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A Guide to Eating Cuy in Cuenca: Where Tradition Meets Flavor
When in Cuenca, Ecuador, one culinary experience you simply can’t miss is trying cuy asado, or roasted guinea pig. A staple of the Andean highlands, cuy is a beloved dish known for its crispy skin, tender meat, and distinctive seasoning. Whether you’re an adventurous foodie or simply curious, Cuenca offers a unique opportunity to taste this delicacy at some of the city's most historic and renowned restaurants.
What Makes Cuy Special?
A perfectly roasted cuy is an art form. The skin should be golden and crispy, while the meat remains tender and flavorful, thanks to a careful blend of traditional spices. Typically served with sides like potatoes, mote (boiled corn), salad, and spicy ají sauce, this dish is not just food—it’s a connection to the rich culinary traditions of the Andes.
The Best Places to Try Cuy in Cuenca
Cuenca’s urban area has its own “cuy route,” featuring restaurants that have been perfecting the art of roasting cuy for generations. Here are three standout spots:
1. Guajibamba
- Location: Luis Cordero Street, between Sangurima and Vega Muñoz
- History: Open for nearly 23 years, Guajibamba is a cozy restaurant housed in a heritage building. The story of Guajibamba began when Jacinto López partnered with his late brother-in-law, Fernando Ríos, who originally roasted cuy at a farm in Ricaurte.
- Why Visit: Known for its welcoming atmosphere and exceptional flavor, Guajibamba has become a favorite for locals and tourists alike.
2. Tres Estrellas
- Location: Calle Larga, near the Pumapungo Museum and Archaeological Park
- History: Established over 70 years ago, Tres Estrellas is a landmark in Cuenca’s culinary scene. For the past 14 years, the Ríos family has run the restaurant, honoring their late patriarch, Fernando Ríos, who transformed the space into a must-visit destination.
- Why Visit: The restaurant features six themed dining rooms, ranging from traditional Andean decor to music-inspired settings. It’s a cultural and gastronomic experience in one.
3. Taitico por Mi Escondite
- Location: Juan José Flores and Gonzalo Zaldumbide, across from the old IESS hospital
- History: This restaurant has been serving cuy for 20 years and is part of a family legacy that stretches back generations. Owner Jorge Tacuri continues the tradition passed down from his grandmother and mother.
- Why Visit: The restaurant collaborates with local producers, supporting small-scale farmers from nearby towns who supply the cuy.
Beyond the City Center
While these three restaurants form the heart of Cuenca’s cuy scene, you can also find roasted cuy in areas like Don Bosco Avenue, Barabón, and Ricaurte. Each location brings its own twist to the dish, ensuring a diverse culinary experience.
What to Expect
Most restaurants offer cuy in different serving sizes: a single portion or a whole roasted cuy. These are typically paired with traditional sides like potatoes, mote, salad, and spicy ají. Prices and portion sizes vary depending on your preference, making it a flexible choice for any visitor.
Preserving Tradition
The families behind these restaurants aren’t just running businesses—they’re preserving a vital piece of Cuenca’s cultural heritage. Their dedication to the craft, passed down through generations, ensures that visitors and locals can continue to enjoy this iconic dish.
Ready to Try Cuy?
Whether you’re a seasoned traveler or a first-timer in Cuenca, trying cuy asado is a culinary adventure you won’t forget. From the crispy skin to the vibrant flavors of traditional sides, it’s a dish that tells the story of the Andes, one bite at a time.
