Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Cuy Asado

Roast Guinea Pig, Cuy al Horno, Roasted Cuy

Cuy asado is the celebratory roast of the Bolivian Andes: a whole guinea pig rubbed with garlic, cumin, paprika and lime, roasted until the skin turns golden and crisp, and carved at the table. This cuy asado recipe serves it the traditional way, with boiled potatoes, a smooth peanut sauce and a crunchy salad. One serving is about 530 g.

Guinea pigs were domesticated in the Andes around 5000 BC, and roast cuy has been a festive food in Peru, Ecuador and Bolivia ever since — it even appears on the table in Marcos Zapata's 1753 painting of the Last Supper in Cusco Cathedral. In Bolivia the roast cuy is served whole, with boiled potatoes, peanut sauce and salad, at family celebrations and festivals.

Pairs well with: Boiled Andean potatoes, peanut sauce and a cold beer or chicha.

Provenance

Bolivia flag Bolivia

Bolivian Andes Heritage

Latin America & Caribbean

Time Dedication

1h 30m

30m prep • 60m cook

Batch Yield

4 Servings

761 kcal per serving

1 serving ≈ 530 g

Technical Skill

Intermediate

Medium (Roast)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Festive dinners, family celebrations, Andean holidays Cost: Medium — about $6–8 per serving at home
Tags: Savory High-protein Roasted
Whole roast guinea pig (cuy asado) with golden crisp skin, boiled potatoes and shredded carrot and cabbage salad on a white platter

Bolivian Andes Heritage

Photo: J. Miers, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $6–8 per serving at home (USD)

A good cuy asado has deeply golden, crisp skin, juicy meat, and a peanut sauce that is smooth, not gritty.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 30m
P

Prep Stage: Marinate, Boil & Blend

30 Mins • Marinating & Prepping

Blend the onion, garlic, cumin, paprika, oregano, vinegar, lime juice, oil, annatto, salt and pepper into a paste and rub it inside and outside the cuy, then leave it to marinate. While it rests, peel and chunk the potatoes, grind the peanuts for the sauce, and shred the salad vegetables.

Maestro Tip: Marinate for at least 2 hours, or overnight in the fridge — the flavour goes right through the meat, and the acid helps keep it tender.

  1. 1

    Marinate the Cuy

    20 Mins • Hands On No heat

    Blend the red onion, garlic, cumin, paprika, oregano, vinegar, lime juice, oil, annatto, salt and pepper into a thick paste. Rub it all over the cuy, inside and out, getting it into the legs and belly. Put the cuy in a covered dish and leave it to marinate for at least 2 hours, or overnight in the fridge.

    Wipe off the loose marinade before roasting — a thick layer of wet paste steams the skin instead of letting it crisp.

    Done when: Cuy evenly coated, inside and out, with the marinade rubbed in.

  2. 2

    Roast the Cuy

    50 Mins • Roasting 190°C (375°F); meat must reach 74°C (165°F)

    Heat the oven to 190°C (375°F). Put the cuy on a rack in a roasting pan, breast-side up, and roast for 50 to 60 minutes, basting twice with the pan juices, until the skin is deeply golden and crisp. Check the thickest part of the thigh with a thermometer — it must read at least 74°C (165°F).

    Do not cover the pan: the skin only crisps in dry, open heat. If the ears or feet darken too fast, cover just those tips with foil.

    Done when: Skin golden and crackling, juices running clear, thigh at 74°C (165°F) or above.

  3. 3

    Boil the Potatoes and Make the Peanut Sauce

    10 Mins • Hands On Boiling water 100°C (212°F)

    While the cuy finishes roasting, boil the potato chunks in salted water for about 20 minutes until tender, then drain. For the sauce, fry the white onion in the remaining oil until soft, stir in the ground peanuts and the milk, and simmer gently for 5 minutes, stirring, until smooth and thick enough to coat a spoon. Season with a pinch of salt.

    If the sauce gets too thick, thin it with a spoonful of milk — it should pour slowly, like thick cream.

    Done when: Potatoes tender all the way through; sauce smooth, creamy and pourable.

  4. 4

    Rest, Carve and Serve

    10 Mins • Hands On Serve hot; keep the meat above 60°C (140°F)

    Rest the cuy for 5 minutes so the juices settle, then carve it into four portions — a leg and a share of the body each. Toss the lettuce, carrot and red cabbage together. Serve the cuy on a platter with the boiled potatoes, the salad and the peanut sauce in a small bowl on the side.

    Carve with a sharp knife and serve at once, while the skin is still crisp.

    Done when: Cuy carved into four even portions, potatoes hot, salad crisp, sauce warm on the side.

