The meat reminded me of rabbit, but it was not gamey at all. The dish very greasy and fatty and has a unique flavor. I was happy to have the experience although it was still hard to see past the fact I was eating a cute guinea pig that could have been someone´s pet.
Cuy is often pan-fried in oil fried with simple spices such as salt, pepper and cilantro. It can also be roasted whole on a grill or over a fire. It is typically served with papas and rice, but this can vary depending on the region of Peru.
Guinea pigs are native to Peru and were a dish enjoyed by locals before the arrival of the Spanish in the 1500's. Indigenous Andean communities domesticated guinea pigs and raised them in their homes. Cuyes have been a staple of the Peruvian diet long before chickens, cows and pigs, all of which were all introduced during the Spanish colonization. To this day, cuy demonstates the connection between people and the natural environment. They symbolize a sustainable relationship with nature and respect for traditions passed down through generations for centuries. Cuyes live off the land by eating natural herbs and grasses.
