The moment finally arrived yesterday in Cusco for me to eat the traditional Peruvian speciality of Cuy (Guinea Pig). Guinea Pigs actually originated in the Andes and are a profitable source of income because they are small and reproduce rapidly. Estimates (and by that I mean Wikipedia) show that 65 million guinea pigs are consumed in Perú each year.
Peruvians generally only eat them on special occassions because they are considered expensive by Peruvian standards (mine was about £7- the most expensive dish I had in Perú). Cuy can be served fried, barbecued or roasted and in Ecuador Cuy soup is common.
I have to say it tasted pretty nice, almost like rabbit but a bit more juicy- with the texture kind of like chicken. My only complaint is that it doesn’t have much meat on it.
That is horrible, to see it on a plate like that and to think that you ate it. I was on the tube this morning when I saw it and I just screamed.
Don’t know which is worse, that or the Phillipino speciality, balut ( the half formed duck egg) which you ate in Manila. Where do you get those brave (or crazy) genes from??
I think the egg looks worse…This looks like a mini pig:P
Heyy it looks just like mama’s sunday lunch!