Dish

Cuy al palo

Grilled guinea pig

Cuy al palo is a dish that is typically made with guinea pig that has been marinated in a mixture of garlic, cumin, and other spices. The guinea pig is then skewered and cooked over an open flame until it is crispy and golden brown. The dish is typically served with potatoes and a spicy sauce. Cuy al palo is a popular dish in the Andean region of Peru, where guinea pigs are a common source of protein. The dish is often served at festivals and other special occasions.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Meat Dish

Origins and history

Cuy al palo has been a traditional dish in the Andean region of Peru for centuries. Guinea pigs were domesticated by the Incas and were considered a sacred animal. The dish is still popular today and is often served at festivals and other special occasions.

Dietary considerations

Cuy al palo is not suitable for vegetarians or vegans. It is also not recommended for people with a shellfish allergy, as the dish is often cooked on the same spit as seafood.

Variations

There are many variations of cuy al palo, with different regions of Peru having their own unique recipes. Some recipes call for the guinea pig to be stuffed with herbs and spices before it is cooked, while others use different marinades and cooking techniques.

Presentation and garnishing

Cuy al palo is typically served on a large platter, with the guinea pig skewered on a spit and surrounded by potatoes and other side dishes. The dish is often garnished with fresh herbs and aji peppers.

Tips & Tricks

When cooking cuy al palo, it is important to make sure that the guinea pig is cooked all the way through. This can be done by checking the internal temperature with a meat thermometer. It is also important to baste the guinea pig with the marinade while it is cooking to keep it moist and flavorful.