WARNING: This post is not for the fainthearted, nor is it for Vegans or Vegetarians or animal-rights enthusiasts! So, if you are any of these, DO NOT read, and especially DO NOT look at the graphic photos. Hey, don't say I didn't warn you!!
|CARNAVAL KIDS! Powder and water-attacked and having fun!!|
We're in our rainy season, I think!! I keep asking different people, including Ecuadorians, if we're in our summer or winter season, and I get a different answer from everyone. So, I've concluded that there is the rainy season and the dry season, the warmer season and the colder season. I'm still not sure how long the rainy season is because, again, I get different answers (someone must know!!!!). Today, it rained on and off (not like Eugene-Springfield, Oregon where it is mostly on for 8-9 months a year - really!!). Bo and I love the weather here, even the rain. There is always blue sky, and the rains freshen up the city and keep the landscape lush and green.
|"Good Sport Gringos" attacked on Carnaval!!!!|
In spite of the possibility of being water-doused from a balcony above or water-bombed by a passing vehicle, we walked around the city anyway this afternoon (brave souls that we are), and ended up around the 9 De Octubre Mercado, where a few vendors were set up cooking CUY. It smelled so delicious as we approached the vendor stands, our friends decided to go for it (brave souls that they are!) and try Cuy for their first time since arriving in Cuenca. Soon, they were indulging and feasting on this freshly smoked Equadorian delicacy. For me, it was an opportunity to photograph the vendors' open fire cooking method.
WARNING: GRAPHIC PHOTOS OF COOKING CUY ON AN OPEN FIRE!!!
So, how exactly do they prep and prepare these little Ecuadorian delicacies?
|Well, first the vendor places the cuy over the cooking pole and threads it through (top & bottom photos)|
|Then she ties the head....|
|.......and ties the entrails.|
|The Cuy is continually basted and hand-turned over the open fire.|
|This vendor team had two poles each, continually turning and basting four Cuy at a time. They told me it takes approximately ten minutes to cook a Cuy this way. (They were cooking and selling their Cuy like hot Cuys, I mean Cakes!!)|
|At the request of our friends, the Cuy was cut and served with a side of Ecuadorian-style Papitas Y Choclo......Oh, and a Coca-Cola - the Ecuadorian drink of choice!!!!|
It was another delightful day walking through the Carnaval-wet and Cuy-cooking streets of our beautiful city, Cuenca!! What's not to love about Cuenca and Fun Friends????