And Now for Something Completely Different: Roasted Guinea Pigs

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Sometimes you just need a break from politics, and on occasions like that, it’s sometimes interesting to look into all the cultural richness of our great United States. One of the greatest things about living in the USA is the variety of foods available. Almost anywhere in the United States, if you want sushi, you can get sushi; if you want Tex-Mex, Thai, Armenian, Alberta beef, Ethiopian, French, Italian, or Russian food, you pretty much have your pick.

In New York City, we now learn, you can even have an Ecuadorian delicacy – roast guinea pig. Don’t worry, they aren’t cooking people’s pets – these cavies are raised for eating.

Are you brave enough to try this dish?

Maybe when pigs fry.

New York City epicures are devouring a “special” Ecuadorian delicacy, guinea pigs — better known stateside as a potential pet for kids — and hailing them as a “very delicious” feast.

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, essentially every part but the “squeak.”

And what’s more, they are selling like South American hotcakes.

On a recent Monday evening, the house was packed with diners tearing into the 2½-pound animals, which can measure about 16 inches from snout to the tips of their outstretched toes. Pet-sized guinea pigs are typically smaller but can range from 2 to 3.5 pounds.

“It’s better than chicken. Better than rabbit,” manager Lucio Barrera told The Post, even claiming that the head is the best part.

And the $110 cuy are selling like hotcakes, according to Lucio, requiring the eatery to source the rodents in large quantities.

Now I’ve eaten plenty of odd things in my life. I remember one time my buddy and I, on a camping trip, came across a possum, which we dispatched with a stout stick, dressed, and roasted over a fire; it was gamy and on the greasy side. But squirrel, woodchuck, and rabbit, even muskrat and raccoon, all have found their way into cookpots at one time or another. We have dined regularly on deer, elk, pronghorn, and javelina, and these days on moose, spruce and ruffed grouse, and ptarmigan. When my wife’s grandmother was still around, she always enjoyed coming to dinner at our house, and never asked what she was eating until after the meal – and was often surprised to find she had just repasted on some critter she had never heard of.

But I’ve never thought to try guinea pig.

Mind you these aren’t pet-store guinea pigs. These are raised in Ecuador, specifically for the table. Plenty of folks would be put off by the notion of eating one even so. But, it’s a free country, and in New York, they sure seem to be popular, even at the handsome price the imported beasts command.

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That just makes a favored saying of my grandfather’s all the more apt: “Every cat its own rat.”

And, on that note – it’s lunchtime.

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