(NEWSER– New Mexico is thinking about processing horse meat. Montanans have roadkill. And now the latest in offbeat meat appears to be ... guinea pigs. NPR reports on an American trend fueled by South American expats and the US restaurants that serve such cuisine, and bolstered by foodies' penchant for trying—and blogging about—something new.

Called cuyes in Spanish, the two-pound creatures are typically purchased hairless and frozen and prepared whole via grill or deep fryer. They can be consumed "literally from head to toe," reports NPR (one restaurateur describes the nose as particularly tasty); fans of the roasted rodent say they're tasty, tender, and oily.

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