Entree: Peru – Andean Highlands – Cuy Chactado (Crispy fried guinea pig seasoned with Andean spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole guinea pigs, approx. 1.5 lb (700 g) each, cleaned and split down the back
- 1/2 cup (120 ml) beer or chicha (for marinating)
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) ají panca paste (or substitute smoked paprika)
- 1 tsp (2.6 g) ground cumin
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dusting
- 2 cups (480 ml) vegetable oil for frying
- 2 limes, juice only, about 2 tbsp (30 ml)
- 1 medium red onion, thinly sliced, about 5 oz (150 g) (for salsa criolla)
- 2 tbsp (30 ml) red wine vinegar (for salsa criolla)
- 1 tbsp (15 ml) chopped cilantro (for salsa criolla)
- 1/2 tsp (2.5 g) salt (for salsa criolla)
- 1.5 lb (700 g) small yellow potatoes, boiled until tender and halved
- 2 ears (about 12 oz (340 g)) corn on the cob, cooked (optional accompaniment)

Show original ingredient measurements

- 2 whole guinea pigs, approx. 1.5 lb (700 g) each, cleaned and split down the back
- 1/2 cup (120 ml) beer or chicha (for marinating)
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) ají panca paste (or substitute smoked paprika)
- 1 tsp (2.6 g) ground cumin
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dusting
- 2 cups (480 ml) vegetable oil for frying
- 2 limes, juice only, about 2 tbsp (30 ml)
- 1 medium red onion, thinly sliced, about 5 oz (150 g) (for salsa criolla)
- 2 tbsp (30 ml) red wine vinegar (for salsa criolla)
- 1 tbsp (15 ml) chopped cilantro (for salsa criolla)
- 1/2 tsp (2.5 g) salt (for salsa criolla)
- 1.5 lb (700 g) small yellow potatoes, boiled until tender and halved
- 2 ears (about 12 oz / 340 g) corn on the cob, cooked (optional accompaniment)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat the guinea pigs dry. Using kitchen shears, split each along the backbone and press flat (butterfly) so the carcass is spread; score lightly through the skin at the thicker parts so heat penetrates evenly.
2. In a bowl combine beer, minced garlic, ají panca paste, cumin, 2 tsp (10 ml) salt, and black pepper. Rub the mixture thoroughly over and under the skins of each butterflied cuy. Marinate for 30–60 minutes in the refrigerator.
3. Remove cuy from marinade and pat lightly dry. Dust both sides with the 1/2 cup (120 ml) flour, shaking off excess.
4. Heat the vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Carefully add the cuy, skin-side down. If available, place a heavy flat weight (a brick wrapped in foil or a heavy pan) on top of each bird to press it flat (this is the traditional chactado method).
5. Fry until the skin is deeply browned and crisp, about 8–12 minutes per side depending on size, turning once and reapplying the weight for even contact. Check internal temperature in the thickest part; cook to at least 165°F (74°C). Transfer to a wire rack to drain and rest for 5 minutes.
6. Meanwhile make the salsa criolla: combine sliced red onion, red wine vinegar, lime juice, cilantro, and 1/2 tsp (2.5 ml) salt in a bowl. Toss and let sit 5–10 minutes to mellow the onion.
7. Reheat the boiled potatoes and corn if needed. Cut each cuy into portions and squeeze additional lime juice over the top. Serve immediately with salsa criolla, boiled potatoes, and corn on the cob.

1. Rinse and pat the guinea pigs dry. Using kitchen shears, split each along the backbone and press flat (butterfly) so the carcass is spread; score lightly through the skin at the thicker parts so heat penetrates evenly.
2. In a bowl combine beer, minced garlic, ají panca paste, cumin, 2 tsp salt, and black pepper. Rub the mixture thoroughly over and under the skins of each butterflied cuy. Marinate for 30–60 minutes in the refrigerator.
3. Remove cuy from marinade and pat lightly dry. Dust both sides with the 1/2 cup flour, shaking off excess.
4. Heat the vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Carefully add the cuy, skin-side down. If available, place a heavy flat weight (a brick wrapped in foil or a heavy pan) on top of each bird to press it flat (this is the traditional chactado method).
5. Fry until the skin is deeply browned and crisp, about 8–12 minutes per side depending on size, turning once and reapplying the weight for even contact. Check internal temperature in the thickest part; cook to at least 165°F (74°C). Transfer to a wire rack to drain and rest for 5 minutes.
6. Meanwhile make the salsa criolla: combine sliced red onion, red wine vinegar, lime juice, cilantro, and 1/2 tsp salt in a bowl. Toss and let sit 5–10 minutes to mellow the onion.
7. Reheat the boiled potatoes and corn if needed. Cut each cuy into portions and squeeze additional lime juice over the top. Serve immediately with salsa criolla, boiled potatoes, and corn on the cob.