Barbecue of Cuye

"Cuye" is the little rabitt of the Andes. Incas ate this meat into their diet. "Cuye" is high in protein and low fat. One of the main recipes of Andean culinary is "Cuy Chactado" a marinated "Cuye" cooked in a frying pan with a stone above, that's why It looks crushed. In this case the "Cuye" is finally cooked in a barbecue. I took It on June 2004 at Lima, during an Artisan Fair. I used a Canon 500N camera.