In a dispatch from his tour for the book Momofuku, Momofuku restaurant empire executive chef David Chang recounts eating cuy, or Guinea Pig, at Gaston Acurio’s La Mar in San Francisco. He’s still not a fan. Read here: Pork Rinds, Guinea Pigs, Etc.: The Q: GQ.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.