Claire Dean
Claire Dean

Claire Dean

Travel in South America is a joy to behold. The rich variety of destinations, experiences, landscapes and geography fascinated me so much, that I chose to relocate here, over 20 years ago! The best thing I ever did! Allow me to share my knowledge and passion for Central and South America with you and help you plan your holiday of a lifetime!

Cuy: The Best preparations

Cuy: The Best preparations

4MINREAD

Written by:Claire Dean

Last Update: 2025-02-13

Most people from Western countries in North America or Europe know of the Cuy as a "Guinea Pig" and have had or known someone who has had one as a pet. In South America, however, the Cuy is a delicacy known for its rich flavor and texture. It has been used for over 5000 years in the Andean highlands of Peru, Bolivia, and small parts of Ecuador and Colombia.

 
 
In the Andes of South America, the humble Peruvian guinea pig holds a place in history. Known as “cuy,” this animal that we better know as a pet is both a delicacy and an icon in Peruvian culture. In the highlands of Peru, the guinea pig serves as more than just a food source. It represents the spiritual essence of Andean culture. The Incas believed that Guinea Pigs had the ability to communicate with the gods and could also predict the future. As a result, they were often used in divination rituals and sacrifices. Make sure you sample the humble guinea pig on your Peru vacation packages!

Cuy Farm

The Cuy was initially domesticated for its meat in the Andes. It was usually eaten by indigenous communities during significant ceremonial events as a delicacy and reserved for special occasions. Still, the Cuy has a history of much greater significance in the Andes than just food. It can often be seen in the elaborate ceramic and gold artwork of the Moche culture from 100-700 AD on the northern coast of Peru, and it can also be recognized in Folklore tales and traditions of the past. The exchange of Cuy as gifts, their use in social and religious ceremonies, and their use in healing. Even today, the Cuy is used by Curanderos, or folk doctors, to diagnose and cure diseases by moving the animal all over a person's body and cutting the animal open to determine the illness. This type of healing is used in many areas where Western medicine is unavailable or untrusted. 

 

In the kitchen, the preparation of cuy involves specific seasoning and meticulous cooking. Chefs marinate the cuy in spices to enhance its natural flavors. This preparation pays homage to traditional Peruvian cooking techniques. Restaurants throughout Peru offer cuy on their menus, with a variety of preparations. Sample cuy on your Peru tour packages and immerse yourself in authentic Peruvian culture.

Gourmet Cuy

 

One of the reasons that Cuy is so popular to raise is the fact that it is a very low-maintenance animal, needing little space, food, and attention to thrive. It breeds quickly, up to 5 litters a year and an average of three pups per litter. Many households have permanent cages with dozens of Cuyes who often only need fresh alfalfa to provide them with the nutrients and water they need. In addition to the simple and easy standards of raising these animals, the Cuy is exceptionally high in protein, low in fat and cholesterol, and very nutritious. 

 
Originally from The Andes, the modern guinea pig is a descendant of the ancient guinea Pig of The Incas. There are many indications that the original inhabitants of The Andes in Ecuador, Peru, and Bolivia, began to domesticate these wild animals around 5000 BCE. In Peru, they were kept principally for food. On Cusco Peru tours you will have ample opportunities to sample this delicacy.

Casa de Cuy


Different ways to prepare Cuy

Cuy al Horno

Cuy al Horno (Baked Guinea pig) is one of the best guinea pig recipes, which is a traditional Peruvian dish. This recipe calls for the guinea pig to be roasted in an oven, and it is often served with potatoes and a side of salad. Cuy al Horno is a simple dish full of flavor and is sure to please even the pickiest of eaters. This recipe is worth trying if you are looking for a new and exciting way to prepare a guinea pig. Although you will find it in almost every tourist restaurant in the country, keep in mind that the fresh guinea pigs are in Cusco.

 

Cuy al horno is a traditional preparation of roast guinea pigs originating from Peru. This dish is popular in Cusco, yet it can be found in most tourist-oriented restaurants all over Peru. The guinea pigs are marinated in a combination of garlic, aji amarillo, cumin, oil, chicha de jora, huacatay, and salt to absorb the flavors then is put on a slow roast in the oven. Learn how to prepare it at a cooking class Cusco when you visit Peru.

Oven Baked Cuy


Cuy Chactado

The guinea pig is coated in seasoned flour and deep-fried in vegetable oil until it becomes crunchy; in some restaurants, the chefs will use a big stone to deepen the pan for the guinea pig to be easily broken up. The deep-fried guinea pig is then served with potatoes and salad. Cuy Chactado is called the Arequipa region style, where guinea pig is mixed with spices and then fried. The result is a juicy, flavorful, and genuinely unique meal you won't find anywhere else.

 

Cuy chactado is a traditional dish from Arequipa. This fried guinea pig is a Peruvian delicacy to sample when you are on your Arequipa tours. It tastes like a cross between rabbit and guinea-fowl, or pork when fried. Cuy Chacteado is usually served with other Andean favorites such as potatoes, and corn.

Cuy Chactado


Cuy al Palo

Cuy al Palo, or Guinea pig on a stick, is typical in Peru, and it's the most common way the locals prepare. The villagers do not have access to an oven in the countryside, so the best way to prepare is to roast in front of their "Qonchas," or wood-fired stoves. This style can be seen in the Sacred Valley and is widely available for visitors to the region.

 

There are many restaurants serving guinea pig during your Cusco tours. Cuy al palo is like a guinea pig kebab, and some restaurants specialize in cuy and this is all they will sell. If you see a guinea pig in Peru, it is not usually a family pet but the family’s plan for a special occasion at some point. The Guinea Pig even has its own day on the second Friday each October!

Cuy al Palo


Pepian de Cuy

Pepián de Cuy is a hearty stew made with guinea pig meat and corn and seasoned with peppers, onions, and peanuts. This hearty stew is served with rice and avocado.

 

A Guinea Pig stew to try on your Csco day trips is called pepián de cuy. This stew is made with a combination of guinea pig meat, potatoes, corn, onions, peanuts, salt, pepper, and garlic. The guinea pig is cut into quarters, lightly fried in oil, then placed into a pot with the veggies to stew. Roasted and ground peanuts are added for extra flavor, which once cooked, is served with white rice on the side.

Guinea Pig Stew

 

Pachamanca

Pachamanca is a traditional way of cooking meat, vegetables, and fruits, using hot stones, and all the ingredients are buried underground. This style has been around for centuries and is very popular in Andean communities. Due to its difficulty, this dish is prepared only for big celebrations and important dates.
 

 
The Pachamanca—a traditional underground Inca barbecue, cooked under hot stones. It has been a popular dish in rural Andean communities for centuries. It’s even believed by locals to pre-date the Incas. In Peru’s Andean región, families still prepare the Pachamanca using traditional methods and ingredients, such as pork, cuy (guinea pig), lamb, and alpaca. Try pachamanca on your Cusco Peru tours.

Pachamanca

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