Ah, got it! Cuy chactado is a traditional dish from the Andes region, especially popular in countries like Peru and Ecuador. It's made from cuy (guinea pig), which is a common source of protein in the Andean diet.

The dish involves frying the guinea pig after it’s been seasoned and marinated. The cuy is often flattened, giving it the name "chactado" (which means "flattened" or "pressed"). The result is crispy on the outside, tender on the inside. It’s usually served with sides like potatoes, corn, or salad.

Cuy asado or grilled guinea pig is a popular and ancient dish in these cultures, often served for special occasions.

To make Cuy gegrillt (grilled guinea pig), the meat is typically seasoned with a variety of spices, marinated, and then grilled over an open flame or on a barbecue. Here's a simple outline of how it's prepared:

Ingredients:

• 1 whole guinea pig (Cuy), cleaned and gutted
• Olive oil or vegetable oil
• Garlic (finely chopped)
• Cumin powder
• Paprika
• Salt and pepper
• Lime juice
• Fresh herbs (like cilantro, optional)
• Chili (optional for some spice)

Preparation:

1. Clean the Cuy: If not already done, remove the fur, organs, and anything else from the guinea pig. Rinse well and pat dry with paper towels.
2. Marinate the Cuy: In a bowl, mix the oil, minced garlic, cumin, paprika, salt, pepper, lime juice, and chopped herbs. Rub this marinade over the entire guinea pig and let it marinate for at least 30 minutes to an hour.
3. Grill: Preheat your grill to medium heat. Place the guinea pig on the grill and cook for about 15-20 minutes on each side, or until the meat is cooked through and crispy on the outside.
4. Serve: Once the Cuy is cooked, it’s often served with potatoes (a staple in Andean cuisine), corn, or a fresh salad.

The texture is often compared to rabbit or dark meat chicken, and it’s known for its tender, flavorful meat.