Roast or deep-fried cuy is a regional delicacy in Peru and many other countries in South America. Americans may find this disconcerting, as the animal known as "cuy" in Peru is known in the English-speaking world as guinea pig. Add this to my Recipe Box.
Types of Cuy Dishes
In addition to roasting and frying, cuy meat is prepared in nearly every way that chicken or beef may be prepared. Fried cuy, known as cuy frito or cuy chactado, involves pounding the meat prior to cooking in hot oil. Roast cuy is usually prepared from the whole guinea pig, teeth and all. Cuy may also be added to soups or casseroles, broiled, barbecued or boiled.
Significance
Because roast cuy is a labor-intensive dish, it is reserved in most places as a special meal, served to celebrate holidays like Christmas or special events like weddings and christenings.
Fun Fact
Roast cuy is traditionally eaten only with the fingers, not with knife and fork. This leaves a distinctive smell, called tufo, on the hands.
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