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Cuy, traditional South American dish served
Traditional South American roasted guinea pig with coriander and sides

Roasted cuy

Author: Flavelo
Recipes Main Courses
Perhaps unusual to European eyes, in the Andes Cuy (guinea pig) is a sacred tradition thousands of years old. It is viewed not as a pet, but as a cherished festive dish. The secret to well-prepared Cuy is the incredibly crispy roasted skin – like the best crackling – under which lies a thin, juicy layer of meat reminiscent of rabbit. In Peru, offering this is the highest level of hospitality.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 2 servings
🔥 Calories 650 kcal
🌍 Cuisine Andean (Latin American)

Ingredients

Equipment Needed

  • Baking tray with rack
  • Kitchen paper
  • Brush
  • Mortar (for spices)

Instructions

1 ✓

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

Tip: The acidic lemon juice and oil help the spices penetrate deep into the meat.
2 ✓

Wipe the meat completely dry with kitchen paper. Rub thoroughly with the paste inside and out. Place in the fridge to rest for at least 2 hours (but preferably overnight).

Tip: Moisture is the enemy of crispy skin. If the skin remains wet, it will steam, not roast.
3 ✓

Preheat the oven to 200°C. Place the meat on a wire rack (put a tray underneath for the fat).

Tip: The rack ensures that the hot air reaches it from below too, so it gets crispy everywhere.
4 ✓

Roast for about 50-60 minutes. Turn halfway through. If the skin is not crispy enough, increase the heat to 220°C for the last 10 minutes.

Tip: Watch constantly at the end, because the garlic marinade burns easily!
5 ✓

Serve whole with the boiled potatoes, sprinkled with fresh coriander.

Tip: Traditionally eaten by hand, like chicken legs.

Recipe FAQ

What can I substitute it with?
If you want to try the authentic flavours but without guinea pig, a whole roasted rabbit or a smaller chicken works excellently with this seasoning.
How does the skin get crispy?
The key is dryness! The skin must be completely dry before roasting, and it needs a high temperature at the end of cooking.

Ingredients

  • 2 whole Guinea pigs (ready to cook, whole, cleaned)
  • 6 cloves Garlic (crushed)
  • 1 tsp Ground cumin
  • 2 tsp Ground paprika (can be hot)
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 4 tbsp Olive oil
  • 3 tbsp Lemon juice (or lime)
  • 20 g Fresh coriander (for serving)
  • 800 g Potatoes (boiled, as side dish)