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Cuy, or guinea pig, has been a traditional food source throughout the Andes for more than 7,000 years. Coming back from a trip to Molinuco and the waterfalls along the Pita River, my friends and I stopped in the little town of Selva Alegre to try this delicacy. It was expensive, $25 for one cuy, so the four us split one, along with side dishes of papas en salsa de maní (potatoes in peanut sauce) and a couple of big pitchers of chicha, a drink made from fermented corn that has been popular since the time of the Incas.



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