The following is the classic picante de cuy recipe. It's a simple dish where guinea pig pieces are seasoned with salt and garlic and then fried until golden. The meat is paired with boiled potatoes and spiced with yellow ají pepper for a little heat. When done, the meal is served with a side of white rice. The recipe is adapted from the Perú Travel, Peru's official tourism website. 

The following is the traditional Áncash-style picante de cuy recipe. Unlike the more classic picante de cuy, here, the meat is part fried and part cooked. Also, the sauce is enhanced with some pisco and thickened with bread. The dish should be served with crispy cuy skin, parboiled potatoes, and Serrano cheese.

The following picante de cuy recipe is typical of the city of Huánuco in central Peru. The guinea pig is fried until it's perfectly crispy and then simmered in a robust sauce made from a blend of guinea liver and heart, peanuts, a mixture of ají panca and mirasol chilies, and Chinese onions. Serve with boiled yellow potatoes or white rice.