Cuy Asado
Cuy Asado is far more than food for the people of the Ecuadorian Andes — it is a culinary heritage dating back thousands of years, with guinea pigs raised in Andean kitchens long before the arrival of Spanish colonists. Regarded as a valuable protein source in high-altitude communities, guinea pig remains present at every major event: baptisms, weddings, harvests, and religious celebrations. In the provinces of Cotopaxi and Tungurahua, families still raise guinea pigs in their own courtyards, and the skill of roasting a perfect cuy — crisp skin, juicy meat, without burning — is considered an ability proudly passed down from one generation to the next. While it may seem unusual to foreign visitors, in Ecuador Cuy Asado is regarded with the same cultural respect that other countries reserve for their most identity-defining dishes.
Traditional stick roasting
The cleaned animal is fixed splayed open on a long wooden stick, a position that guarantees even cooking over an open fire.
Achiote and garlic marinade
Ground achiote, garlic, and cumin form a reddish paste rubbed generously over the skin before roasting.
Constant rotation over the coals
The skewer is turned manually, continuously, over well-heated charcoal, ensuring evenly crisp skin across the whole surface.
Served with peanut sauce
Traditionally accompanied by a thick peanut sauce and small boiled potatoes, alongside a spicy tomato salsa.
Ingredients 4 servings
- 1 whole cleaned guinea pig (cuy)
- 2 tbsp achiote paste
- 6 garlic cloves, crushed
- 1 tsp cumin
- Coarse salt to taste
- 200 g ground roasted peanuts
- 300 ml water (for the peanut sauce)
- 8 small potatoes
- 2 tomatoes, chopped (for the salsa)
How to make it
- 1The cleaned guinea pig is washed thoroughly under cold water, both inside and out, removing any remaining traces of organs.
- 2The achiote paste is mixed with the crushed garlic, cumin, and coarse salt, forming a thick, reddish marinade.
- 3The marinade is rubbed thoroughly over the entire surface of the guinea pig's skin, working especially into the thicker areas like the haunches.
- 4The marinated animal is fixed splayed out on a long wooden skewer, with the legs extended outward so it cooks evenly.
- 5The skewer is placed above a bed of well-heated charcoal, at a suitable distance to avoid quickly burning the skin.
- 6The skewer is turned manually, constantly, for forty to fifty minutes, until the skin becomes crisp and evenly golden-brown across the whole surface.
- 7While the cuy roasts, the ground peanuts are gradually mixed with warm water, forming a thick sauce that gently heats over low heat.
- 8The browned cuy is cut into pieces and served hot alongside small boiled potatoes, the peanut sauce, and a simple chopped tomato salsa.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
