Montane guinea pig Montane guinea pig The montane guinea pig, "Cavia tschudii", a type of rodent, is a guinea pig species from the Andes in South America. The montane guinea pig is the likely ancestor of "Cavia porcellus", the cavy or domestic guinea pig. Peruvian wild guinea pigs were first described by E. T. Bennett in 1835, who termed them "Cavia cutleri". Johann Jakob von Tschudi, in an 1845 publication, used the term "Cavia cutleri" to refer to what are now considered two separate entities - the first, Bennett's "Cavia cutleri", which was later (by Oldfield Thomas in 1917) identified as probably a
Peruvian cuisine egg white, then cooked in the oven with potatoes covered with cheese and milk. "Tocosh" or "Togosh" is a traditional Quechua food prepared from fermented potato pulp. "Puka Pikanti": Ayacucho dish made from white potatoes, beets, yellow chili pepper, mint, and peanuts. In Peruvian restaurants, steak is commonly served with rice rather than fries. Naturally, Amazonian cuisine is made using the products local to the Amazon rainforest. Although many animal species are hunted for food in the biologically diverse jungle, standouts are the paiche (one of the world's largest freshwater fish), prepared in variety of dishes; many other types of