The Cuy Chactado is a typical dish of the Andean gastronomy and it is also one of the many representative dishes of the White City of Arequipa and the Imperial City of Cusco.
Cusco gastronomy clearly has Andean products in its presentations, its typical dishes count in each presentation, the living customs and traditions of a rich and delicious region that tempts the most demanding palates in the world.
The Cuy Chactado or also called Cuy a la Piedra, is a special dish from the high Andean areas of Peru, in Cusco the settlers consume it in traditional festivals, anniversaries and family gatherings, it is an essential dish since it has become in a tradition its consumption.
In different parts of our Imperial City you can find Cuyerias that offer different dishes based on guinea pig on their menus. There is the baked guinea pig, guinea pig on the stick, guinea pig pepián, the spicy guinea pig and the inevitable guinea pig, every weekend, the Cuyerias that are located in the areas of Poroy, Santiago, Saylla and Tipon are full of diners who come in groups to enjoy this crunchy dish.
The plate presents the crunchy whole guinea pig, accompanied with boiled potatoes, fried yuccas, toasted corn, Creole sauce and the inevitable chili pepper prepared with huacatay that gives it a particular flavor with its combination. The drink that usually accompanies this stew is chicha de jora or chicha morada.
The guinea pig has highly nutritious meat and in addition to having an exquisite flavor, it provides proteins and minerals to our body. Its consumption dates back about 5000 years since it was one of the main foods of the inhabitants of ancient Peru.
The term Chactado refers to the way a food is cooked, in this case the guinea pig is pressed under the weight of a stone while it is cooking.
For the preparation of the Cuy Chactao a stone is required, better known in Peru as “Batán” that works as a frying lid.
First, the guinea pig should be washed well with plenty of water, then the juice of a whole lemon is passed over its entire body inside and out to macerate. It is left to rest for an hour and another half hour is made to dry.
The meat is seasoned with minced garlic, pepper and cumin, once the meat has absorbed the seasoning it is ready to pass it previously sifted corn flour, then the oil is heated and immediately the prey is fried, covering it well with the batán, once both sides are browned, reserve on absorbent paper. To later serve it on a plate accompanied with boiled potatoes, fried yucca, toasted corn or boiled corn and your Creole salad or the garnish of your choice.