With white and brown stripes and black spotted eyes, she was adorable! Sallie was a lovely pet, and I remember fondly how she would sit in her little black cage perched next to the kitchen counter and watch us curiously.
With all of those memories, I couldn't help thinking about our old pet Sallie when I was deciding whether or not to try Cuy. However, I'm glad I was able to take a step back and remember one of my most important values as a world traveler experiencing new cultures: always embrace the unexpected, and try to never say no! After taking a few minutes to think, I decided to order Cuy with my friend Luke, and boy was it delicious. I ate just about every bite I could!
What I found fascinating was that in each city famous for their Cuy - Pasto, Colombia, Arequipa, Peru, and Otavalo, Ecuador - there is a different way of cooking it! While it is usually cooked whole with lots of salt and garlic, it may be prepared in different ways. In Peru, it's usually fried (called chactado or frito in Spanish), while in Ecuador it's often broiled (asado), and in Colombia, it is typically roasted (al horno). That said, in some urban restaurants it may also be served in a casserole or a fricassee!
Not only does Cuy hold historical significance for the Andean people, it is also a more environmentally and economically sustainable option! Because guinea pigs are small animals, they require much less room than traditional livestock like cows, pigs and chickens.
