cooked in boiling water, placed in a pachamanca oven, or steamed. They can be wrapped in several ways. One of the earliest references to huminta in Peru was written by the Inca Garcilaso de la Vega in his Comentarios Reales del Inca, which he published in Lisbon in 1609. In talking about huminta he describes his own memories of consumption about the time he lived in Peru between 1539 and 1560. From this it can be deduced that huminta was already prepared in Peru during this time. See also Binaki Hallacas Pamonhas Pasteles Sarmales References External links Latin American cuisine Mexican cuisine Native American cuisine Guatemalan cuisine Ecuadorian cuisine Chilean cuisine Peruvian cuisine Bolivian cuisine Argentine cuisine Maize dishes