(Version française plus bas)
Since the day we got off that plane in Quito, we have been trying to taste Ecuadorian food delicacies. There was one we had yet to try: guinea pig!
Freddie and I decided to go to Chaltura, a little village outside of Ibarra famous for its cuy as it is served young and tender.
We stopped at the first restaurant we found and had a cuy asado entero for us to share with potatoes and salad on the side. They brought us the roasted rodent on a plate, its tiny claws hanging in the air and stretched nostrils pointed toward us while the little beast seemed to be gasping for air one last time.