rocoto. Olluco con carne: Olluco stew with jerky or llama meat. Pachamanca: Variety of meats, potatoes, lima beans and humitas cooked in the pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs. Pachamanca Huanuqueña: Pork, potatoes, yucca cassava, and sweet potatoes cooked in a pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs like wild sage. Pallares: A stew of savory butter beans seasoned with aji (hot pepper). Pan con Chimbombo: Fish sandwich, mainly silverside fish. Panes Huancaveliqueños: Pumpkin buns, cheese pastries, wheat and achita breads. Papa a la Huancaína: Yellow potatoes with a spicy, creamy sauce. Papas con Uchullachua: Boiled potatoes with aji (hot pepper) and huacatay (aromatic herb). Parihuela: Concentrated soup of fish and shellfish. Pastel de choclo: Made with fresh corn, it can be either salty or sweet with raisins. Patachi: Wheat soup with beans, bacon, beef, and mint. Patarashca: Fire roasted fish wrapped in banana leaves. Patasca moqueguana o caldo de mondongo: Soup made with cow innards, corn, and mint. Patasca tacneña: A soup made with beef, pigs feet, wheat, yellow potato, squash, starch, and garlic. Pebre: Soup with lamb, beef, and ram jerky. Pecan caldo: Ram head soup, cooked with mint and the feet and stomach or innards of the ram; it is served with boiled potato and/or hominy. Pepian de Cuy: Stew made with Guinea pig meat, peanuts, and spices. Pepián de pava: Turkey stew with rice, tender blended corn, cilantro (coriander), and chili pepper. Pescado a la chorrillana: Fried fish in a tomato, onion, and white wine salsa. Pescado a la trujillana: Steamed fish with an egg and onion sauce. Pescado a lo macho: Fried fish in a shellfish sauce with aji (hot pepper) and garlic. Pesque de quinoa: Mashed quinoa seasoned with milk and cheese. Picadillo de paiche: Strips of dried and salted paiche fish meat served with onions, tomatoes, and aji (hot pepper). Picante a la tacneña: A stew made with cow stomach, cows feet, beef jerky, onions, and oregano. Picante de cuy Huanuqueño: Guinea pig stew cooked in a peanut and an aji panca (hot pepper) sauce. Picante de cuy: Barbecued guinea pig stew, seasoned with aji Colorado or amarillo (hot peppers). There is an old variation called or guinea pig broth. Picante de mariscos: A stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets,