Noble Rodent Shines in Countless Recipes Which Surprise the Palate
High-Class Guinea Pig
Cecilia Fernández Sívori
Those who have lived with the unequaled and always crispy guinea pig on the table will not be surprised that there are countless ways of preparing such a delicious meat, which little by little has taken hold of the palates of good diners, to the point that there are 24 bedrock recipes. A sort of guinea pig map which geographically places us in regional products and flavors in order to takes traveling through the different regions of our country.
Although it is true that the it’s the departmental clubs which are the obligatory stopping points on the route of good guinea pig, it is surprising to discover, in the very heart of San Isidro, a sort of gastronomic temple dedicated to the guinea pig.
There, this noble rodent is the king and it is in the kitchen where its flesh shows the reasons for its flavourfulness. We speak of no other restaurant than El Señor Cuy, which, taking a step forward, includes on its menu not only the guinea pig dishes we are familiar with, but also gourmet preparations, and even charming fusions which raise the product to competitive levels.
For All Tastes
Thus, one can try “Guinea Pig Like Back Home”, “Gourmet Guinea Pig”, and “Recipes of the Famous”, each with its distinguishing flavor, as the ingredients for the dishes are brought, sorted, and used strictly so as to provide each diner with the flavors they seek without traveling far.
The presentation of the “Guinea Pig Like Back Home” is as it is prepared in each of Peru’s departments, and with provincial variations. The most requested styles are those of Ancash, Ayacucho, Cajamarca, Moquegua, Huanuco, and Arequipa.
The “Gourmet Guinea Pigs” are none other than Mr. Guinea Pig (battered and fried), Sénior Cuy (Catalan-style), Signore Cuy (with a marked Italian note), Monsieur Cuy (French through-and-through) and the very-Peruvian Señor Cuy, amongst others which fill the menu.
The “Recipes of the Famous” are ways of preparing them from renown institutions and individuals, such as Le Cordon Blue Peru, chefs “Cucho” La Rosa and Jacques Henry Benoit, among others.
Democratically, the diner may also contribute to the menu, as if one arrives and does not find the style that one remembers from one’s hometown, the chef is more than open to making note of the request and including it among the culinary offerings and --why not?--baptizing it with your name.
Another detail about Señor Cuy is the aim of giving new value to the tradition of eating this animal, whose flesh, besides being tasty, is decidedly low in fat and thus easy to digest.
Therefore, if you pop into this new gastronomic point you will also be able to view Colonial artworks, copies of which are to be found in dining room as a way tying art in with such an age-old product.
It is no longer necessary to leave Lima to sample traditional guinea-pig dishes. Now, the offerings are diverse and good place to visit lies in the very heart of San Isidro.
Not bad, eh? Naturally, I am dying to eat there. But how to decide which style to try?
Av. Andrés Reyes Nº 144
San Isidro, Lima
http://www.senorcuy.com (built by Danny, by the way)