g ají panca paste (⅓ cup)
• 30 g garlic, minced or blended (6 large cloves)
• 60 g fresh huacatay (1 small bunch)
• 40 g fresh chincho (1 small bunch)
• 20 g fresh cilantro (½ bunch)
• 10 g fresh muña (1 handful)
• 8 g ground cumin (2 teaspoons)
• 5 g ground black pepper (1 teaspoon)
• 25 g salt (1½ tablespoons)

For the pachamanca

• 2 kg medium Andean potatoes, thoroughly washed (4.4 lb)
• 1.5 kg medium sweet potatoes, thoroughly washed (3.3 lb)
• 1 kg fresh fava beans in their pods (2.2 lb)
• 8 medium ears of corn, cut in half
• 8 medium fresh humitas
• 500 g fresh white cheese (1.1 lb)
• 16 large banana leaves or 24 corn husks
• 8 kg clean, smooth, heat-safe stones
• 8 kg dry firewood