Cuy Asado
Peruvian Roasted Guinea Pig
A traditional Andean delicacy, Cuy Asado features a whole guinea pig expertly roasted to achieve a wonderfully crispy skin and tender, flavorful meat. Typically prepared for special festivals and celebrations.
🧂 Ingredients
- 1 Guinea pig(Approximately 1-1.5 kg, thoroughly cleaned, with insides removed. Ensure it's ready for cooking.)
- 8 cloves Garlic(Peeled and roughly chopped.)
- 2 tsp Ground Cumin
- 2 tbsp Huacatay paste(Also known as Peruvian black mint paste. Available in Latin American markets or online.)
- 2 tbsp Ají panca paste(A mild, smoky Peruvian chili paste. Available in Latin American markets or online.)
- 60 ml Vegetable oil(Or other neutral cooking oil.)
- to taste Salt
- to taste Black pepper
- 4-6 Potatoes(Waxy potatoes like Yukon Gold, for serving. Optional: prepare as 'papas a la huancaína' or simply boiled.)
- for serving Salsa Criolla(A traditional Peruvian relish of thinly sliced red onion, ají amarillo, cilantro, lime juice, and salt. Optional but highly recommended.)
👨🍳 Instructions
- 1
Prepare the marinade: In a mortar and pestle or a small food processor, combine the chopped garlic, ground cumin, huacatay paste, ají panca paste, and vegetable oil. Pound or process until a smooth, fragrant paste forms. Season generously with salt and black pepper.
⏱️ 10 minutes - 2
Marinate the cuy: Carefully rub the prepared marinade all over the cleaned guinea pig, ensuring it gets into all crevices, including the cavity. Place the cuy in a large bowl or a resealable bag. Cover or seal and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
⏱️ 4+ hours - 3
Preheat the oven: Preheat your oven to 200°C (400°F). Prepare a roasting pan or baking sheet large enough to hold the guinea pig. You can place it on a rack within the pan to allow for better air circulation.
⏱️ 15 minutes - 4
Roast the cuy: Place the marinated guinea pig in the preheated oven. Roast for approximately 1 hour to 1 hour 15 minutes. During the last 30 minutes of cooking, baste the cuy with any accumulated juices from the pan every 10-15 minutes. The skin should become deeply golden brown and very crispy. If parts start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 1 hour 15 minutes - 5
Rest and serve: Once roasted to perfection, carefully remove the cuy from the oven. Let it rest for about 10-15 minutes before serving. This allows the juices to redistribute, resulting in more tender meat. Serve the whole roasted cuy, traditionally accompanied by boiled potatoes and a side of salsa criolla.
⏱️ 15 minutes
💡 Pro Tips
- ✓The key to a great Cuy Asado is achieving extremely crispy skin. Ensure the cuy is well-dried before marinating and consider roasting it on a rack for even cooking.
- ✓This dish is a centerpiece for celebrations and festivals in the Andes region of Peru.
- ✓The cuy is traditionally served whole, showcasing its presentation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Cuy Chactado: A variation where the guinea pig is flattened and deep-fried until crispy.
- Different Marinades: Experiment with other Peruvian spices and herbs for unique flavor profiles.