Curí o Cuy

Guinea Pig

Preparation info

  • Difficulty


  • 2


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Nariño is the department where cuy or curí (guinea pig) is eaten. It is a delicacy of the region, and is typically prepared over coals or log fires in the outside beautiful gardens of the locality. Nariño is a mountainous land full of green and color, with both warm and cold climates and many striking views.


  • 4 tablespoons oil
  • 4 tablespoons minced scallion
  • 1 tablespoon minced garlic
  • 2 teaspoons color*
  • 1 (1½ to 2 pounds) guinea pig, skinned and eviscerated
  • 2 teaspoons salt


  1. In a blender mix the oil, scallion, garlic, and color to a puree consistency.
  2. Rub the inside of the belly and the outer skin of the guinea pig well with the mixture; refrigerate overnight.
  3. Rub with the salt 1 hour before cooking and place back in the refrigerator. Remove from the refrigerator 30 minutes before cooking.
  4. Place over hot coals, and grill, turning every 15 minutes for a total of about 1 hour. It will be done when the juices from the thigh run clear when pinched. The outside should be very crispy.
  5. Instead of grilling, the cuy can be baked in a preheated 350°F oven. It will take about 1½ hours.