Welcome to Guajibamba!

After twenty-five years cooking over charcoal, we are opening our house online too.

This space exists to show you what happens behind the doors: how we choose our ingredients, how we prepare the roasted cuy we became known for, and what sits behind every dish that reaches your table.

What will you find here?

• Recipes and techniques: the secrets of Cuencan cooking, explained plainly.
• Restaurant news: new dishes, special hours and dates worth knowing.
• House stories: the people and traditions that hold Guajibamba together.

Thank you for being with us all these years. We will be waiting at either of our two restaurants in Cuenca, with the table set and the charcoal lit.