Sonccollay, a pre-Inkan restaurant

Amy didn’t really like the idea of cuy and politely avoided looking at it. She ordered alpaca, which she enjoyed. It’s a good thing that she’s a great companion since it took well over 1.5 hours between ordering and seeing our food! We drank a local fermented drink, called chicha de jora, made from purple corn. It was a very lightly alcoholic mixture.

My friend, fellow teacher Amy, and I decided to splurge a bit and try what seems to be a fairly unique restaurant, not just in Arequipa, but in South America. Sonccollay is located on the Plaza de Armas and is listed as a “pre-Inkan” restaurant, serving the traditional foods of the Andean region. I was most interested in the cuy–local guinea pig. I’d had it earlier in the week, but it was fried and I wanted to try a traditional roasted dish.

One of the side dishes including tomato, cape gooseberry and avocado.

Amy and I had each met the owner, while we were on separate free walking tours. The tour ends at the restaurant, which has an impressive view of the plaza below and the surrounding mountains. The owner is personable with a commanding voice, but seemed quite disheveled and stressed both times I saw him. He seems to run the restaurant almost entirely alone!

Here’s the cuy, dusted with herbs and roasted in the oven. As a farm girl from the Midwest, I couldn’t help but think that the cuy (guinea pig) looked a LOT like squirrel. It had been roasted in the oven with a weight on top to keep it flat. There was surprisingly little meat on it and if it hadn’t been fairly fatty to start with, probably would have been quite dry. As it was, it tasted like dark meat chicken. Most of the fat had dripped away, so it don’t think I over indulged, too much. On the other side of the cuy are two small alpaca steaks which Amy said were quite tasty.

While I had a good time (mostly because of good company) and enjoyed the food, I’m not sure if I can recommend the restaurant. It was a bit over-priced and we waited almost 2 hours to eat, despite being one of the few diners. They also took almost all my cash, since they had “trouble” accepting credit cards, though the menu had indicated that they did. I also felt the owner was openly disappointed with our orders–we hadn’t spent enough money to satisfy him. I won’t go back.

This is the land of potatoes, so you’ll usually see them served with any dish. These included three varieties of potato–white, purple and a sweet potato that was tasty, but beige in color. The corn is the local, native variety, called choclo. The kernels are large and it’s not terribly sweet. Honestly, it always tastes a bit like field corn to me.

Do not expect beef, chicken, garlic, onions or cilantro when eating here. The main meats are alpaca, cuy, duck and “river shrimp.” And everything is a little charred, typical of the use of stone and wood logs. Most of the reviews I read simply raved about the food, but I thought it was good, but not fantastic. Of course, I’m really put out by being expected to wait a long time to order and receive food in what was clearly not a busy night. I also felt I was slightly over charged based on the menu prices.

There are highlights, however. The restaurant seats diners on a second story balcony over looking the Plaza de Armas. It’s great for people watching and we even observed the ceremony to take down the flags in the courtyard. The owner will give you a brief tour of the kitchen, which should not be missed. And the view from the roof is simply spectacular.

Misti Volcano is visible from much of the city.
I met Amy on the corner of the park, near the bridge where the alpaca are. I’ve grown quite fond of them. They remind me of a cross between a sheep and a long necked teddy bear.


  • Address: Portal de San Agustin 149 | Terraza de la Plaza de Armas, Arequipa, Peru
  • Location: South America  >  Peru  >  Arequipa Region  >  Arequipa
  • Phone Number: +51 54 281219

Tasting cuy and alpaca

Both of the meals described here were eaten at Wayrama, located near the Plaza de Armas, Santa Catalina Calle, 200, Arequipa, Peru.

Those who follow this blog probably also know my slogan: “Traveling the World, one bite at a time.” I’ll taste almost anything at least once. This week, I’ve crossed two more culinary milestones off my list: Cuy and Alpaca.

I started with a beer, the local brand is Arequipena. These roasted corn nuts are are served everywhere–very dry and salty. Perfect in bars to get the customers to order a second. Or third.

I’ll start with the Alpaca. It was a steak filet (lomo), grilled (asado) and served medium with a fresh vegetable sauce and french fries (papas fritas). Alpaca is a very lean meat, much like deer, so roasting needs to be slow. Overcooking could quickly dry out and toughen this meat. Fortunately, my chef was an old hand and I suffered neither issue, though it seems to be a naturally tough meat and I neede a knife to cut it. Despite the outward resemblance to deer, the meat was mild with no gamey taste. It was much like beef, frankly, and I’m not sure I could tell the difference. It was flavorful. I can recommend it!

This is alpaca (lomo de alpaca) with fresh vegetables. Every dish in Peru is served with potatoes, usually papas fritas (French fries), like these. The meat was a tad tough and very lean, like deer. But the taste was very close to beef, mild and not “gamey.” It was served medium and I assume more cooking would have dried it out and toughened it even more.

The cuy was not quite as I was expecting. First, let me explain that cuy is guinea pig, native to the Andes and once a staple in this area. I was ordering from a menu entirely in Spanish, so sometimes I’m a tad surprised by the resulting dish. Good thing I’ll eat almost anything. I’d expected the cuy to be roasted, which is traditional. This was deep fried filets, dipped first in cornmeal. I suspect the same cornmeal is used for trout. Tucha is very popular here and it’s usually deep fried. I detected a fishy smell with the first bite, which was disappointing. This turned out to be a very fatty piece of meat, so deep frying made for a somewhat greasy, heavy dish. After a few bites, I pulled away the breading and fatty skin and just ate the small amount of meat remaining, which, tasted like dark meat chicken. Isn’t that always the way? The saving grace to the meal was the creamy “Andean herb” sauce. It looked like it might taste too “green” but proved mild with a hint of mint. I used a couple of the ubiquitous french fries to sop up the last of the sauce, though I left most of the fatty skin and breading.

I’m going to have to give cuy another try, but find a roasted dish. I’m dining with a friend Sunday, so may try it then.