Guinea pig, known as "cuy" in Spanish, is a traditional dish in several Andean countries, notably Peru, Ecuador, Bolivia, and Colombia. This rodent has been domesticated and consumed by indigenous people in the region for thousands of years. Archaeological evidence suggests guinea pigs were first domesticated around 5,000 BCE in the Andes.

Guinea pigs are bred specifically for consumption in these areas and are considered a delicacy. They are often roasted or fried whole, sometimes served with potatoes and corn. The dish is high in protein and low in cholesterol, making it a nutritionally valuable food source.

In Peru, cuy is typically served during festivals and special occasions. The preparation methods vary between regions; in some areas, it's cooked with spices, while in others, it's prepared more simply. The dish holds cultural significance and is often accompanied by traditional music and celebrations.

In Ecuador, guinea pigs are consumed regularly in certain parts. They are usually roasted on a spit and served in markets or restaurants that specialize in traditional foods. The custom of eating guinea pig also extends to certain parts of Bolivia, where it's less common but still part of local tradition.

Cuy played a role in pre-Columbian life beyond being a food source. It was used for ceremonial purposes and is depicted in ancient Peruvian art. In the modern culinary scene, the dish has gained attention from international chefs, who are incorporating cuy into fusion recipes and presentations.

While guinea pig consumption is widespread in the Andes, it is less common and sometimes controversial outside of these regions due to differing cultural views on rodents as food. Despite this, the dish continues to be an important part of Andean heritage and cuisine.