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Mmmmmm....TASTY!!!
a carnivore, interested in cultural experiences, love local culture and products
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MAR
25
2008
Guinea pigs are served in restaurants throughout the country, and if you visit the local markets in the highland towns of the Andes, you'll find an excellent selection of nicely plump fresh guinea pigs, ready for you to kill and grill! There's also usually a vendor or two serving up grilled cuys, or maybe a nice pot of guinea pig stew. There's a lot of ways to fix a tasty guinea pig dinner, but here's the straightforward process for making grilled guinea pigs.
Cuy a la Parilla
- Select one nicely plump, well fattened guinea pig for each hungry appetite in your family.
- Bring a large pot of water to a rolling boil.
- Break the neck of the guinea pig, and hang him by his rear feet so the blood drips out the mouth.
- When the blood just about stops dripping, pour boiling water over the guinea pig, make a cut in the fur, and then pull the pelt from the body.
- Slice the body open and remove organs from the cavity.
- Rinse the meat under cool water.
- Rub the meat with plenty of salt, pepper, and crushed garlic, or let it marinade in your favorite blend.
- Light the grill.
- Roast the cuy using a rotisserie, or turn very often to cook evenly and prevent scorching.
- When the meat is cooked to the same crisp, golden appearance that you'd do for a whole chicken, it's ready to eat. Serve with roast potatoes and plenty of rice.
Mmmm....Que Rico!!
Last edited on Mar 27, 2008
Guinea Pigs is not recommended by mrkstvns
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