Cuy is the meat of the domestic guinea pig (Cavia porcellus), a small caviid rodent domesticated in the Andes millennia ago and still an everyday and ceremonial protein across highland Peru, Ecuador, Bolivia and southern Colombia. The dressed animal is cooked whole — most famously fried and pressed flat as cuy chactado, spit- or oven-roasted as cuy asado — to yield crackling, deep-golden skin over lean, tender, faintly gamey flesh that tastes between rabbit and dark poultry.