How to eat cuy: guinea pig in Ecuador

cuy guinea pig

Cuenca, Ecuador

Although Cuenca is known as one of the best places to eat cuy, I have never eaten it here. The first time eating cuy was in Baños with my mother and sister. Surprisingly my sister really liked it but my mother once had a pet guinea pig and the sight of little feet on her plate turned her stomach.

I really liked it, cooked over an open spit it reminded me of chicken wings. The idea that it is a guinea pig did not bother me. It is a much different animal than what we know as pets in cages and is about the size of a rabbit. If you are going to eat meat, it is difficult to be righteous about one over the other.

I had it again in Cuzco when a Peruvian friend took me to a local place to eat so much meat I didn’t eat again for a full 24 hours. It was deep fried and I had to admit in the cuy wars, Ecuador won the best preparation test as deep frying it seemed to enhance its already pronounced greasiness.

So when Joanna wanted to try it I was game as there is a street in Cuenca famous for its cuy and I had never been.

Have a look at the outcome (and subscribe to my YouTube channel if you like it)

I must admit it wasn’t the best, as it had a really strong flavour but I have heard the age of the cuy changes the flavour dramatically. And while I can’t say I loved it, I know I’ll try it again.

 

Comments

  1. Kristy says

    Here in the Philippines we also have roasted suckling pig it called “Lechon”. Every birthday, family occasions and corporate parties has it on their menu.

    • Ayngelina says

      Yes I have had lechon in the Philippines, they have it here in Ecuador as well – although guinea pig isn’t as good.

    • Ayngelina says

      On this video I used an Olympus OM-D E-M5 mirrorless camera and I used Adobe Premiere Pro for both the editing and the text.

LEAVE A COMMENT

Your email address will not be published. Required fields are marked *

CommentLuv badge