Cuy Asado
The whole guinea pig: cuy asado — roasted guinea pig, crisp-skinned and served with potatoes and peanut sauce at highland celebrations — Andean food for 5,000 years (outsiders take note: this is livestock here, not a pet).
What it is
The whole guinea pig: cuy asado — roasted guinea pig, crisp-skinned and served with potatoes and peanut sauce at highland celebrations — Andean food for 5,000 years (outsiders take note: this is livestock here, not a pet). Ingredients: cuy (guinea pig), garlic, cumin, achiote, salt; potatoes, peanut sauce, lettuce, avocado. Recipe: 1) Season the cuy inside and out. 2) Roast (traditionally on a spit over coals, or in clay ovens) until the skin crisps. 3) Rest; portion. 4) Serve with potatoes and peanut sauce. Serve: at festivals and family celebrations in Cuenca and the highlands. Flavor: rich, dark, crisp-skinned (like a small suckling pig). History: cuyes were domesticated in the Andes millennia before Europeans arrived; they remain celebration food and household wealth. See also: Llapingachos, Fanesca.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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Related topics
World Cuisines
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