Cuy Chactado

Cuy Chactado

  1. Peruvian Cuy Chactado Recipe
  2. How to Prepare Chactado Guinea Pig
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Cuy Chactado Recipe

The Cuy Chactado is an exotic typical dish, originated in the Cajamarca region and popularized in Arequipa. This entry is based on the guinea pig, a widespread animal in the world that is particularly common in Peru. Do you want to prepare something typical and at the same time different from our gastronomy? Then let's cook!

How to Prepare Chactado Guinea Pig

Peruvian Recipe Cuy Chactado
Chactado guinea pig

This dish, from the Peruvian Andes, bears in its name the "chactado" refers to the way of cooking a food pressed under the weight of a stone. It is a highly prized and respected dish in some regions of Peru for its high nutritional and cultural value.

🔪 Prep Time20 minutes
🍲 Cook Time20 minutes
⏲️ Total Time40 minutes
🍽️ Servings1 serving
🔥 Calories160 calories


  • 1 whole guinea pig gutted
  • 1 cup of chicha de jora
  • 1/4 cup of ground panca pepper
  • 1 teaspoon of oregano
  • 1 teaspoon minced mint
  • 1 lemon
  • Salt to taste
  • 1 cup of oil


  1. To start, mix the chicha de jora, ground panca chili, salt, oregano, lemon juice, and minced mint in a bowl. With this you will get a delicious dressing.
  2. Put the guinea pig in the bowl and let it macerate in this preparation for at least two hours.
  3. Subsequently, heat the cup of oil in a pot or large frying pan. Take the guinea pig to fry when the temperature is very high.
  4. Cook until browned on both sides. The guinea pig should be fried extended so that the cooking is uniform and that crispy texture is obtained.
  5. Remove from the pan and voila. It's time to serve!
Related:  Escribano Arequipeño

We invite you to read these 3 recommendations for the greatest enjoyment of the recipe. Do not miss it!

Tips and tricks

  • You can serve your Cuy Chactado accompanied by French fries, yuccas, corn and Creole salad.
  • The ideal would be to leave it in the macerate from the night before so that it better absorbs all the flavors.
  • Due to its texture and the type of cooking, the Cuy Chactado goes very well with any dressing. In fact, it combines perfectly with a spicy touch.

Additional information

This typical dish is originally from the Cajamarca region . According to its etymology, the word hacked It refers to the way of cooking the food. We talk about a dish of great cultural value for the Andean areas of Peru.

This dish of Andean origin was the favorite food of the Incas. Not only is it a delicious preparation, but it is also very nutritious. The guinea pig is a good source of protein, and it is also abundant in these regions. In the past, the curacas requested this dish to be more efficient in their tasks.

In Lima there are some 258 restaurants that present the Andean animal in their menus. Specialists have pointed out that there are two types of market: "the traditional one, which consumes it with heads and legs, and a larger one, which would like to consume guinea pig, but in other presentations."

They interviewed a Peruvian nutritionist about it and she said: "Guinea pig consumption helps people who suffer from dyslipidemia or heart problems." For this and more, at we love the recipe. It's delicious, and it always feels good when we want a different lunch.

Related:  Tamales de Pollo o Chancho

Leave us in our comments how it went with our recipe and do not forget to share it through your social networks. We want to reach all the kitchens of Peru!

If you liked this preparation, then check out other Meat and Poultry recipes:

  1. How to prepare a delicious Ají de Gallina .
  2. Delicious grilled chicken recipe .
  3. Quick and easy Lomo Saltado recipe .
  4. Delicious Chicken Stew recipe .
  5. Chicken Sillao Recipe .
Cuy Chactado
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5 (2 votes)

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