It’s harvest time at Texas wineries, and one Hill Country vineyard celebrated with a tradition that dates back to the Incas. At the La Cruz del Comal winery just west of New Braunfels, the harvesting of the grapes started at sunrise.
The culmination of the hard work was a fabulous feast celebration called a Pachamanca. Pachamanca is a colorful method of cooking that was often performed in celebration of harvests. It’s a fascinating process. A deep hole is dug and then lined with firey hot rocks. Next, marinated chicken, lamb, and vegetables are layered to the top and then covered with herbs, corn husks, rocks and dirt. The feast then bakes underground for about an hour.
A huge thank you to Culinary Institute of San Antonio Latin Cuisine Specialist Elizabeth Kossick and winery owner Lewis Dickson for including our cameras.