Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Traditional Cuy dish served
Traditional South American roasted guinea pig with coriander and sides

Andean Roasted Guinea Pig (Cuy)

Author: Flavelo
Recipes Main Courses
While unusual to Western eyes, Cuy (guinea pig) is a sacred, millennia-old tradition in the Andes. Far from being a pet, it is a revered ceremonial dish. The secret to a good Cuy is incredibly crispy skin—like the best pork crackling—covering a thin layer of rich, dark meat similar to rabbit. In Peru, serving this is the highest form of hospitality.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 2 servings
🔥 Calories 650 kcal
🌍 Cuisine Andean (Latin American)

Ingredients

Equipment Needed

  • Roasting pan with rack
  • Paper towels
  • Basting brush
  • Mortar and pestle (for spices)

Instructions

1 ✓

Make the 'pimentón' paste: mix the oil, lemon juice, crushed garlic, cumin, paprika, salt, and pepper.

Tip: The acidic citrus juice helps drive the spices deep into the meat.
2 ✓

Pat the meat completely dry with paper towels. Rub the paste thoroughly inside and out. Refrigerate for at least 2 hours (preferably overnight).

Tip: Moisture is the enemy of crispy skin. If the skin is wet, it will steam instead of roast.
3 ✓

Preheat oven to 400°F. Place the meat on a rack set over a baking sheet (to catch drippings).

Tip: The rack ensures hot air circulates underneath, making the skin crispy all over.
4 ✓

Roast for 50-60 minutes, turning halfway through. If the skin isn't crispy enough, increase heat to 425°F for the last 10 minutes.

Tip: Watch closely at the end, as the garlic marinade can burn!
5 ✓

Serve whole with boiled potatoes, garnished with fresh cilantro.

Tip: Traditionally eaten by hand, similar to chicken wings.

Recipe FAQ

What can I substitute?
If you want the flavor profile without the guinea pig, a whole roasted rabbit or a small chicken works beautifully with this spice rub.
How do I get crispy skin?
Dryness is key! The skin must be completely dry before roasting, and high heat is needed at the end.

Ingredients

  • 2 whole Guinea Pigs (Cuy) - cleaned and ready to cook
  • 6 cloves Garlic (minced)
  • 1 tsp Ground Cumin
  • 2 tsp Paprika (or spicy chili powder)
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 4 tbsp Olive Oil
  • 3 tbsp Lemon or Lime Juice
  • 1/2 cup Fresh Cilantro (for garnish)
  • 1.5 lbs Potatoes (boiled, for serving)