{"id":16366,"date":"2026-07-07T11:43:22","date_gmt":"2026-07-07T16:43:22","guid":{"rendered":"https:\/\/recetas123.net\/cuy-al-horno\/"},"modified":"2026-08-18T07:24:58","modified_gmt":"2026-08-18T12:24:58","slug":"peruvian-roasted-guinea-pig","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-roasted-guinea-pig\/","title":{"rendered":"Peruvian Roasted Guinea Pig"},"content":{"rendered":"\n

Peruvian roasted guinea pig is one of the most representative dishes of Andean cuisine. You season the guinea pig with aj\u00ed panca, garlic, cumin, and aromatic herbs, then roast it until the skin turns golden and crisp while the meat stays tender and juicy.<\/p>\n\n\n\n

In regions such as Cusco, Ayacucho, Apur\u00edmac, and Huancavelica, guinea pig is closely linked to family celebrations, patron-saint festivals, and special meals. Rather than an everyday dish, it is often associated with hospitality, tradition, and communal cooking.<\/p>\n\n\n\n\n\n\n\n\n<\/stop>\n<\/stop>\n<\/linearGradient>\n<\/defs>\n\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/span>

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4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/recetas123.net\/wp-content\/uploads\/Cuy-al-Horno-Receta-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Cuy al Horno Receta\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<div class=\"tasty-recipes-header-content clearfix\">\n\t\t<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Peruvian Roasted Guinea Pig<\/h2>\n\t\t\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t<div class=\"tasty-recipes-rating-outer\">\n\t\t\t\t\t<div class=\"tasty-recipes-rating-inner\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-rating-stars\"><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"5 5 54 50\" id=\"wpt-star-full\">\n<defs>\n<linearGradient id=\"tasty-recipes-clip-0\">\n<stop stop-opacity=\"1\" offset=\"0%\" stop-color=\"currentColor\"><\/stop>\n<stop stop-opacity=\"0\" 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data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Recetas123<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time:<\/span> <span style=\"color: #1F2937 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg 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data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">1 hour 35 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-cutlery\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: #1F2937 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\">4<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCategory:<\/span> <span style=\"color: #1F2937 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Main Course<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #667085 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCuisine:<\/span> <span style=\"color: #1F2937 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Peruvian<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/recetas123.net\/en\/peruvian-roasted-guinea-pig\/print\/29803\/\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t<\/div>\n\n\t\n<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 style=\"color: #F58220 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><\/div>\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" style=\"color: #27324A !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899a61\" id=\"ingredient_checkbox_6aba9c0899a61\" aria-label=\"2 whole cleaned guinea pigs, gutted and split open (about 1.4 kg total)\"><label for=\"ingredient_checkbox_6aba9c0899a61\"><\/label><\/span>2 whole cleaned guinea pigs, gutted and split open (about 1.4 kg total)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899a73\" id=\"ingredient_checkbox_6aba9c0899a73\" aria-label=\"80 g aj\u00ed panca paste (5 tablespoons)\"><label for=\"ingredient_checkbox_6aba9c0899a73\"><\/label><\/span>80 g aj\u00ed panca paste (5 tablespoons)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899a7e\" id=\"ingredient_checkbox_6aba9c0899a7e\" aria-label=\"30 g garlic, minced or blended (6 cloves)\"><label for=\"ingredient_checkbox_6aba9c0899a7e\"><\/label><\/span>30 g garlic, minced or blended (6 cloves)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899a88\" id=\"ingredient_checkbox_6aba9c0899a88\" aria-label=\"60 ml vegetable oil (4 tablespoons)\"><label for=\"ingredient_checkbox_6aba9c0899a88\"><\/label><\/span>60 ml vegetable oil (4 tablespoons)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899a92\" id=\"ingredient_checkbox_6aba9c0899a92\" aria-label=\"30 ml white vinegar or wine vinegar (2 tablespoons)\"><label for=\"ingredient_checkbox_6aba9c0899a92\"><\/label><\/span>30 ml white vinegar or wine vinegar (2 