Enjoying Deep-Fried Guinea Pig in Peru

Among the many culinary delights of Peru, deep-fried guinea pig stands out as one of the strangest.

Guinea Pig Cuy Vendor, Cuzco © Byelikova | Dreamstime

Peruvian cuisine surged into the consciousness of foodies around the world in the past few years. New York, London and other world cities are now home to Peruvian restaurants serving up ceviche (a starter based on raw fish) and anticuchos (marinated cow’s heart), but the famous cuy (guinea pig) has so far not made it on to many menus.

Travelers making their way around Peru will, however, get the chance to try the local delicacy. In fact, guinea pig is such a specialty there are entire restaurants, known as cuyerias, dedicated to it. The dish is a staple part of the rural diet, and has also been transferred to major cities such as Lima, Arequipa and Cuzco as migrants moved there in search of work.

Guinea Pig Farmer © Dubes Sonego Junior | Dreamstime

More squeamish travelers may wish to decline the offer to pick out their cuy from a pen, and just wait for it to be served up on a plate. The guinea pig is usually served whole, with its head intact, either deep-fried or roasted. If you manage to overcome the initial discomfort of eating an animal more commonly known as a household pet, you may be surprised by the tasty flavor, which is reminiscent of fowl.

Common side dishes include potatoes and side salads, although a cold local beer such as Cuzquena or Arequipena may prove to be the perfect accompaniment. Upscale restaurants in tourist areas do offer cuy, but head to a local cuyeria in the suburbs for a more authentic experience.