Cuy Ecuador Food

It is more commonly known as cuy kew y in the indigenous language of kichwa because of the high pitched bird like sound the animal makes.

Cuy ecuador food. Ecuadorian food typical traditional cuisine llapingachos served with chicken chorizo a fried egg and salad ecuadorian food is diverse and underrated. I also share my thoughts on adapting to new cultures. One portion of cuy is good to share between two people and also comes served with potatoes beans and corn. Cuy is a traditional dish a delicacy in ecuador.

The average price of a guinea pig between two people in ecuador is around 25. Cuy if you are an adventurous foodie and you feel ready to try a different type of meat while in ecuador you must order cuy. Whilst this is pricey in comparison to most local dishes it is generally only eaten on special occasions and is considered to be a delicacy in these areas. In huanuco tacna and cajamarca the preference is also for fried cuy.

Cuy is a traditional peruvian dish. Eating cuy guinea pig in quito ecuador galen darrough february 16 2010 at 10 04 am. Be sure to send me some cuy jerky upon your return. In this post i share my experience visiting a cuy farm and eating fresh roasted cuy.

Cuy also called cobayo or conejillo de indias is a guinea pig and a traditional entrée in south american andean culture. 7 thoughts on weird food. And yes cuy are guinea pigs. In arequipa it is prepared baked as cuy chaktado and in cuzco it is baked whole as a small suckling pig with a hot pepper in its mouth.

Guinea pig or cuy in ecuador is one of the traditional foods you should try while visiting ecuador bolivia or peru. Ecuadorian cuisine the cuisine of ecuador is diverse varying with altitude and associated agricultural conditions. Pork chicken beef and cuy guinea pig is really popular in the mountainous regions and are served with a variety of carbohydrate rich foods especially rice corn and potatoes. Cuy is also popular in bolivia argentina and other south american countries where regional cuisine flavors the preparation.

Eaten in the andean region of the country this dish is made with a guinea pig and usually served barbecued whole.