Thursday, September 27, 2007

Sunday roast with a twist

Golden, crisp skin
Fragrant, inviting aroma
You could mistaken it for suckling pig
(it was almost the same size!)

...and then upon closer inspection you notice the small ears, the elongated, chisel-like incisors, not much meat and the taste... well its similar to the brown flesh of chicken- fatty, flavoursome or fetid to some.

Most of you may have noticed the lack of posts from me of late, but here is the first of several food fawning adventures abroad from Magic G and I's recent trip to Peru. Will try to share the wonderful different dishes sampled on our tour and what better way to start that with roasted cuy (guinea pig). At least it wasn't one of those buffalo sized guinea pigs that roamed ancient Venezuela.
Roast cuy head attached (see thosem ighty incisors?), served with salad, roast Andean potatoes and battered rocoto relleno (stuffed hot chilli- see upcoming post)


  1. A friend of mine from Ecuador says this is the best thing he has ever eaten! I'm still a little squeamish about it I must confess. I'm really enjoying following your travels :)

  2. Thanks Truffle> It was such a great adventure and even better travelling with Magic G and trying out all the wonderful new foods. I'm a bit disappointed that I wasn't game enough to try food from the street vendors- but I think my guts were happy I didn't risk it!

    You should give guinea pig a try, it doesn't taste gross, and my guess is that if it's prepared well it would be really nice. But then again, I'm not a big fan of high bone to meat ratio.The head and teeth are a bit offputting- but you can get it sans head too (for presentation reasons!)


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