While it may seem unconventional to eat this animal, better known as a domesticated pet, this native mammal has been a fundamental food in the Peruvian Andean diet for around 5,000 years. It even has its own national holiday on the second Friday of October.
A Peruvian Tradition
The cuy is a traditional and important source of protein in the Andes, named after the sound the animal makes. Cuy or guinea pig meat was a significant part of the pre-colonial diet in Peru, long before Europeans introduced chicken, pigs, and cows to South America, and it has continued as a tradition.
The cuy is the second most popular source of meat in the Andes (after the alpaca).
Thinking about eating a rodent or a pet might seem repulsive to some. However, imagine tender dark meat that melts in your mouth, infused with the flavor of charcoal smoke, all under a golden, crispy skin.
In the Kitchen
In traditional Peruvian cuisine, cuy is stuffed with local herbs and slow-roasted over a charcoal fire.
Then, the dish is served with potatoes.
A splash of ají sauce gives this meat a spicy touch. Cuy is generally eaten with the hands, like a piece of fried chicken.
Try pairing it with a strong beer to enhance the lighter flavors and balance the saltiness with sweetness.
