Ajiaco de cuy is an Andean stew in which crispy fried guinea pig is served over a thick potato stew seasoned with ají amarillo, garlic, and herbs. Unlike a soup, ajiaco is a dense preparation, typical of the Peruvian highlands.
It combines two techniques: the guinea pig is fried separately until crispy, while the potatoes cook in an ají base until they form a thick stew.
Print
Peruvian Ajiaco de Cuy
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring cuy, papas y ají, adapted for a home kitchen with clear measurements.
Ingredients
- 1 whole guinea pig, cleaned
- Salt to taste
- 1 onion, chopped
- 3 garlic cloves
- 60 g ají amarillo paste
- 800 g potatoes, diced
- 500 ml broth (2 cups)
- Vegetable oil, as needed
Preparation
- Fry the guinea pig, clean the guinea pig, season it with salt on all sides, and fry it in hot oil until golden and crispy.
- Make the base, in another pot, cook the onion, garlic, and ground ají amarillo until you get a concentrated base.
- Cook the potatoes, add the diced potatoes and broth to the base, and cook until the potatoes are tender and the stew thickens.
- Serve, adjust the salt, and serve the potato stew topped with the fried guinea pig.
Chef’s Tips
- Fry the guinea pig over medium heat so it turns crispy outside and fully cooked inside.
- Lightly mash some of the potatoes while cooking to naturally thicken the stew.
- Add the guinea pig right before serving so it keeps its crispy texture.
Traditional Variations
Some families add olluco or caigua to the potato stew, varying the texture and flavor.
There are also versions that add milk and cheese at the end of cooking, giving the ajiaco a creamy texture.
How to Serve
Serve hot, as a main course, at family gatherings and Andean celebrations.
Recommended Pairings
- Plain white rice
- Homemade ground chile sauce
- Hominy corn
Did You Know?
Ajiaco de cuy is considered one of the most emblematic dishes of Andean Peruvian cuisine, and unlike other Latin American ajiacos, it’s not a soup but a thick potato stew with ají.
Frequently Asked Questions
It's an Andean Peruvian guinea pig stew cooked in an ají amarillo sauce with potatoes and herbs, with a more liquid texture than other guinea pig dishes like pepián.
Ajiaco has a lighter, brothier sauce, while picante de cuy uses a thicker sauce concentrated in chile; both share guinea pig as the main ingredient but with different techniques.
Yes, you can reduce the amount of fresh chile or remove the veins and seeds to lower the heat level without losing the dish's characteristic flavor.
