Atlanta, Norcross. Guinea Pig?

Crazy Chicken in Norcross (northeast suburban Atlanta) is my new favorite Ecuadoran rotisserie chicken place.

The other night the owner proudly showed me some color photographs of a roasted critter with a wonderful deep red brown color atop a bed of amarillo saffron rice.

Looked like pig, albeit a small pig. Maybe a piglet, I thought to myself.

"Pig?"

"No, no"

I looked some more. The ten watt bulb flickered.

"Guinea pig?"

"Si, Si. We make it for you on the weekend. You want?"

"No, no thanks".

The wildest food I've ever had was a hacked up timber rattlesnake, that we killed ourselves while fighting forest fires along the Delaware back in the Boy Scout Days. But into my sixth decade, I remain a guinea pig virgin. Has anyone ever had? What's it like? How do you tell a good one?

Steve,

These are also referred to as Cuy. There are some who have tried it and memorialized the occasion in this thread, which also includes a RST report on this critter.

It has been noted at some ethnic, probably Ecuadorian, soccer matches in the parks of Chicago, these can be seen grilling and available informally for purchase. Apparently, when you order these in the restaurant, you can have it whole or the front or rear ends. Apparently, it is a bit off-putting to be confronted with the front end with those less than friendly teeth.

I haven't done it yet, not avoiding it, not chasing after it either. I have the impression it will be a one-of occasion.

Edit to include this glorious comment:

MikeG wrote:My favorite description, in fact this would be my handle if I weren't already known as Mike G, was Monica Eng's husband's description of cuy as tasting like "fish bacon."

Regards,