Just a little note

The growing popularity of guinea pig meat in high-end restaurants in Peru is helping to create an environmentally friendly industry led by women.

Top chefs in Peru, Ecuador and Colombia have brought traditional cuy meat back on to the national menu with roasted, curried and even sweetened versions.

Squeamishness about eating cuy chactado, a traditional deep-fried dish, is changing – as much among foreign visitors as sectors of Peruvian society where the aesthetics of eating a rodent were previously regarded as problematic.

Well, not so aesthetically problematic.

Just off Cuzco’s main square (location from memory) is a convent, in which is a painting of the Last Supper. Jebus and the lads all enjoying their cuy.

20 thoughts on “Just a little note”

  1. Horse steak is a bit hard for my taste, but horse sausages are great. Neigh lad, they’re thoroughly tremendous.
    I’ve tried crocodile, better as handbags frankly.
    Anyone here had snake? I’m told some species are delish.

  2. “…where the aesthetics of eating a rodent were previously regarded as problematic.”
    They don’t eat bunny? How odd

  3. We need a campaign.

    “The Noose for Nasty Noshers”

    In the film “Warrior King” Muay Boran fighter Tony Jaa has his elephant pal kidnapped and eaten by Nasty Noshing scum who patronise a gangster-run restaurant for freaks with evil taste buds. Unfortunately he only gives the gangsters a life-altering shit-bashing. Probably the film would have been too long if he had given the patrons the shite-smashing they also deserved.

    Let life imitate art.

  4. I’ve had snake – it wasn’t wonderful.

    Horsemeat though, was lovely, as was alligator (which tasted no different to croc, sorry to hear you weren’t a fan, Phillip).

  5. I’ve had alligator before and it was kind of peculiar – the texture of chicken, yet with a fishy flavour, most odd and not all that pleasant.
    I remember having horsemeat in gravy on ‘frites’ from a Belgian takeaway once, most delicious.
    As for the various rodents, I suppose it aint much different from rabbit etc.

  6. When we’re in Madrid, we often eat at a Peruvian restaurant. Not a tourist shit-hole. A restaurant run by Peruvians, serving Peruvian nosh to Peruvians. Good solid stuff. Peruvians have apparently not heard about portion control, either. No sign of guinea-pig on the menu, though. One wall’s a great big mural of Lima. A high rise city built on cliff tops. Like someone’s stuck Canary Wharf down at Dover. Looks incredible. Like something out of sci-fi.

  7. I googled to see what guinea pig tastes like and found a chap who said the skin was rich and crispy, like a roast duck but the flesh was unpleasant.

    He also noted it was twice as expensive as everything else on the menu. That says tourist trap.

    He also said the food in South America was generally rather dull – slabs of meat plus some sort of starch and beans. Not somewhere I’ve been so can’t comment.

    There was a Peruvian restaurant in HK which I rather liked – genuinely different tastes – but it didn’t last.

    I used to think I was an adventurous eater before I moved to Asia. I’ll have a go at most things and their innards but can’t compete with the bat-eating motherfuckers here.

  8. “Just off Cuzco’s main square (location from memory) is a convent, in which is a painting of the Last Supper. Jebus and the lads all enjoying their cuy.”

    Was the house band at the Peruvian Last Supper a bunch of fvcking nose flute players?

  9. “He also said the food in South America was generally rather dull – slabs of meat plus some sort of starch and beans.”
    FK’s where he’s been, then. S.American is basically the the food of the house. She who rules’ Bahiana & the cuisine’s a sort of Brasilian version of Louisiana & to die for. Getting a dinner invite here is prized. But we also eat Colombian/Venezuelan/Bolivian & Mexican. It’s certainly a world away from the dubious cuisine the locals here eat. Yes to the meat. S. Americans are basically poor people who are grateful to be able to afford meat & will eat large quantities at every opportunity. Argentinians are inclined to serve steaks with the hooves still on & mooing. If there is a word for vegetarian I’ve never encountered it, unless it’s loco. Oh, & the Cornish pasties are a far cry from the greasy, bland Greggs versions ^are called enpanadas & are eaten with a salsa picante will strip the skin off your tongue.

  10. I had croc in Mackay some years ago. I assume freshwater. It was cooked quickly at the table on a hot cast iron dish (a sizzler dish in the UK). I really enjoyed it, sitting outside with the lorikeets going mad in the trees above us. Not quite a chicken texture, but not rubbery either.

  11. @BiS – I’ve tried Argie steakhouses and now that I recall, a few SA/Japanese fusion places, not just Nobu but HK has both Peruvian Japanese and Brazilian Japanese joints.

    Colombian/Venezuelan/Bolivian – literally no idea what they eat. Once the apocalypse is over, I ought to go and check it out…

  12. I noticed some restaurants in Carcassonne (and probably other places along the French canals, where their tunnelling into the canal banks causes problems) serve Ragodan (Coypu) pâté. But like most pâtés, it’s hard to identify the original flavour, beyond fish/fowl/meat.

  13. BiS is pretty accurate, Peruvian food’s the best by far in SA, Argentine beef apart. Some years ago I was sitting in a café in Lima (Haití in Miraflores), it was full and a rather nice American woman with a girl of about 10/11 asked if they could share the table. No problem, so we started chatting about the food when the girl asked if I liked guinea pigs. “Oooh yes, lovely – especially with that spicy sauce they serve up in the Andes, course you need a couple if you’re really hungry and I wish they wouldn’t leave the heads on…” And more in the same enthusiastic vein, when I suddenly noticed the little girl was starting to cry. Her mother stood up, hurled her napkin onto the table and shouted “you BEAST” then stormed off. It had never occurred to me that she meant did I like guinea pigs as pets.

  14. How is guinea pig meat environmentally friendly when cows, pigs, sheep, chickens, fish etc are not?

    Do guinea pigs not breathe, fart, belch or eat carbon based food?

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