Entree: Peru – Arequipa – Cuy Chactado (Whole flattened and pan-fried guinea pig crisped under pressure for a crunchy skin, a traditional Arequipa specialty)

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 20 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 whole cuy (guinea pigs), about 1–1.25 lb (450–560 g) each, cleaned, gutted, and butterflied or split down the backbone for flattening
- 4 cloves garlic, minced
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) beer or light ale (optional)
- 2 tsp (4 g) ground cumin
- 1 tbsp (15 g) aji panca paste or 1 tbsp (7 g) smoked paprika if unavailable
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (60 g) all-purpose flour for light dusting
- 2 cups (480 ml) vegetable oil or lard for frying (enough to shallow fry and crisp)
- 1 lime, cut into wedges
- Fresh parsley or cancha (toasted corn) for garnish (optional)

Instructions

1. Rinse the cleaned cuy and pat dry. Butterfly each by cutting along the backbone and pressing flat; if needed, ask the butcher to prepare them for chactado.
2. In a bowl, combine the minced garlic, vinegar, beer (if using), ground cumin, aji panca paste (or smoked paprika), salt, and pepper to make a marinade. Rub the mixture all over the inside and outside of each cuy. Marinate covered in the refrigerator for at least 2 hours, preferably overnight.
3. Remove cuy from the refrigerator 30 minutes before cooking to come toward room temperature. Lightly dust both sides with all-purpose flour, shaking off excess.
4. In a large heavy skillet or cast-iron pan, heat the oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Carefully place one cuy skin-side down into the hot oil.
5. Immediately place a smaller heavy skillet, a flat griddle, or a clean heavy weight (traditionally a flat stone wrapped in cloth) on top of the cuy to press it flat. Fry, pressing, until the skin is deep golden-brown and crisp and the meat is cooked through, about 8–12 minutes per side depending on size. Turn once and press again to crisp the other side.
6. Transfer to a wire rack or paper towels to drain for a minute. Repeat with the second cuy.
7. Serve hot, garnished with lime wedges and optional parsley or cancha. Traditionally served with boiled potatoes and aji sauce.