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Old 12-14-2007   #31 (permalink)
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Yep they are cireques (sp). They will eat anything!
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Old 12-14-2007   #32 (permalink)
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Originally Posted by maureena5 View Post
There's one by my house that I think might be an alux!!! This might explain the trickery that has been occuring!
Alux
It's time to put the tequila bottle down for a while, Maureen......





And just as a general FYI for anyone interested.... the correct pronounciation of agouti in Massachusetts-speak is as such: gah' din rat

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Old 12-14-2007   #33 (permalink)
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They are relatives of the Guniea Pig, they are actually a rodent. Seems like I read somewhere they are the largest rodent in Central/North America.

I think they are cool, very gentle little creatures.


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They are a member of the "pig family" right?
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Old 12-14-2007   #34 (permalink)
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Where did you get attacked by the "no see ums"?
Hi FrankRN
Not sure where I was bit ...maybe Tulum but think at our Resort ?
The guys did not get bit but our Friends Cheryl and Pam did and so did I...I know mosquito bites ...This seems different..BIG red welts on the skin..They itched like crazy...I was kept awake many a night wanting to just scatch... Today 2 weeks after return I still have scars on my legs and large burning red bites on my shoulder.

Seems like these no see um bugs like women only...
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Old 12-15-2007   #35 (permalink)
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They are called Time Share salemen
Djoutis I think.
Mike
I like that.
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Old 12-15-2007   #36 (permalink)
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Originally Posted by Uno Mas View Post
They are relatives of the Guniea Pig, they are actually a rodent. Seems like I read somewhere they are the largest rodent in Central/North America.

I think they are cool, very gentle little creatures.
Me too!! David and I were fortunate enough to happen across a mother nursing her baby one early morning just off the walkway at the Iberostar Quetzal. It was so precious to see, and as luck would have it, it was one of the rare instances when I didn't have my camera with me.
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Old 12-15-2007   #37 (permalink)
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Originally Posted by mexigirl View Post
Yep they are cireques (sp). ...
Spanish: agutí m., añuje m. (Peru), cotuza f. (El Salvador, Guatemala), guatusa f. (Costa Rica, Honduras, Nicaragua), jochi colorado m. (Bolivia), ñeque m. (Colombia, Panama), picure m. (Venezuela), sereque m. (Mexico)
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Old 02-23-2008   #38 (permalink)
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I believe they're called Mexican Agouti, though several of the servers at our resort referred to them (and even wrote it down) as "cerreque."
Hope that helps.
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Old 02-25-2008   #39 (permalink)
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We called them "pig rats" before we figured out what they were.
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Old 02-26-2008   #40 (permalink)
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tastes just like chicken

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Can anyone tell me the name of the animal that looks like a large rodent, or a cross between a rabbit and a rat with no tail? You see them running around the resort property, but nobody could tell us the name.
Actually, the fellow we ran into at teh zoo in Chetumal nos dijo que "es bueno para comer." I asked him "Es el sabor como conejo?" And he agreed, that yes, it is.
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Old 05-08-2012   #41 (permalink)
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Mexican rodent

The Central American Agouti (Dasyprocta punctata) is a species of agouti from the family Dasyproctidae.[2] The main portion of its range is from Chiapas and the Yucatan Peninsula (southern Mexico), through Central America, to northwestern Ecuador, Colombia and far western Venezuela. Hope this helps. They were quite numerous in the grounds of the Riu Yucatan and we miss them now we are back in the UK.
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Old 05-08-2012   #42 (permalink)
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Before we knew what they were back in 2001, we nicknamed them "Garden Rats". They are adorable! Saw a mother with babies nursing at Iberostar Quetzal in 2004.
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Old 05-08-2012   #43 (permalink)
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ROUS's?

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Old 05-08-2012   #44 (permalink)
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ROUS's?

That was awesome.
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Old 05-09-2012   #45 (permalink)
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4 delectable rodents and the wines that go with them | Matador Network


Agouti are commonly eaten in Central America...

"Agouti

A skittish herbivore, the agouti, a native of Central and South America, is also confusingly called a bush rat, even though it is not a rat, it has no tail, and it can weigh up to eight pounds.

So let’s say you’ve just speared one; how do you prepare him? Slow-cook him over a low fire, because his natural jumpiness means the meat needs a few hours to loosen up. As I discovered on the Caribbean side of western Panama, the agouti takes well to barbecue sauce.

The rewards of eating agouti go beyond indulgence of taste buds: in our hectic lives, we should be thankful to find a meal that requires a long time to cook, allowing us to spend more time with our family and friends around a fire while the critter roasts. McAgouti? I don’t think so.

Wine Pairing: Barbecued agouti calls for a peppery Syrah, especially if the sauce is tangy and spicy." hahahah
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