Cuy

The Inca culture had three domesticated animals, the llama, the turkey and cuy.  I am sure that most of you dear readers are familiar with the first two of these critters.  Cuy was a food staple for the Incas, providing a large portion of the protein in their diet.  Small animals, easily raised, Cuy remains a delicacy in Ecuador and is served on special occasions.

Cuy on the hoof.  Yes, Cuy are Guinea Pigs and Guinea Pigs, at least in Ecuador, are Cuy.

Senor hansen had delayed sampling Cuy until my arrival and I, in turn, had refrained from any Cuy consumption until the appointed hour.  The appointed hour had arrived.  We walked to the special Cuy restaurant, Tres Estrellas, and were buzzed into this well appointed sanctuary of Ecuadoran cuisine.   This was an old establishment, frequented by well-dressed Ecuadorans.  The decor was a hodgepodge of collections; old radios, knives, farm implements and other olde-timey sort of stuff.  Arriving without a reserva, we were told that it would be an hour wait for Cuy, so we settled in to peruse the collection of antiques, nibble some queso and frijoles, and sip limonada.  

While we were whiling away the evening, the Cuy were rotating on their spits.

Appetizers.  The beans looked something like a lima bean, but tasted completely different.  Yummers!

As the magic Cuy hour of eight o'clock rolled closer, the restaurant filled.  Our waiters bustled about with trays of drinks and appetizers for everyone.  Our was  table suddenly covered with dishes of papas, ensalada, more queso, little potato pancakes and the obligatory hominy.  This was the setting, awaiting only the center piece.  Time for the Cuy!!!  As the spits stopped turning, Cuy started appearing on every table.

A feast fit for Incan Royalty with the center piece of quartered Cuy.  "Una Cuy para dos personas"

Doesn't it have a nice Thanksgiving sort of a look?  Sunset Magazine cover shot?

Cuy up close and personal before the gnawing began.

Señor Hansen and I had a moment of refelection, pausing over this noble beast that had given up its life to nourish ours.  With that, we tore into the poor little bugger like ravening beasts.  It was pick up a quarter and get to being a carnivore.  I took a fore quarter and he took a hind quarter, reversed of course on the second go.

Getting beastie with it.

Tiny, tiny guinea pig drumsticks.

Yes, Dear Ones, it is served with the head.

The poor little skull, picked clean.  Señor Hansen insisted we each have an ear.

Well friends and neighbors, i am here to tell you two things.  One, Cuy is damn fine eating and I look forward to another go.  Two, there was nothing left of the thing but bones, claws, and a skull.  It was so much fun sharing a meal iike this with Señor Hansen.  There is just no way that this culinary experience would have been anywhere near the fun it was.  Watching a guniea pig skull get gnawed on by a good friend is something you will not quickly forget.  

What cigar does a discerning Cuy muncher pair with a dinner of that magnitude?  In our case, we decided on a Willie Herrera Norteno.  It proved to be a great choice.  Tonigh's dinner was one of those meals that will be remembered for a life time.  The company was exemplary, jovial, and very open minded.  We had met the Cuy, and it was ours.

And remember folks, when in Ecuador, make like an Inca.