tablespoons)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899a9c\" id=\"ingredient_checkbox_6aba9c0899a9c\" aria-label=\"15 g salt (1 tablespoon)\"><label for=\"ingredient_checkbox_6aba9c0899a9c\"><\/label><\/span>15 g salt (1 tablespoon)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899aa6\" id=\"ingredient_checkbox_6aba9c0899aa6\" aria-label=\"5 g ground cumin (1 teaspoon)\"><label for=\"ingredient_checkbox_6aba9c0899aa6\"><\/label><\/span>5 g ground cumin (1 teaspoon)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899ab0\" id=\"ingredient_checkbox_6aba9c0899ab0\" aria-label=\"3 g ground black pepper (\u00be teaspoon)\"><label for=\"ingredient_checkbox_6aba9c0899ab0\"><\/label><\/span>3 g ground black pepper (\u00be teaspoon)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899aba\" id=\"ingredient_checkbox_6aba9c0899aba\" aria-label=\"2 g dried oregano (1 teaspoon)\"><label for=\"ingredient_checkbox_6aba9c0899aba\"><\/label><\/span>2 g dried oregano (1 teaspoon)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899ac4\" id=\"ingredient_checkbox_6aba9c0899ac4\" aria-label=\"10 g fresh huacatay, chopped (2 tablespoons)\"><label for=\"ingredient_checkbox_6aba9c0899ac4\"><\/label><\/span>10 g fresh huacatay, chopped (2 tablespoons)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899ace\" id=\"ingredient_checkbox_6aba9c0899ace\" aria-label=\"10 g fresh rosemary, chopped (2 tablespoons)\"><label for=\"ingredient_checkbox_6aba9c0899ace\"><\/label><\/span>10 g fresh rosemary, chopped (2 tablespoons)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899ae7\" id=\"ingredient_checkbox_6aba9c0899ae7\" aria-label=\"1 kg small potatoes with skins on, thoroughly washed\"><label for=\"ingredient_checkbox_6aba9c0899ae7\"><\/label><\/span>1 kg small potatoes with skins on, thoroughly washed<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899af1\" id=\"ingredient_checkbox_6aba9c0899af1\" aria-label=\"500 g medium sweet potatoes, thoroughly washed\"><label for=\"ingredient_checkbox_6aba9c0899af1\"><\/label><\/span>500 g medium sweet potatoes, thoroughly washed<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899afb\" id=\"ingredient_checkbox_6aba9c0899afb\" aria-label=\"200 ml chicken stock or hot water (\u00be cup)\"><label for=\"ingredient_checkbox_6aba9c0899afb\"><\/label><\/span>200 ml chicken stock or hot water (\u00be cup)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6aba9c0899b04\" id=\"ingredient_checkbox_6aba9c0899b04\" aria-label=\"30 g pork lard or melted butter (2 tablespoons)\"><label for=\"ingredient_checkbox_6aba9c0899b04\"><\/label><\/span>30 g pork lard or melted butter (2 tablespoons)<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n<\/div>\n\n<\/div>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Clean and dry the guinea pigs,<\/strong> rinse them under cold water, check that no innards remain, and pat them very dry with paper towels. Make small shallow cuts in the thickest parts of the meat so the seasoning can absorb more evenly.<\/li>\n\n\n\n<li><strong>Make the seasoning paste,<\/strong> mix the aj\u00ed panca paste, garlic, oil, vinegar, salt, cumin, black pepper, oregano, huacatay, and rosemary until you have a thick and fragrant paste.<\/li>\n\n\n\n<li><strong>Season and marinate,<\/strong> rub the mixture all over the guinea pigs, inside and out, making sure to coat the legs and the cuts in the meat. Place them in a baking dish, cover, and refrigerate for at least 4 hours; for deeper flavor, leave them overnight.<\/li>\n\n\n\n<li><strong>Prepare the roasting dish,<\/strong> preheat the oven to 200 \u00b0C \/ 400 \u00b0F. Arrange the potatoes and sweet potatoes in a large roasting pan, pour in the hot stock, and place the guinea pigs on top with the skin facing upward. Brush the skin with pork lard or melted butter for even browning.<\/li>\n\n\n\n<li><strong>Roast the guinea pigs,<\/strong> cover the pan with aluminum foil and roast for 35 minutes. Remove the foil, baste the guinea pigs with the juices from the pan, and continue roasting for 25 to 30 minutes, until fully cooked, golden, and crisp-skinned.<\/li>\n\n\n\n<li><strong>Serve hot,<\/strong> let the guinea pigs rest for 5 minutes before cutting. Serve each portion with potatoes, sweet potatoes, and some of the roasting juices. The meat should be tender and the skin should remain crisp.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Chef\u2019s Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dry the guinea pigs thoroughly before seasoning so the skin can brown properly.<\/li>\n\n\n\n<li>Marinate overnight whenever possible; aj\u00ed panca and fresh herbs develop a deeper flavor over time.<\/li>\n\n\n\n<li>Do not add too much liquid to the roasting pan, because steam can soften the skin.