However, this situation was simply a difference in cultural attitudes, so I tried my hardest to approach this with an open mind. I tried it with trepidation and was very pleasantly surprised. It tastes similar to chicken, but the meat is very dark and juicy. It's also a lot greasier/fattier than chicken, so it pairs well with potatoes, rice, cassava, and other "plain" foods.
Typically, the cuy is cut into quarters and pan-fried in oil with spices such as pepper and cilantro. In my region, the cuy is usually served with rice and potatoes, but other regions of Peru prepare their cuy dishes in different ways. For example, in the Ancash region of Peru, a common way to prepare cuy is called pachamanca, from the Quechua words pacha (which means "earth") and manka (which means "pot"). To prepare pachamanca, you dig a hole in the ground and bury potatoes, other tubers, beans, corn, and cuy with hot coals. You cover the hole with fresh herbs, then let it rest for several hours. The result is delicious!
Yes, cuy is connected to the environment here! Guinea pigs are native to Peru and were a main source of protein for local people before the arrival of the Spanish in the 1500s. This means cuyes were consumed here before the arrival of cows, chickens, or pigs, which were introduced by the Spanish. Many people in my town and region keep guinea pigs in their homes, similar to the way people in other countries keep rabbits or chickens for food. Cuyes eat fresh herbs and grasses found in the sierra.
