It's a cuy (guinea pig) barbeque. We have seen enough guinea pigs roasting to know how this works.
You put the skinned and cleaned cuyes on the wooden dowels and turn the crank by hand over a charcoal fire.
It seems to take a long time to roast the cuyes to perfection. Maybe that's why they are one of the most expensive things you see on the menu.
There's a lot of labor involved.
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