The Spanish word 'pachamanca' comes from Quechua, the indigenous language family of the Andes region. It is a compound word formed from two Quechua terms: 'pacha' meaning 'earth' or 'ground', and 'manka' meaning 'pot' or 'cooking vessel'. The word literally translates to 'earth pot' and refers to a traditional Andean cooking method where food is cooked in an earthen oven using hot stones.

Since 'pachamanca' comes directly from Quechua and is a relatively recent borrowing into Spanish, there aren't any simpler Spanish words that share its etymology. This term remains closely tied to its indigenous Andean origins and the specific cooking tradition it describes.

There are no common English words directly related to 'pachamanca' since it comes from Quechua, an indigenous South American language family that had no historical contact with English. However, English has borrowed the word 'pachamanca' itself to refer specifically to this Andean cooking method, though it's primarily used in contexts discussing Peruvian cuisine.