Alpaca (Hot Stone BBQ)

Alpaca hot stone BBQ is a traditional Andean cooking method that has become a signature dish in the Sacred Valley of Peru. The technique involves preheating volcanic stones in an open fire until they glow with retained heat, then using them as both a cooking surface and a serving platter. The alpaca meat—lean, slightly gamey, and more tender than beef—is sliced thin and placed directly on the sizzling stones, where it sears within seconds, locking in juices while developing a smoky char.

What distinguishes a great version is the quality of the meat and the precision of the stone temperature. Ideally, the stones are hot enough to create a crisp crust without overcooking the interior, and the alpaca should be sourced from high-altitude herds that graze on native grasses, giving the meat a clean, mineral finish. Accompaniments typically include roasted potatoes, corn, and aji-based sauces that cut through the richness.

A standout experience is offered at Inca BBQ in Ollantaytambo, Peru, where food traveler Mark Wiens documented the hot stone cooking process. There, the stones are heated in a traditional pit, and diners cook the alpaca themselves at the table, controlling doneness bite by bite. Regional variations may substitute llama or beef, and some versions incorporate marination in chicha de jora (fermented corn beer) before cooking. The dish remains a celebration of pre-Columbian cooking technology and the high-altitude landscape that defines it.