Cuy Asado

Name: Cuy Asado
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2 servings
Cuisine: Ecuadorian
Ingredients: 1 whole dressed guinea pig (about 800g); 6 cloves garlic, crushed; 2 tsp cumin; 1 tsp achiote powder; 2 tbsp vegetable oil; Salt and pepper; Lime juice

Cuy Asado (KOO-ee ah-SAH-doh)

Roasted Guinea Pig

⏱ Prep Time 30 min + marinating

📈 Difficulty Hard

👥 Servings

🔥 Calories 452 kcal

Whole roasted guinea pig, marinated in garlic and cumin, spit-roasted until the skin is impossibly crispy and the meat is tender — a pre-Inca Andean delicacy.

Nutrition & Info

Protein 42.0g

Carbs 8.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

rotisserie or oven roasting pan basting brush

Presentation Guide

Vessel: large platter

Garnishes: lime wedges, aji sauce

Accompaniments: llapingachos, salad, mote (hominy)

Ingredients

1 whole dressed guinea pig (about 800g)
6 cloves garlic, crushed
2 tsp cumin
1 tsp achiote powder
2 tbsp vegetable oil
Salt and pepper
Lime juice

Instructions

1
Clean and pat dry the cuy. Score the skin lightly in a crosshatch pattern.
2
Make a paste of garlic, cumin, achiote, oil, salt, pepper, and lime juice. Rub all over and inside the cuy.
3
Marinate refrigerated for at least 4 hours or overnight.
4
Roast on a spit over charcoal or in a 200°C (400°F) oven for 45-60 min, basting frequently.
5
The skin should be deeply golden and crackling crispy. The meat should be tender and pull from the bone.
6
Serve whole on a platter with llapingachos and salad.

💡

Did You Know?

Guinea pigs have been domesticated in the Andes for over 5,000 years — longer than chickens or turkeys in the Americas.

Chef's Notes

Equipment Tips

rotisserie or oven
roasting pan
basting brush

Garnishing

lime wedges, aji sauce

Accompaniments

llapingachos, salad, mote (hominy)

The Story Behind Cuy Asado

Cuy is the oldest continuously consumed domesticated animal in the Americas, raised by Andean peoples since at least 3000 BCE. The Inca considered it sacred and used it in religious ceremonies and medicinal rituals. Today it remains the centerpiece of celebrations in highland Ecuador, and raising cuy is an important source of protein and income for rural families.

🕐 Traditionally enjoyed festivals and celebrations 📜 Origins: Pre-Inca (5000+ years)

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