<\/li>\n\n\n\n<li>For extra-crisp skin, raise the oven temperature to 220 \u00b0C \/ 425 \u00b0F during the final 5 minutes, watching carefully so it does not burn.<\/li>\n\n\n\n<li>Choose small, firm-skinned potatoes because they absorb the seasoned juices and cook at the same pace as the guinea pig.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Traditional Variations<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In some Peruvian highland areas, cooks season guinea pig with huacatay, chincho, aj\u00ed amarillo, or dark beer, depending on local and family traditions. There is also cuy chactado, a different preparation in which the guinea pig is pressed and fried until very crisp.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The roasted version is often reserved for family gatherings and special occasions because you can cook several guinea pigs at once and serve them with Andean tubers.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Serve It<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Serve roasted guinea pig on a large platter with golden potatoes, sweet potatoes, and Peruvian chile sauce. In many Andean homes, it is also paired with boiled corn, mote, or a simple Peruvian onion salad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chicha de jora, chicha morada, or warm mu\u00f1a tea after the meal are traditional-style drink choices.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Recommended Side Dishes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Roasted potatoes<\/li>\n\n\n\n<li>Roasted sweet potatoes<\/li>\n\n\n\n<li>Boiled corn<\/li>\n\n\n\n<li>Cooked mote<\/li>\n\n\n\n<li>Peruvian onion salad<\/li>\n\n\n\n<li>Peruvian chile sauce<\/li>\n\n\n\n<li>Chicha de jora or chicha morada<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">A Note on Tradition<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Guinea pig has been part of Andean food traditions since pre-Hispanic times. Raising it at home gave many families an accessible source of protein, especially in rural areas of the Andes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Over time, cooking techniques changed, but guinea pig continued to hold an important place in celebrations, honored visits, and festive meals. Roasted guinea pig reflects the continuity between Andean ingredients, family cooking, and regional Peruvian identity.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Peruvian roasted guinea pig is one of the most representative dishes of Andean cuisine. You season the guinea pig with aj\u00ed panca, garlic, cumin, and aromatic herbs, then roast it until the skin turns golden and crisp while the meat stays tender and juicy. In regions such as Cusco, Ayacucho, Apur\u00edmac, and Huancavelica, guinea pig […]<\/p>\n","protected":false},"author":6,"featured_media":16368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_recetas123_faqs":[{"question":"How do I know when roasted guinea pig is fully cooked?","answer":"The guinea pig should reach an internal temperature of at least 74 \u00b0C \/ 165 \u00b0F in the thickest part of the meat. You can also check that the juices run clear when you pierce the leg and that the meat pulls away from the bone easily. The skin should look golden and firm, never pale or wet."},{"question":"Can I make roasted guinea pig without marinating it overnight?","answer":"Yes. Marinating for 4 hours will still produce a flavorful result. However, a longer marinade gives the aj\u00ed panca, garlic, and herbs more time to season the meat. Do not marinate longer than 24 hours, since the vinegar can affect the texture too much."},{"question":"What can I use if I cannot find huacatay?","answer":"Huacatay has a very distinctive aroma, but you can make the dish with rosemary, oregano, and a small amount of fresh cilantro. The flavor will not be exactly the same, but it will still be delicious. Avoid replacing it with sweet herbs, since they move away from the traditional Andean flavor profile."},{"question":"How can I get crispy skin?","answer":"Pat the guinea pig very dry before seasoning it and avoid keeping it covered throughout the full roasting time. Remove the foil after the first stage so the skin gets direct heat. Brushing it with pork lard or butter helps it brown, and the final minutes at higher heat improve crispness."}],"_recetas123_show_faqs":"1","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-16366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Peruvian Roasted Guinea Pig |\u3010Recetas123\u3011<\/title>\n<meta name=\"description\" content=\"Make traditional Peruvian roasted guinea pig with aj\u00ed panca, Andean herbs, potatoes, and sweet potatoes. 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