Chewy Cuy

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I’ll be honest.

I’m in Rome, Georgia.

And “when in Rome…” we do as the Romans do. But I typically like to apply this generalization to every place I visit, as I am in Rome every day of my life. So – “when in Matador…” we write a blog about something that happened five months ago.*

—-
Cuzco, Peru: July something, 2006.
After a 14 (they told us 7!) hour bus ride from the floating islands with approximately 4 sofas, 3 dressers, 1 recliner, 27 boxes of illegal Bolivian goods, 43 extra personas, and 2 stops with Peruvian cops to arrest the 43 extra personas with 27 boxes of illegal Bolivian goods….We arrived to the majestic city of Cuzco, Peru.

I met up with my dear friend Nick (from study abroad Argentina!) at 10 in the morning and we decided to start the damn thang right by going straight for the ruins, skipping the bus tour to “do as the cuzcans do.”

First on our to do list was Saqsaywaman (jajaja). We got her done and and then drank water from the fountain of youth. After thoroughly enjoying our homemade tour, we started the walk back.

But I was hungry. And Nick was, too.

Right at this moment a little boy appeared on our path. What destiny! The little angel invited us to his home for lunch. Nick and I, pleased by the invitation, practically ran to this house. Angel took us into his grammie’s kitchen, which appeared to be the guinea pig pound of Cuzco. I was all smiles at this point. I knew what was about to go down…

Guinea Pigs running at my feet! I heard through the grapevine that guinea pig (cuy) is a delicacy in Peru. I heard people pay up to $30 for a nice chewy cuy. The B.I.** told me I had to eat one, too.

Grammie was pretty excited about the opportunity to cook one of her guinea pigs (she only charged $5!). In fact, she had a bowl sitting on the counter of already skinned guinea pigs (not real sure WHEN these were already skinned…) Pero, no me importa.

Grammie told how cuy are typically served grilled. This process takes nearly 3 hours and involves much preparation. Nick and I obviously did not have 3 hours.

Did I mention that I’m from Rome, Georgia? Georgia, being the capital of fried food.

Grammie fried the cuy!! She cut the skinned guinea pig as if she had just finished her 9th grade anatomy disection exam and threw it in the pan.

Chewy cuy in my mouth.

For the first few minutes, Nick and I didn’t know how to approach the situation. How does one carve a guinea pig? We couldn’t stop staring into the fried eyes or the little white teeth poking out of its’ mouth. Grammie then stood over us and instructed that one doesn’t use silverware to eat cuy, but only fingers and teeth.

Chewey cuy in my mouth.

*Refer to StuPoole blogs.
**B.I. = Badass Initiative