Finishing Touches & Plating

Serve the cuy asado hot, on a wide platter, the golden skin still crackling, with the potatoes, salad and peanut sauce alongside — and let everyone help themselves.

Nutritional Physiology & Benefits

Nutrition

Energy

761

kcal / serving

Protein

53g

Complete AA

Carbs

60g

Complex

Fats

37g

Healthy

Per serving (4 servings · 1 serving ≈ 530 g)
Energy761 kcal
Protein53 g
Carbohydrates60 g
Fat37 g
Fibre8.9 g
Sugar9.8 g
Sodium1258 mg
Per 100g
Energy144 kcal
Protein9.9 g
Carbohydrates11.3 g
Fat6.9 g
Fibre1.7 g
Sugar1.9 g
Sodium237 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Guinea pig meat is rich in protein and iron, with B vitamins; potatoes add potassium and vitamin C, and the salad adds fibre and vitamin A. All nutrition values are estimated.

Very High in Protein

With about 52.6 g of protein per serving, a portion of cuy asado covers most of an adult's daily protein in one festive plate.

Lean Meat with Good Fats

Guinea pig meat is high in protein with modest fat, and studies find its fat is richer in polyunsaturated fats than most red meats.

Iron and B Vitamins

The meat brings iron and B vitamins, while the potatoes and salad add potassium, vitamin C and fibre to the plate.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Boiled Potatoes

Soft, floury potatoes soak up the pan juices and the peanut sauce, and they are the classic Andean partner for roast cuy.

Sauces

Peanut Sauce

The creamy, nutty sauce softens the roast's spice and adds richness — it is the flavour that makes the dish taste Andean.

Vegetables

Lettuce, Carrot and Cabbage Salad

A cold, crunchy salad cuts through the rich roast meat and cleans the palate between bites.

Drinks

Chicha or Cold Beer

A cold, lightly sour chicha or a lager matches the spiced, fatty roast and is what is poured with it at Andean celebrations.

Complete menu

Serve the cuy asado with boiled potatoes, peanut sauce and salad, and finish with fresh fruit and a cold chicha or beer.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Serving Undercooked Cuy

Guinea pig must be cooked right through — the thickest part of the thigh must reach at least 74°C (165°F). Undercooked meat can carry foodborne germs, so always check with a thermometer. This is general food information, not medical advice.

Peanut Sauce and Peanut Allergy

The peanut sauce contains peanut, a major allergen. Anyone with a peanut allergy must not eat the sauce — serve their portion with the salad and potatoes only, and keep the sauce in a separate bowl. This is general food information, not medical advice.

Leaving the Roast Out for Hours

Do not leave carved cuy at room temperature for more than 2 hours. Cool it quickly and refrigerate it, or the meat can spoil. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, festive roast for most adults; one portion is filling, so a half portion with extra salad suits a lighter appetite.
  • ChildrenChildren can eat the meat and potatoes, but keep the peanut sauce away from any child with a peanut allergy and serve the salad mild.
  • ElderlyThe meat is tender once carved, but the skin is chewy — serve older diners the soft meat and potatoes, with the sauce on the side.
  • Pregnant womenA good source of protein and iron; avoid it if your clinician has told you to limit fatty or very salty foods, and ask your clinician if unsure.
  • Breastfeeding womenProtein-rich and filling; the peanut sauce adds healthy fats, but skip the sauce if your baby has a peanut allergy in the family — ask your clinician.
  • AthletesAbout 52.6 g of protein per serving makes this a strong post-training meal; the potatoes refill energy well.
  • Weight gainAt about 761 kcal a serving with potatoes and peanut sauce, this is a generous, energy-rich plate.
  • Weight lossA heavy plate at about 761 kcal; take a smaller portion of meat, load up on the salad, and go easy on the peanut sauce.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 59.9 g of carbohydrate per serving, mostly from the potatoes — ask your clinician about portion size.
  • High blood pressureAbout 1,258 mg of sodium per serving, mostly from the added salt and the meat itself; go light on extra salt and ask your clinician if you are on a low-sodium plan.
  • Kidney diseaseHigh in protein and potassium from the meat and potatoes; ask your clinician whether this portion suits your plan.
  • GoutMeat is a source of purines, and this is a rich, meaty plate — eat a smaller portion and ask your clinician if you have gout.
  • Stomach issuesThe spiced, fatty roast and the peanut sauce can bother a sensitive stomach; eat a small portion with plenty of potatoes and salad, and ask your clinician if it keeps bothering you.
  • Cardiovascular diseaseThe skin and the peanut sauce add saturated fat; eat the lean meat, keep the skin to a little, and ask your clinician about the right portion for you.
  • Fatty liverRich in calories and fat, with a creamy sauce; a smaller portion with extra salad is the lighter way to enjoy it — ask your clinician about the right portion for you.
  • Food allergiesContains peanut and milk (in the sauce) — both major allergens. Tell your host about any allergy before eating, and ask your clinician whether it is safe for you.
  • Special therapeutic dietsFollow your clinician's guidance on salt, fat and portion sizes; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool the carved meat quickly and keep the meat, potatoes, sauce and salad in separate sealed containers.
In the fridge
Cooked cuy up to 3 days at 4°C (40°F) or below; peanut sauce up to 3 days; salad up to 1 day.
In the freezer
Cooked cuy meat up to 2 months, wrapped well; the sauce and salad do not freeze well.
How to reheat
Reheat the meat in a hot oven at 190°C (375°F) until it reaches 74°C (165°F) all the way through; warm the sauce gently on the stove. Do not reheat more than once.
Freezing recommended
Yes for the meat only — not for the sauce, potatoes or salad.
Signs it has spoiled
Sour or off smell, slimy meat, or sauce that has separated and smells stale — throw it away.

