An Andean classic defined by a whole guinea pig pressed flat and fried under weight until deeply crisp. Garlic, cumin, and lime season the meat without overpowering it, with golden Huayro potatoes alongside.
Turn what you find into an experience you can actually bring to your kitchen.
Pat the guinea pig very dry with paper towels and open it fully so it lies flat. Crush the garlic and mix it with the lime juice, cumin, black pepper, and three quarters of the salt. Rub the mixture over both sides and refrigerate for 30 minutes, until the surface is thoroughly seasoned.
While the guinea pig rests, cook the Huayro potatoes in the water for 12 to 15 minutes, until a knife enters with slight resistance and they are still firm. Drain them and let the surface dry; they should go into the oil dry so they brown properly and splatter less.
Remove the guinea pig from the refrigerator and gently blot excess surface moisture without wiping away the seasoning. Coat both sides with a thin layer of yellow corn flour and shake off the excess well; the skin should still be visible beneath the flour.
Heat the oil in a wide cast-iron skillet to 165 to 175°C / 330 to 350°F. Place the guinea pig skin-side down and set a clean, completely dry medium pot on top to keep it flat, making sure it is stable and steam can escape. Fry for 12 to 15 minutes, carefully remove the weight, flip with tongs, and cook for another 10 to 12 minutes. Check the thickest part with a thermometer: it should reach 74°C / 165°F; if it has not, continue in 2 to 3 minute intervals without letting the crust burn.
Transfer the guinea pig to paper towels. Fry the cooked potatoes in the same oil for 4 to 5 minutes, until deeply golden outside; remove them with a skimmer and season with the remaining salt. Serve the guinea pig immediately, still flat and crisp, with the potatoes alongside. If the skin crackles and the meat remains juicy near the bone, it came out exactly as it should. Done! 🔥
