The cuy was already dead when this photo was taken. After the dispatching, we headed downstairs to attempt the hair removal.


Here we see the chonta grubs frying in their own "Timone and Puumba" juices. Later tey were added to the tropical palm hearts to make a delicious and nutritious Thanksgiving side dish.


The author carving turkey while sporting the latest "we aint got no electricity" fashion.


Getting ready to dip the guinea pigs into boiling hot water for (botched) fur removal operations.


This is the quintessential carishina (someone who doesn't know how to handle a kitchen) presentatin of a cuy about to be seasoned and cooked. We removed the head (a big no no) and the skin (also a big no no) as well as the feet (a third no no). Sad sad sad. However, they came out alright and we took their meat and tossed it into the gumbo pot to add to the whole roast chicken already doing laps in there.