World Flavors Cookbook

Cuy Chactado

A traditional Andean specialty consisting of a whole guinea pig, pressed flat with a heavy stone and deep-fried until incredibly crispy.

Cuisine: Peru

Ingredients

• 1 whole guinea pig (cuy), cleaned
• Corn flour for dusting
• Garlic, salt, pepper, and cumin
• Oil for deep frying
• A heavy stone for pressing

Instructions

1. Season the cuy with garlic and spices. Dust lightly with corn flour.
2. Heat oil in a large pan. Place the cuy in the oil and place a heavy stone on top to keep it flat.
3. Fry until the skin is golden and shatteringly crisp.
4. Flip and repeat until fully cooked.
5. Serve whole with boiled potatoes and a spicy aji sauce.