664608 Wed Nov 04 06:36:51 -0800 2009 2 1 San Francisco Bay Area 0 5154558 From UrbanDaddy: "Now available at La Mar Cebicheria, Cuy Pekingese is a new dish showcasing the Peruvian delicacy that the restaurant flies in from an organic farm outside of Lima. The pig is marinated for a day in spices, and then immersed in duck fat and braised slowly for hours. The confit-style meat takes on a richness much like rabbit, quail or dark meat chicken. When it arrives at your table, you'll see that it's been shredded and piled high, looking much like carnitas. Eat it the same way you do Peking duck—open your Chicha Morada (purple corn) crepe, mound some of the cuy on top with pickled daikon, carrot and cilantro, roll it up and then dip it in the sweet-and-sour sauce." Who's tried it or going to try it? Wed Nov 04 06:36:51 -0800 2009 10677 hhc 1 5154646 These folks are interested. http://chowhound.chow.com/topics/624237 Wed Nov 04 07:05:56 -0800 2009 5154558 105235 wolfe 1 5210980 wonderful- that they serve it shredded! the traditional presentation is a little rough for some of us (squeamish types) btw- having a reservation today virtually eclipsed thanksgiving for me (and i have thanksgiving with some real foodies) Fri Nov 27 09:19:12 -0800 2009 5154558 278431 gore_mutt