The guinea pig is a small rodent native to the Andes of Peru. This domestic species has an incalculable value. From ancient times it is part of our diet and also is a traditional dish of the Andes of Peru.
Although in certain countries they consider this small rodent as a pet, in the Andes of Peru it is raised as a domestic animal for consumption. A large number of traditional dishes can be made from Cuy.
The taste that it has is unusual and unique. Everything will depend on the herbs for seasoning and the cooking process. The herb that is often used to season the meat of the guinea pig is huacatay. Along with this herb and a little salt the taste becomes irresistible.
The cooking process is essential to a good guinea pig preparation. The preparation type is given in different ways in different places, for example: ovens made of clay are sometimes used. The name that is then acquired would be baked cuy. Another method is to light firewood and cook the guinea pigs on skewers and the name that is acquired is Cuy al Palo.
These two types of preparation are the most traditional.
Currently in different fiestas there is much demand for guinea pig consumption. Without going very far, in the District of Cachimayo of the Province of Anta, Department of Cusco the guinea pig is inevitable for all traditional festivals.
More and more visitors come to this place to enjoy cuy-based dishes. The demand is really big and there is a lot of pressure to attend to the public. The people of Anta are starting to use industrial clamps ad a fusion of the traditional to not change the flavor.
Small mobile cars that have a motorized system, with gears and chains start to work. On these wood-based ovens 10 guinea pigs at a time roast. With this method the demand of the clients in the celebrations is covered.
I personally was surprised and excited about the role of these little cars. After trying some traditional dishes as a base of guinea pig and reach the following conclusion:
“Making a comparison between the people of traditional cooking process and this new one, the difference is minimal since traditional herbs and condiments are still used. Also, the guinea pigs are raised at home and the hands of the mamitas and caceras continué in charge of the preparation “.
To eat a plate of traditional guinea pig is priceless, and it is even more so with this new cooking process. People who visit this place come away satisfied and happy.