Cuy is a specialty dish in Peru, and whether you are in Arequipa, Lima, or Cusco, you will find it served in one form or another. Cuy is otherwise known as guinea pig, and while it is not a typical dish in other parts of the world, Peruvians don’t seem to get enough of it. In fact, they have been eating guinea pig for approximately 5,000 years.
Be prepared however as it is often cooked whole and is served with head, teeth and ears intact. Definitely not for the faint hearted!
Cuy chactado is a traditional dish in Arequipa –fried guinea pig although the roasted version known as el horno is popular too, particularly in the Cusco region. It is indeed a Peruvian delicacy. It tastes like a cross between rabbit and guinea-fowl, or pork when fried. These are small animals and have barely enough meat for one person. They are usually served with other Andean favorites such as potatoes, and corn.
There is no shortage of restaurants offering this Andean delicacy. Some restaurants specialize in cuy and are called ‘cuyeria’. So if you see a guinea pig in Peru, chances are it is not a family pet but a family’s plan for dinner. There is even a special day dedicated to this tasty animal – National Guinea Pig Day is celebrated on the second Friday in October.
Of course, cuy is not for everyone; but if you feel brave enough to try it, you will be in good company as approximately 65 million guinea pigs are eaten in Peru each year. That’s a whole lot of pig!
