-
-
re: 33limes
When i ate the cuy in ecuador, it was killed for us by the woman who raised them, in a small hutch with about 80 others. Ive never paid a ton of attention to pet guinea pigs before but i couldnt discern in any real way what the differences were between the raised-for-food ones i saw and the pets available here.
She told us that they got a premium for the all black ones, because they were difficult to breed and held some sort of extra appeal for status purposes, even though they tasted just like the rest of them.
-
-
-
-
I havent seen it on any menus in the bay area but if trips to south america are too pricey (and trips to petsmart are too dicey?) you could consider coming to minneapolis, where cuy can be special ordered at chino latino - the flagship nightspot/clubstaraunt owned by the twin cities most notorious restaurant group.
ive never eaten it at chino latino, or anywhere in the states, but i think if you arent finding it out there it is due to lack of demand, not some sort of legal restriction.
to contradict bbulkow, when i ate guinea pig in Ecuador it was really good and totally worth dealing with the boney-ness.
›1 Reply -
bbulkow
Jun 1, 2009 11:15 PM
There's probably some rule about serving guinea pig, just like you can't serve cat.
The dish is not worth going out of your way for - it's super bony and the meat's just not that interesting to be worth the bones. Worth eating if you happen to be in Peru or Ecuador, of course.
-
mariacarmen
Jun 1, 2009 07:21 PM
Had it in Peru too, have never seen it on any Peruvian menu in the States, ever.
-
-
-
c oliver
Jun 1, 2009 12:39 PM
Here's a google for Peruvian restaurants San Francisco. I had cuy in Peru.
Edit: Forgot to provide the link: http://www.google.com/search?sourceid...
