Throughout Peru, people will celebrate the National day of the Cuy, the guinea pig. It is a little animal that represents the country at the same time it has become one of the most famous dishes of Peruvian gastronomy.
It is a domesticated animal in the different regions of the country, especially in the highlands, raised from consumption. In Cusco it is very common. You will find it in out fairs and festivals. People are urged to raise the cuy. The most well-known dishes made from it are: baked cuy (cuy al horno), Cuy Roasted on a spit with noodles (cuy al palo con tallarines), pepián de cuy or picante de cuy (a spicy main dish), and the chiriuchu, a dish which includes cuy.
For this day in honor of the cuy, various festivals will be carried out and many delicious dishes built on cuy will be offered to the public. There will also be talks about it and the increase in its use over the last years.
Perú’s Ministry of Agriculture declared the second Friday of October as the day to pay homage to this little animal at the base of so much of our national life. This celebration will draw much attention from tourists. They tend to see eating cuy as exotic and strange since many of them keep them as pets. Others will be drawn by curiosity to taste this delicious meat.