The ancient Inca kitchen was known for its use of indigenous ingredients and innovative cooking techniques. While they did not have a built-in sous-vide cooking station, they used a method called 'huatia.' This involved burying food in a pit lined with hot stones and earth. The food would then be slow-cooked over several hours, resulting in tender and flavorful dishes. The ancient Incas also used a variety of herbs and spices, such as aji amarillo and huacatay, to add depth and complexity to their meals.
