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Somebody's been watching Anthony Bourdain in Equador!!!!!!!!!!!!!!!!!!!!!!!!!!!
Nope and doubt you ever will. But there is nothing that I can think of to stop you from raising your own, just like rabbits......given how fast rodents grow, should be sizeable by bbq time!
Do share how this turns out!
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re: jenn
paulj
Mar 2, 2010 08:06 PM
Didn't he recommend a pet shop?
http://laylita.com/recipes/ is a great source of Ecuadorian recipes. Laylita lives in Seattle, but spent much of life in southern Ecuador. No recipes for cuy.
You can find some Ecuadorian products at Plaza Latina in Shoreline on 99, just south of 175th. There more items from Peru and Columbia. Perhaps the most exotic items from this area are the frozen fruit concentrates including naranjilla (lulo) and tamarillo (tree tomato, used for aji salsas).
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re: paulj
On No Reservations, they were bbq'ing them on a spit. Sort of like a whole roast lamb but smaller. . . . I'm thinking a bit of marinade brushed on them as a sort of baste while cooking might be good. But be careful not to do anything overpowering. I would suspect the taste is mild like rabbit. .. . sheessh, I'm making me hungry!
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re: Thiggy78
paulj
Mar 9, 2010 01:10 PM
what do they eat 'in the wild'? Scraps from the mud floor, most likely. Or according the Wiki article, grass.
http://en.wikipedia.org/wiki/Guinea_p...
"Andean immigrants in New York City raise and sell guinea pigs for meat, and some ethnic restaurants in major United States cities serve cuy as a delicacy.[140] .... Nevertheless, as a food source they are still generally considered taboo in other countries in America and Europe; in reality television, guinea pig meat has been consumed as an exotic dish by such Western celebrity chefs as Andrew Zimmern (for his show Bizarre Foods) and Anthony Bourdain in No Reservations."
This looks like a useful reference:
Morales, Edmundo (1995). The Guinea Pig: Healing, Food, and Ritual in the Andes. University of Arizona Press. ISBN 0-8165-1558-1.
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