The Guinea Pig, or Cuy, is a beloved housepet to many around the world. In many places in South America it is dinner.
Cuy
Guinea pig; beloved pet by many, dinner for many others. In much of the Andes, cuy is a delicacy. Many Andean children will tell you that it is their birthday dinner. I have tried cuy on several occasions. It isn't as bad as you would think. It's a lot like chicken actually, but most everything is. It is high in protein at 23%. The eating of cuy may seem strange and barbaric even to some westerners, but it is a long tradition that dates back thousands of years to many Pre-Colombian cultures. The animal was domesticated thousands of years ago alongside camelids such as the llama and alpaca.
It can a be a little difficult to figure out exactly how to eat it to some. You can try with a fork but it is quite difficult. Most will pick it up by the legs and kind of gnaw on it like an ear of corn.
Cuy al Horno, or roasted cuy, is the most common preparation. The guinea pig is stripped of its fur, split down the middle from underneath, and baked and usually served with a side or two, usually some form of potatoes. If you make it to Cusco try it at Kusikuy (the happy guinea pig in Quechua) on Calle Suecia. They serve their cuy, usually a large one too, on a skewer with the cuy standing on all fours. It is quite intimidating. Picante de Cuy, which is fried cuy served in a spicy sauce with potatoes, is my personal preferred method of preparation. There are many other recipes such as Cuy Colorada, Cuy con papas, and Cuy Chactao.
Remember, if you are at a tourist restaurant and cuy is unusually cheap, say under $4 for the plate, there is a good chance it is a rat. Look at it closely. If you visit a traditional, local place such as a picanteria, you are likely safe regardless of the price.
