Many years ago my fellow blogger Jonathan and I drove to the Bronx to sample the renowned Peruvian delicacy, cuy, or guinea pig as we call it here in the States. Soon after we were seated the waiter brought over the frozen critter, which was butterflied and sealed in a package bearing the red-and-white Peruvian flag. Shortly thereafter he brought out the finished product. The poor little rodent had been deep-fried and surrounded with some diced potatoes. I say "poor" not out of sympathy for the critter, but rather because I feel that it deserved to be prepared in a tastier fashion. Which brings me to the subject of this post: the town of Churin's second annual cuy festival took place earlier this week. There were plates of fried, grilled and baked cuy. There was even cuy au vin. Each of these preparations was a mere $7, about a third of what Jonathan and I paid. I think I'd be partial to the roast variety, the fried one we ate wasn't so hot. The event also featured a cuy cookoff and a best-dressed contest where the rodents were decked in traditional Andean garb. In case you're wondering, even I find that last event somewhat disturbing.
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Reader Comments (Page 1 of 1)
7-02-2007 @ 10:28AM
Jay L said...
Had the opportunity to sample some cuy (aka, cuicocha) while in Ecuador in March... but, after hearing from another traveler that it wasn't really worth it, I bailed, chickened out, had second thoughts, etc.
It's really considered quite a delicacy, reserved for special occasions. Families will let the little critters run around inside their homes for several months, fattening them up for the big feast day.
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7-04-2007 @ 8:45PM
MJ said...
OH.........dont think BBq sauce could help me with this one. Think I would have ordered veggies or a cuppa tea. Oh god just had ribs, this is not good!
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