To Cuy Or Not to Cuy

Recently, the comments section on one of Alison Cook’s latest blogs spun away from the topic directly at hand (a week’s worth of gourmet meals cooked by Peru’s finest chefs at Cafe Artiste)  and into the philosophical question of whether or not to eat cuy.

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Cuy, for the uninitiated, is guinea pig.  It’s a traditional food in Peru and Ecuador.  If you have the Travel Channel, I’m sure you’ve seen Andrew Zimmern or Anthony Bourdain scarfing it down at one point or another.

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Looks tasty, actually.

So, let’s hear it: would you eat cuy?  Could you put your warm-fuzzies for guinea pigs away to try a bite of what is supposed to be quite delicious, sweet, luscious meat?  Or would you burst into tears / wretch at the thought of eating something that either reminds you of (a) the family pet or (b) a rat?