So maybe the idea of alpaca steaks, alpaca diane, and alpaca carpacchio was too much to endure. If so, perhaps you´ll find cuy—another regional favorite—more palatable, no?
I took this photo outside of Pisac when we stopped at a traditional chicha house where the hostess not only had a whole pen full of cuy, but also makes chicha—or corn beer—the old-fashioned way. Old fashioned or not, chicha doesn´t taste so great, but that´s just my humble opinion.
But I digress...the topic is cuy (pronounced ´coo-ee´), or guinea pig. I hate to throw a tired, worn-out comparison at you, but it tastes a lot like chicken. Only a bit tougher (especially the skin), and a lot fattier. Still, not terrible as long as you don´t mind messing with all those bones :-)
