Cuy Chactado — Print Recipe — The Culinary Codex

A traditional Andean delicacy of whole guinea pig flattened and deep-fried until incredibly crispy, served with potatoes and salsa, a ceremonial dish of the Peruvian highlands.

Ingredients

1 whole guinea pig (cuy), cleaned and prepared
4 cloves garlic, minced
1 tbsp ground cumin
1 tsp ají panca paste
1 tsp salt
1/2 tsp black pepper
Vegetable oil for deep frying
4 whole potatoes, boiled
Fresh salsa criolla for serving

Instructions

1 Clean the guinea pig thoroughly, pat dry with paper towels, then season inside and out with the minced garlic, cumin, ají panca paste, salt, and pepper.
2 Let the seasoned cuy marinate for at least 30 minutes at room temperature, allowing the spices to penetrate the meat for maximum flavor.
3 Flatten the cuy by pressing it open and placing a heavy weight (like a clean stone or cast-iron skillet) on top while it begins to fry in a large pan with hot oil.
4 Deep fry the flattened cuy in hot oil at 350°F (175°C) for 15 to 20 minutes, keeping it submerged and turning once, until the skin is shatteringly crispy and deep golden brown.
5 Remove from the oil, drain on paper towels, and serve whole on a platter surrounded by boiled potatoes and fresh salsa criolla made with sliced onions, lime juice, and ají.

Did You Know?

Guinea pigs have been raised as food in the Andes for over 5,000 years, and an estimated 65 million cuy are consumed annually in Peru, where they even appear in paintings of the Last Supper in Cusco Cathedral.