Earth Oven and Pit Cooking

Barbacoa, or asado en barbacoa (Spanish: [baɾβaˈkoa] ) in Mexico, is the indigenous variation of the method of cooking in a pit or earth oven.

Curanto (from Mapudungun: kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an earth oven that is covered with pangue leaves and turf.

An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures.

Hāngī (Māori: [ˈhaːŋiː]) is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu.‍ It is still used for large groups on special occasions, as it allows large quantities of food to be cooked without the need for commercial cooking appliances.‍

Kālua (Hawaiian: [kaːˈlu.a]) is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven.

Pit barbecue is a method and/or apparatus for barbecue cooking meat and root vegetables buried below ground.

Rosvopaisti (Finnish lit. “robber’s roast”; Swedish: Rövarstek) is roast meat cooked in a cooking pit.

Cabeza Guateada, Guatiada or Hueateada, also known as Vaka akangué yvyguy in Guarani, is a traditional gastronomic preparation of Northeastern Argentina and Paraguay consisting of a whole beef head traditionally roasted in an earth oven.