CUY FRITO
It has a beautiful, crispy golden crust - like fried chicken, but with claws intact. And it's a bit more moist and stringy. Apparently, given that the animals breed like rabbits and can be raised in an urban environment, selling them is a profitable business.
Andean peoples have been consuming cuy for centuries, though initially it was reserved for special occasions or ceremonial meals -- like the Last Supper, of course.
No, really. Yesterday we visited the Monastery of San Francisco in the historic center of Lima and saw an interesting rendition of Jesus's last meal with the apostles. No photos were allowed inside the walls of the monastery, but you can see the painting here.
If the thought of guinea pig at the dining table makes you uneasy, I invite you to spend a few minutes thinking about dessert instead... for instance, the last morsel of "pye de limon," with its decadent touch of meringue on top.
Until next time...
No comments:
Post a Comment