Dish

Picante de cuy

Spicy guinea pig stew

Picante de cuy 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 cooked in a spicy sauce made from aji peppers, onions, tomatoes, and other ingredients. The dish is typically served with potatoes and other side dishes. Picante de cuy 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

Picante de cuy 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

Picante de cuy 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 picante de cuy, with different regions of Peru having their own unique recipes. Some recipes call for the guinea pig to be cooked in a clay pot, while others use different types of peppers and spices in the sauce.

Presentation and garnishing

Picante de cuy is typically served in a bowl, with the guinea pig and sauce surrounded by potatoes and other side dishes. The dish is often garnished with fresh herbs and aji peppers.

Tips & Tricks

When cooking picante de cuy, 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 adjust the amount of spice in the sauce to suit your taste.