Entree: Ecuador – Central Culinary Region – Cuy Asado (Roasted guinea pig seasoned with Andean spices and citrus, roasted until the skin is crisp and meat is tender)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 2 whole cuy (guinea pigs), about 2 lb (900 g) each, cleaned
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) achiote paste or annatto oil
- 1/3 cup (80 ml) beer or mild chicha
- 6 garlic cloves, crushed
- 2 tbsp (30 ml) ground cumin
- 1 tbsp (15 ml) dried oregano
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 large onion, sliced
- 2 tbsp (28 g) unsalted butter, melted (for basting)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)

Instructions

1. Combine vegetable oil, achiote paste, beer, crushed garlic, ground cumin, dried oregano, lime juice, salt, and pepper in a bowl to make a marinade. Pat the cleaned cuy dry, rub the marinade all over and inside each bird, and let rest refrigerated for at least 2 hours or up to overnight; bring to room temperature 30 minutes before cooking.
2. Preheat an oven or charcoal grill to high heat (about 450°F / 230°C). Arrange the cuy on a rack over a roasting pan (or skewer for spit roasting), surround with sliced onion, and roast or grill, basting occasionally with melted butter, until skin is deeply browned and meat is cooked through, about 50–70 minutes depending on size; rest 10 minutes, garnish with cilantro, and carve to serve.