The cuy, or guinea pig, is an animal that has great importance in the culture of Peru’s Andes, since it is used to make the most important, typical dishes of our region.
Since the time of our ancestors, the cuy has become the flagship animal of our country. It symbolizes Peru. This is because of its flavor and its inclusion in contemporary Peruvian gastronomy that has now reached much of the world and is now popular and well recognized.
Of course in some countries the cuy is considered a pet and one cannot imagine eating it. But in Cuzco it is a sin to not at least try cuy if you are visiting.
Because cuy is so important, Peru’s Ministry of Agriculture and Irrigation, MINAGRI, declared the second Friday of the month of October of each year as the National Day of the Guinea Pig. They did this to bring more attention and value to raising guinea pigs and to promote their consumption in all of Peru.
Furthermore, since people work on Fridays, the MINAGRI ordered that all events be carried out on the weekend, which this year begins the 11th of October. As a result, events are planned throughout the country, with many days of preparation, to present call attention to cuy. They will demonstrate how cuys are best raised, their different varieties, and the finest dishes from our repertoire made from guinea pig.
In Cuzco, the places most known for serving ginea pig, or cuy, are Saylla and Tipon, just outside our urban sprawl. The establishments there are prepared to open their doors to everyone who would like to eat cuy on Saturday. There will also be information about how cuys are raised and how Peru has more guinea pigs than the fellow Andean countries of Colombia, Ecuador and Bolivia that also eat this animal.
What is better than spending your weekend with your family enjoying the typical dishes of our region made from cuy. In this way you teach the smallest ones to celebrate the National Day of Guinea Pigs.