You may best know the guinea pig as a nervous little pet that lives in a cage and eats alfalfa pellets.
Now, the rodents are increasingly showing up on plates in the United States.
South American restaurants on both coasts seem to be pushing the trend, answering to demand mostly from Andean expats for what is considered a fine and valuable food in Ecuador, Peru and Colombia. Middle-class foodies with a taste for exotic delicacies are also ordering, photographing and blogging about guinea pig. The animals — called cuyes in Spanish — are usually cooked whole, often grilled, sometimes deep fried. Many diners eat every last morsel, literally from head to toe.