Where it comes from
A traditional dish of the Ecuadorian Andes where guinea pigs (cuy) have been domesticated and eaten for thousands of years, served at birthdays, weddings and festivals.
On the plate
The skin shatters like glass into salty, achiote-stained crackling, while the meat underneath is lean, tender and faintly gamey, somewhere between rabbit and dark chicken. Every bite carries roasted garlic and cumin and the smoky perfume of the coals.
How it works
Slow rotation over coals renders the thin layer of subcutaneous fat, which bastes and crisps the skin into crackling while the lean meat stays moist. Achiote in the marinade both colors the skin red-gold and adds an earthy, peppery note.
Variations
some fry instead of spit-roast, others bake in a clay oven, Cuenca style stuffs the cavity with herbs, served with llapingachos in some regions
On the Palate
Ingredients
Serves 4How it's made
7 steps · Show ↓30 min active · 90 min waiting
How it's made
7 steps · Show ↓- 120 min
Clean and dress the whole guinea pig, leaving the skin on, and pat thoroughly dry.
- 25 min
Blend garlic, cumin, achiote, salt and a little beer or chicha into a marinade.
- 360 min
Rub the marinade all over and inside the cuy and let it sit for at least an hour.
- 45 min
Skewer the cuy lengthwise on a spit, splaying it flat so it cooks evenly.
- 575 min
Roast over hot coals, turning steadily and basting with achiote oil, for about 60 to 90 minutes.
- 610 min
Continue until the skin is deep golden, blistered and crisp and the meat is cooked through.
- 710 min
Rest briefly, then cut into pieces and serve with boiled potatoes, mote, salad and peanut sauce.
