Dish

Cuy frito

Fried guinea pig

Cuy frito is made by marinating guinea pig in a mixture of garlic, cumin, and vinegar, and then frying it until crispy. The dish is typically served with potatoes and a spicy sauce made from aji peppers. Cuy frito is a popular dish in the Andean region of Peru and is often served during festivals and special occasions.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Meat Dish

Origins and history

Cuy frito has been a traditional dish in Peru for centuries, dating back to the Inca Empire. It was originally a dish for the wealthy, but over time it became a popular dish for all classes. Today, it is considered a delicacy in Peru and is often served during festivals and special occasions.

Dietary considerations

The dish is not suitable for vegetarians or vegans due to the use of meat. It is also not suitable for those with a pork allergy, as guinea pig is a member of the pork family.

Variations

Variations of the dish include using different types of marinades and spices. Some recipes also call for the addition of beer or chicha, a traditional Peruvian corn beer, to the marinade.

Presentation and garnishing

Cuy frito is typically served on a large platter, with the potatoes and sauce arranged around the fried guinea pig. The dish can be garnished with fresh herbs or sliced aji peppers.

Tips & Tricks

To make the dish less spicy, reduce the amount of aji peppers in the sauce.

Side-dishes

Potatoes are the traditional side dish for cuy frito. Other side dishes that pair well with the dish include rice and beans, and a simple green salad.