Cuy

=Cuy= Cuy is a South American delicacy, known for its important role in the Peruvian cuisine. Cuy is domesticated guinea pig, which stems from its ancestor the cavia tschdii that originated in the Andes Mountains. The guinea pig was domesticated around 5000 BC by the natives. The indigenous people of Peru used cuy as a food, for folk medicine, and religious rituals. Guinea pig was originally meant for ceremonial purposes and dishes. Just recently has the traditional dish become more socially accepted to the rest of the world, roughly in the 1960’s. The guinea pig’s ability to reproduce quickly and its inexpensive maintenance make the animal a very profitable commodity. Cuy is known to be an exquisite dish native to the “Inca Country.” The dish is also prepared in other areas in South America like Argentina and Bolivia. Cuy is incredibly popular in Peru and can be served in many different ways. The most common technique of preparing it as food involves putting the Cuy in hot or boiling water so that it is easier to skin the animal. Next, it is essential to gut and remove all internal organs in order to properly cook it. Before cooking, the Cuy is cleaned and hung to dry with limbs and head still attached. Finally the Cuy is ready to be baked, fried, or barbequed with various types of rubs and seasonings. The dish can be served chopped up, on a stick, or whole (yes, the head is eaten too!). This delicacy can be found all over the Peruvian Country. Cuzco has been known to sell Cuy whole with a pepper in its mouth, similar to how dishes of whole pigs with an apple in its mouth are served in the United States. It is an incredibly interesting dish to foreigners, but its a delicacy among Peruvians. It goes without saying that if you visit Peru, you have to try Cuy. Prices for the dish estimate from $16-$19 USD or about 45 soles for a whole Cuy.

By: Bobby Cortesi