Dish

Pepián de cuy

Guinea pig stew

Pepián de cuy is a flavorful dish that is made with guinea pig, peanuts, sesame seeds, and a variety of spices and herbs. The dish is typically served with rice or potatoes. The spices used in this dish include cumin, coriander, and achiote. The dish is typically cooked in a sauce that is made with chicken broth and vegetables. This dish is perfect for those who want to try something new and exciting.

Cuisine of the Americas› Central American cuisine› Guatemalan cuisine

Stew

Origins and history

Pepián de cuy originated in Peru and has been a traditional dish for centuries. The dish is typically served during special occasions and celebrations. The dish is also considered a delicacy in some parts of Peru.

Dietary considerations

This dish is not suitable for those who follow a vegetarian or vegan diet. It is also not suitable for those who have a peanut or sesame allergy.

Variations

There are many variations of Pepián de cuy that can be made with different meats or vegetables. Some popular variations include chicken, beef, and vegetable Pepián de cuy. The dish can also be made with different levels of spiciness depending on personal preference.

Presentation and garnishing

Pepián de cuy is typically served in a bowl or on a plate with rice or potatoes. The dish can be garnished with fresh cilantro or parsley. The dish can also be served with a side of salad or avocado.

Tips & Tricks

To make the dish less rich, reduce the amount of peanuts and sesame seeds used in the recipe. To make the dish more flavorful, marinate the guinea pig in the spices and herbs for several hours before cooking.

Side-dishes

Pepián de cuy is typically served with rice or potatoes. Some popular side dishes include salad and avocado. These side dishes help to balance out the richness of the dish and add additional flavor and texture.

Drink pairings

Pepián de cuy pairs well with a variety of drinks including beer, wine, and cocktails. Some popular drink pairings include Pisco Sour, Chicha Morada, and Cusqueña.