Oven-baked guinea pig (Cuy al horno)
(Oven-baked guinea pig)
Cuy al horno is a traditional preparation of baked guinea pigs originating from Peru. This dish is popular in the region of Cusco, but it can be found in most tourist-oriented restaurants in the country. The guinea pigs are marinated in a combination of garlic, aji amarillo, cumin, oil, chicha de jora, huacatay, black pepper, and salt for at least one hour.
It's then placed into a pan with potatoes and baked for an hour. Once done, the guinea pigs are served with the baked potatoes and a salsa consisting of tomatoes, onions, coriander, lemon juice, and salt. One guinea pig is usually served for more than one person because the dish is accompanied by various side dishes.
Oven-baked guinea pig (Cuy al horno) Authentic recipe
The following is a traditional cuy al horno recipe, typical of Tipón and the Cusco region, and calls for only essential and authentic ingredients. The guinea pig is seasoned inside and out with a mix of garlic, earthy cumin, sharp pepper, and oil, all brightened with a splash of lemon juice. Sprigs of fresh huacatay, a herb endemic to the region, add a layer of depth and aroma and are inserted into the hollowed-out guinea pig. The pig is roasted until golden and crisp, preferably in a ... Read more
WHERE TO EAT The best Oven-baked guinea pig (Cuy al horno) in the world (according to food experts)
