Cuy

Cuy is a South American guinea pig found in the Andes. It's a traditional food in Colombian, Peruvian, and Ecuadorian Andean culture.

Cuy has been a Peruvian delicacy for over 5,000 years; Peruvians even gave the animal its own national holiday, which is celebrated every year on the second Friday in October.

There are different methods of cooking guinea pig Cuy meat, the main ones are Cuy al horno (sometimes also called Cuy al palo or Picante de cuy), and Cuy Chactado.

Cuy al horno is baked or spit-roasted whilst Cuy chactado is fried in spices. The meat is usually served whole after being baked or barbecued, and the taste is said to be similar to wild fowl or rabbit.