I’m sure he tasted better than the one I tried.  I ate a guinea pig that had been prepared a little differently than the one pictured.  The chef had lovingly removed the innards from a skinless little guy and shoved a handful of herbs inside of his hollowed out chest cavity.  Then he got baked in a brick-type oven for a while.  The results were a crispy, greasy hunk of herbal-y tasting meat reminiscent of the dark meat on a chicken.  Except really really greasy.  I was told that this dish is one that Peruvians don’t eat regularly.  It is usually reserved for birthdays, holidays, or special occasions.  Needless to say, if I’m ever in Peru on my birthday, I’ll ask them for the version that doesn’t have twigs and weeds jammed in his chest.  I would definitely revisit this meal in a slightly different preparation.