Cuy (Guinea Pig)
Guinea pig is a well-known Peruvian delicacy that has been consumed in Peru since the Inca Empire ruled the country. One of the Andean region's most popular meat sources (the other being alpaca), this guinea-pig-as-food instills dread in Westerners who regard it as a pet rather than a meal. Consider soft, smokey black meat (almost like fowl!) beneath a shimmering golden veneer of shatteringly crisp skin, and you'll get a sense of the allure. Consider it a single-serving suckling pig.
The traditional method involves filling the entire animal with local herbs, roasting it over an open wood fire, and serving it with potatoes. When served this manner, it tastes best with an aji sauce dip and eaten by hand, similar to fried chicken. However, more polished restaurant-ready recipes, such as deep-frying or braising, are now popular from Cusco to Lima.
The most tender foods can be found at higher elevations. You may find it in most restaurants in the area if you explore the Inca ruins and other areas. Cuy is often eaten with salsa and potatoes, although there are several delectable alternatives. Traditionally, Cuy al Horno was only served on exceptional occasions. This classic Peruvian dish is now available in specialized restaurants across the country.