More recipes to explore

A tray of golden baked Bolivian salteñas standing upright with dark braided top seams in Santa Cruz de la Sierra Bolivia flag Bolivia 2h 25m
Lunch •Bolivian National Favourite

Bolivian Salteñas

A Bolivian salteña is a baked hand pie with a slightly sweet, golden dough — coloured with paprika or annatto — sealed with a braided seam across the top and baked standing upright. Inside is the jigote, a juicy beef stew of diced beef, potato, onion, peas and ají chilli, sweetened with a few raisins and set with gelatin so it turns to rich broth in the oven, with a slice of hard-boiled egg and a black olive tucked in. This is not a dry mince empanada: you bite a small corner, then spoon and sip the hot juices out. One serving (two salteñas) is about 462 g.

Hearty & Satisfying

A golden baked pastry wrapped around a soupy, sweet-spicy beef stew — Bolivia's famous mid-morning hand pie, eaten upright so not a drop of broth escapes.

Pairs Well With
Llajua hot sauce & a glass of fresh orange juice
Silpancho with a thin breaded beef steak, fried egg, rice, potatoes and tomato salsa on a white plate Bolivia flag Bolivia 1h 5m
Dinner •Cochabamba Heritage

Silpancho

Silpancho is the great plate of Cochabamba: a bed of white rice and boiled potatoes covered by a single beef steak pounded until it is almost paper-thin, dipped in egg and breadcrumbs and fried crisp, then topped with a fried egg and a fresh salsa of tomato, red onion and hot locoto pepper. The name comes from the Quechua sillp'anchu, meaning flat and thin — and the steak really does cover almost the whole plate. One serving is about 705 g.

Hearty & Satisfying

A plate-sized beef steak pounded paper-thin, breaded and fried over rice and potatoes, crowned with a fried egg and fresh tomato salsa — Cochabamba's most famous plate.

Pairs Well With
Chicha or cold beer & llajua hot sauce
Pique macho platter piled with beef, sausage, fries, tomato, onion, peppers, egg and sauces Bolivia flag Bolivia 55m
Dinner •Cochabamba Heritage

Pique Macho

Pique macho is a mountain of a meal from Cochabamba: strips of beef and pork sausage fried with onion, piled over a heap of french fries with tomato, hot locoto peppers and sliced boiled egg, then finished with zigzags of mustard, mayonnaise and ketchup. It is served in the middle of the table, made to be shared, and its name is a dare — pique, macho means roughly eat it, man. One serving (a quarter of the platter) is about 508 g.

Hearty & Satisfying

A heaped sharing platter of fried beef and sausage over french fries, with tomato, locoto, egg and sauces — Cochabamba's famous dare of a dinner, made for the middle of the table.

Pairs Well With
Cold beer & llajua hot sauce
A plate of sajta de pollo with chicken in orange-yellow aji sauce, boiled potato, grey tunta and fresh onion-tomato sarsa Bolivia flag Bolivia 1h 25m
Dinner •La Paz Heritage

Sajta de Pollo

This sajta de pollo recipe simmers bone-in chicken in a thick sauce of aji amarillo, onion, garlic and cumin, with green peas stirred through, and serves it with boiled potatoes, chuno (freeze-dried Andean potato) and a bright sarsa of onion and tomato. It is the dish La Paz cooks for Carnival and All Saints' Day. One serving is about 566 g.

Comfort & Warmth

Bone-in chicken simmered in a thick yellow aji sauce, served with potatoes, chuno and a fresh onion-tomato sarsa — the festive plate of La Paz.

Pairs Well With
Warm chicken in aji sauce with potatoes, chuno, rice and sarsa
High Protein

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.