Discovering the fascinating gastronomy of South America is a unique experience full of flavors that delight anyone’s palate. The vast culinary panorama of these countries is as diverse as their cultures, traditions, and customs. In this context, a trip to these impressive places will reveal countless delicious options you’ll surely want to try. Consider Peru as an example, one of the best gastronomic destinations, which presents delicious dishes such as cuy.
The guinea pig is a common protein in some cities. Its high nutritional value and unique flavor capture the essence of the Andes, making it noteworthy. This is remarkable compared to places like North America, where people keep guinea pigs as pets. That is precisely why our Machu Travel Peru team wants to share a blog about this majestic Andean animal. We hope to enjoy this particular and delicious journey.
Everything you need to know about the famous Andean Guinea Pig
- The cuy
- History
- Cuy as a dish
- How to eat it
- What does the cuy taste like?
- Where to buy cuy
- Preparing the dish
- Different recipes
The cuy
The name cuy comes from the word quwi in the native language of the Incas, Quechua. This peculiar name originates from the noise the tiny creature produces while concealing itself: “Kew”, “Kew”, and “Kew”. Consequently, people now recognize this charming rodent by this particular name.
Although these peculiar animals do not come from Guinea and are not pigs. People often associate them with domestic rabbits, making them popular. Despite people considering their pets, these small, friendly, and fluffy animals also serve as livestock for their meat. Since they do not live in the wild, their meat is soft and high in protein.
This South American animal is so popular that it has its own festival. At the Cuy contest, competitors perform for best dressed or largest. You can enjoy the national festival while doing tourism in Peru. It happens every second Friday in October to experience this fantastic day and more activities related to the cuy.
History
The history of this cute animal in Andean culture goes back to the Incas. For over 5,000 years, people have kept cuy as pets, for consumption, or even for rituals. In addition, the nobility often enjoyed eating cuy, turning it into a key element in Andean food and culture.
They were also important in religion. People say that Inca priests used them to predict the future, make sacrifices, or conduct rituals. Later, the tasty cuy meat was an essential part of the pre-colonial diet in Peru. This was long before European colonizers brought chicken, pork, and beef to South America.
The cuy is an adorable creature that is prevalent in Andean culture. Proof of this is a famous religious painting at Cusco Cathedral, The Last Supper. In this cultural and religious piece, Jesus and his apostles share a large meal, with a boiled guinea pig as the main dish.
On the other hand, it is part of Andean entertainment, and a popular game of chance called “Tómbola de Cuyes” stands out. This game consists of a circular area with several numbered boxes. Individuals wager on the box number chosen by the cuy, and the correct guesser receives a reward.
Today, Andean people in the region of South America often give a pair of guinea pigs as gifts. It frequently occurs at weddings, birthdays, and various special occasions. Many people see them as a sign of appreciation and typically rear them domestically, like chickens, and consume them.
Cuy as a dish
The indigenous people of the high Andes have raised them for thousands of years. This is especially true in Peru, where it is a key dish and an essential part of Peruvian gastronomy. Breeding is easy because these friendly rodents need little space. Having expansive fields and crops would be the most recommended for their upbringing.
Keep in mind that customs and traditions vary across countries and regions. Just like people eat unusual animals in other countries, Peruvians eat guinea pigs. Once you overlook the initial impression, they become a delicious meal with protein and are low in fat.
In Peru, the population consumes approximately 65 million cuy dishes per year, and it is a tradition. Tasting and participating in this exciting experience is one of the best things to do in Peru. You can even find this delicious traditional Peruvian food at the most popular festivals in the highlands.
The best restaurants in Peru serve guinea pig dishes in Creole and Novo Andina cuisine. Lima, the capital of Peru, has some of the best restaurants in the world. Here, you can enjoy the tasty Peruvian guinea pig significantly and uniquely. We can mention Central, Astrid & Gastón, and Chicha restaurants.
How to eat it
In some cities in Peru and Ecuador, it is common to see locals enjoying the Andean guinea pig meat with their hands. Traditionally, local families make this tasty dish for special occasions and gatherings, especially for visitors. Occasionally, diners agree to eat cuy in any restaurant that serves them.
If you do not prefer to consume it with your hands, attempting to eat it differently might lead to puzzled looks. Nonetheless, keeping a stack of napkins nearby is a good idea, as situations can quickly turn untidy. After enjoying the many tours in Peru, you can relax with this delicious Peruvian delicacy.
What does the cuy taste like?
We can assure you that this source of food’s flavor is unique and not unpleasant at all. Many diners, including us, say its meat tastes like tasty chicken with a firmer and greasier texture. However, its dark meat, similar to rabbit beef, will astonish you in taste and texture. This is a clear example of the biodiversity in Peru and the diverse range of delicious meats it offers.
Where to buy cuy
In nations where people see the Andean guinea pig as a pet, they prohibit consuming its meat. However, you can find it in specialized meat and grill stores in some markets. Most likely, these places bring meat from some andean regions of the south.
If you’re curious, what distinguishes a guinea pig from a cuy? The only difference between the Andean guinea pig and its counterparts is size. Farmers raise and fatten the Andean species for human consumption, making it larger and producing better meat.
Preparing the dish
As mentioned, this high-protein food is one of Peru’s star dishes. Indigenous andean often serve it whole or in pieces. They may grill, roast, or fry it, usually served with rice, potatoes, corn, hot sauce, and more additional sides. Its tasty and tender meat makes a versatile and delicious option.
The way people serve it varies greatly depending on the area and the region. For example, many avant-garde chefs in Lima are going back to their roots with this famous dish. They even combine it with fusion and Peruvian food such as Nikkei cuisine.
Different recipes
Locating various spots to sample Andean cuisine, particularly cuy, is quite simple in Peru. Picanterías and Quintas are viable options. However, Cuyerias are specialized restaurants that prepare cuyes so that you can try different delicious and rich cuy food. If you are in Peru and want to try this tasty dish, we suggest trying the diverse range of dishes offered by Andean cuisine.
Therefore, we share the best dishes of cuy for you to taste on your next trip:
- Cuy chactado (fried guinea pig)
- Cuy al horno (roasted guinea pig)
- Picante de cuy (spicy guinea pig)
- Chiriuchu (cold food)
- Pepian de cuy (guinea pig stew)
“SMALL FLAVORS AND NEW EXPERIENCES CAN BE UNFORGETTABLE MEMORIES!”
As we can see, cuy is a delicious dish that symbolizes Andean culture. The Machu Travel Peru team can help you experience Peruvian cuisine or plan a trip to Cusco or Arequipa. We hope this blog has helped you enjoy Andean culture more and discover information about this fantastic animal.
Adhering to a vegetarian diet is okay. Various alternatives exist for tasting and experiencing Peruvian food. We believe the real challenge lies in trying this delicious dish. Exploring new experiences and learning more about cuy in Peru is worth it.
