6. Guinea Pig – Ecuador
Local cuisine is traditionally based on the kinds of foods that were readily available to the early settlers of the region. Today’s culinary scene in Ecuador is as ambiguous as it is the world over. Supermarkets allow locals to get their hands on meats, fruits, and vegetables raised elsewhere on the planet, and at a decent price to boot.
Ecuador has a particular local delicacy that has spread throughout the region known as “Cuy”, or “Guinea Pig” for most non-natives. Cuy can be found in tacos, grilled on skewers, or (in this case) diced up and placed as toppings on a “Pizza de Cuy”!
People have described the taste of the meat as savory like pork, and when cooked properly, tender and light. Others describe an oily, sinewy beast with no redeeming qualities.
Several studies on the subject of raising Guinea Pig for consumption reveal that the meat is high in protein, low in fat and low in cholesterol… making it a healthier choice than your traditional processed pork toppings popularized by Pizza Hut and Domino’s Pizza. It’s also better for the environment as the land / food requirements for raising Guinea Pig is minimalistic compared to the needs of cattle.
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