I just had to sneak this blog in before departing for Cusco. Marion and I took Joseph to lunch today at the restaurant Las Flores which specialises in cuy – guinea pig.
Both Marion and Joseph chose fried cuy while my choice from the menu was trout. At the end of the meal Willie, the owner of the restaurant, gave us a guided tour of the kitchen area…
…and the cuy ‘holding pens’!
I have deliberately chosen to not show any other photos of the cuy preparing and cooking process for obvious reason.
The final delicacy on the menu is the deep fried stomach lining of the cuy, they call it the tripe. To me it looked very similar to calamari and tasted the same, the only problem was the fact that you knew what it was and it was very hard to forget that!
This young man took the meal orders from above and relayed them to the chefs in the kitchen. Seeing that all the cuy served each day are freshly killed and prepared, the ring of that phone must send shivers down the poor little critters’ spines!
A very satisfied customer, he obviously enjoyed the fare. And I thoroughly enjoyed my trout!
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