Red wine or white, sir, with your guinea pig? Peruvians are eating more of the furry rodents than ever. Even the posh restaurants are getting in on the act.
Gutted and splayed out on its back, its claws and teeth bared in a death grimace, the roast guinea pig stares up from the plate. Its eyes appear to bore into me as I toy with the ultra-Peruvian garnish of boiled potatoes and sliced onions soaked in lime juice, and then poke gingerly with a fork at the little fella’s ribs. But this is no time for squeamishness. Or utensils, for that matter. My two companions barely hesitate before each ripping off a leg and tucking in. Just like fried chicken, guinea pig…Read more …