Wikipedia to the rescue!
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Guinea pigs, or cuy, cuye, curĂ, were originally domesticated for their meat in the Andes.
As food, the guinea pig is described as a combination of rabbit and the dark meat on chicken, though in colour, taste, and the fineness of bones the gourmet will be reminded of quail. It is high in protein (21%) and low in fat (8%). Due to the fact that they require much less room than traditional livestock and reproduce extremely quickly when compared to traditional stock animals, they can be raised as a source of food in an urban environment—unlike most western livestock animals.
To this day, cuyes continue to be a major part of the diet in Peru and Bolivia, particularly in the Andes Mountains highlands, where they are an important source of protein and a mainstay of Andean folk medicine. Peruvians consume an estimated 65 million Guinea pigs each year, and the animal is so entrenched in the culture that one famous painting of the Last Supper in the main cathedral in Cusco, Peru shows Christ and the twelve disciples dining on guinea pig.
Guinea pigs are also consumed in Ecuador, mainly in the Sierra region of the country, but are not depended upon as a staple source of protein.
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Why am I not surprised that guinea pig tastes like chicken?
