We had another half of day in Cusco before we had to catch a bus out to the Ollantaytambo station to catch a train to Aguas Calientes. But before I go into that, let me introduce you to one of Peru’s most exquisite delicacies: cuy!  What is “cuy” you may ask?  Why it’s the name given by the locals to one of natures most delicious, nutritious, and downright adorable creatures: the humble GUINEA PIG.

That’s right, folks! The name “cuy” is a local onomatopoeia based on the squeaking sounds of the guinea pigs.  These little critters are a good source of protein and are raised in farms all over Peru.  They tend to be a tourist draw as I noticed a lot of restaurants in the area offering it on their menus.  A roasted cuy can take nearly an hour to prepare, so we made a lunch reservation at a spot near our hostel called PachaPapa and wandered around town as we waited.

Plazoleta de Santa Cantolina.

Plazoleta de Santa Cantolina.

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