Día de los Difuntos: Eating Cuy in Cotacachi

Guinea pig, or cuy, is a staple protein here in the Andes, particularly during major festivals like Día de los Difuntos. While the look of a whole roasted critter might startle some of the home folk, the flavor is remarkably similar to groundhog—rich, dark meat that is a local delicacy.

Skip the tourist-centric fusion restaurants. Street food stalls line the square in Cotacachi during the holiday weekend, offering the most authentic and frugal way to eat. Remember the core rule of travel dining: follow the smoke and the locals.

• The Reality of Cuy: It tastes a lot like groundhog for the hillbillies back home. It is a dark, rich meat and a cultural necessity to try when navigating the Andes.
• The Giant Pig: Look for massive whole roasted pigs "dressed up nice" with chili horns on display at the stalls.
• Standard Options: There are readily available grilled chicken and pork chop alternatives for less adventurous eaters.