Market Grill · Roasted Guinea Pig
Cuy Asado
Photo: Pedro M. Martínez Corada · https://martinezcorada.es / Wikimedia Commons · CC BY-SA 4.0
Guinea pigs were raised for food in Andean homes long before the Spanish arrived, and some highland families still keep them running loose on the kitchen floor.
A whole guinea pig is seasoned, skewered and slow-roasted over open coals until the skin turns deep golden and crackling. Cuenca's markets and roadside grills serve it whole with potatoes and corn.
Why it's made this way: Guinea pig roasting is a longstanding culinary tradition in Cuenca and the surrounding Azuay highlands, tied to Cañari and Inca-era food customs.
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