Cuy Chactado
Cuy has been raised and eaten in the Andes for thousands of years, and cuy chactado remains a celebratory dish across highland Peru.
A prized Andean Peruvian dish of whole guinea pig, flattened and fried until the skin turns deeply crisp — a delicacy rooted in centuries of highland tradition.
Ingredients
Method
Marinate the cleaned cuy with garlic, cumin, and aji panca paste for at least 2 hours.
Flatten the cuy firmly under a heavy weighted pan or stone, splayed open.
Shallow fry in hot oil, pressing down with the weight, for 10-12 minutes per side until the skin is deeply golden and crisp.
Serve whole with boiled potatoes, corn, and a simple salad.
Keeping the cuy flattened and weighted throughout frying is essential for the signature crisp, evenly cooked skin.
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