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At least that is the experience at the restaurant La Casa Del Cuy — literally “the house of guinea pig” — a culinary go-to in Corona, Queens, that grills and serves the rodent (cuy) whole ...
Cuy, the name for the guinea pig (pl. cuyes) in the Andean regions of South America that are generally raised for meat. In the US, a large-sized breed from the Andes is often called a cuy guinea pig. CUY: the IATA airport code for Cue Airport in Western Australia. CUY, Unión de Rugby de Cuyo in 1988 France rugby union tour of South America
The guinea pig or domestic guinea pig (Cavia porcellus), also known as the cavy or domestic cavy (/ ˈ k eɪ v i / KAY-vee), is a species of rodent belonging to the genus Cavia, family Caviidae. Breeders tend to use the name "cavy" for the animal, but "guinea pig" is more commonly used in scientific and laboratory contexts. [ 1 ]
Cuy chactado: A dish more popular in the highlands is this meal of fried guinea pig. Often the indigenous women of the Peruvian Andes will raise the guinea pigs in their huts. Besides the use of guinea pigs as separate meals, they are often cooked in a Pachamanca with other meats and vegetables. Olluquito con charqui is another traditional ...
A Sheltie guinea pig with lilac and white coloring. Guinea Pigs, also known as cavies (Cavia porcellus), have been domesticated since around (or cicra) 5000 BCE, leading to the development of a diverse array of breeds. These breeds exhibit a wide range of physical characteristics and serve various purposes.
Guinea pigs belong to the rodent family (they're related to chinchillas and porcupines), but eating them in Peru is as normal as eating pork and according to Ramsey, tastes "pretty good, like a ...
Cuy asado, broiled guinea pig, accompanied by potatoes and popcorn. It is the traditional dish in Nariño. Lechona, a traditional dish from the Tolima department, is a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'.
This is a list of cuisines of the Americas.A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture.The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe.