Cuy, Peruvian Style

Do they really eat roasted Guinea Pig in Peru?   Oh, yes they do!

Prior to coming to Peru, we wondered if this was myth or reality. But sure 'nough, we've seen it on several menu's, sometimes whole, and sometimes "confit", which just means you don't have to stare at his little face while you're chomping on his hindquarters 'cause they already cut it up for you.

And we ran across this little food fair @ one of the plaza's on Sunday, where local restaurants were struttin' their stuff, and Cuy (pronounced Coo' ee) was present at several of their food booths.

 

Not to say that there wasn't lots of other (more beautiful) foods.....

I loved this display of chicken and peppers with whole tomatoes 

and other veggies ~ what a great presentation for a potluck, no?

But definitely lots of Cuy ~

So today is our Cuy Day!  We've hired a driver for the day to take us to the Inca ruins in the Sacred Valley, which starts at Pisac at one end and runs clear up to Machu Picchu.    One of the Inca sights we visited was the Water Temple of Tipon, and Tipon just happens to be.......the birthplace of roasted Guinea Pig.  Or at least they are taking credit for it.

Mr. C thinks if we're going to try it, we should try it here, where the dish was "invented"; and I must say, it added something to the experience.   

You drive up (and into) the restaurant; we see tables & chairs outside in the courtyard, and also inside what we presume is the restaurant on our left. 



But no, first we have to go next door, where the adobe oven is roaring, to pick out our Guinea Pig.  Sort of like picking out which lobster you want them to cook for you.  OK, truthfully, it's really nothing like picking our your lobster.

She's roasting up a whole flock 

(What's the correct term for a herd of Guinea's??)   

I must say the smell coming from that oven is delicious.  So we pick out our special little guy -- adding a couple of side dishes, some cheesy spaghetti of some kind, some roasted potatoes, and a stuffed pepper.

She plates it all up and pops it back into the oven to get it all hot.

In the Andean culture, these little guys are easy to raise, 'cause they're sort of like chickens -- they will hang around if they are fed.  

So if you visit an indigenous family, it's not uncommon to have them roaming free underfoot in the household.  (Remember, we would be talking about dirt floors here.)  In a true Andean family, they are served only for special occasions -- such as a birthday gathering, or a wedding celebration.  (Darn, wish I'd known that for my wedding celebration -- ya'll missed out.)

And so here we are.  It's the moment of truth.  I am telling myself that it's just like chicken.  We don't think anything about serving a whole roasted chicken for dinner back home.  Well, I guess it doesn't usually include the head and feet, but, still......work with me here, I have to get through this one somehow.

Thankfully, after the formal presentation (which I've seen referred to as "shocking" or "ghastly"), she comes back to quarter it into pieces (just like a chicken, I'm just sayin').  

It was stuffed with all those herbs while it was roasting....

Our driver grabs my camera and takes a couple of shots for us.  We are happy to have this moment recorded for posterity -- 'cause I'm probably not gonna'  do this one twice.  



He has us pose like this, saying "Mister, Mister, do this!"  and shows us.   So of course we oblige him.   It made him happy, and it makes for a funny photo.

No more stalling.  Time to dive in.  I'm tentative.  It tastes.....a lot like chicken.  Except they're greasy little buggers.  Even the cervesa's  we ordered did not get rid of that aftertaste.  I have to say, I've tried the goat in Italy; the kangaroo in Australia; etc, etc.  But this time, I'm not a fan.

Mr. C was trying to be polite.

But here's what he really thought.

But.  We've had an interesting cultural experience, and we may never pass this way again, so.....I'm delighted.  It's a big check mark.

And yes, they really do eat roasted Guinea Pig in Peru.

If you'll pardon me now, I have to get cleaned up from a day of hiking the Inca ruins (did you know they always build them at the top of the mountain?!) and roasted Cuy, cause.....
we are headed out for a really nice fine-dining experience on our last night in Cusco. 

God bless Mr. C.