RESTAURANTS
probably not too familiar with, but one that is as rich and diverse as the culture itself. Personally, I had walked past Inka
Mama’s numerous times in the last couple of months on my way to the frozen yogurt store, with usually no less than four kids in tow. Thinking I would not be able to stop in and check the new place out, I kept put- ting it on my to-do list. So writing this arti- cle was the perfect excuse for hubby and me to ditch the kids and have a nice leisurely look at the place. The night we decided to go there was
a fundraiser taking place, called Hope for Hanna. Having kids myself, I found it quite comforting that this exotic restaurant was not just a place to go on date night, but one where I could actually bring the whole family to eat. When stepping into Inka Mama’s your
senses might be overwhelmed with a plethora of interesting and wonderful smells and sights that will leave you hun- gry for more. And in addition you will most likely be greeted by managing partner Stavros Lozano, but don’t let the Greek name fool you; he is from Peru and is actu- ally the son of White, the owner of the orig- inal and first Inka Mamas. Not quite knowing what to order,
Lozano suggests I start with one of their specialty drinks, the Red Sangria. Gar- nished with fresh fruit and swirling flavors of a red wine ménage, the Sangria is an easy way to wet the palate.
Next came the appetizers, and again I
let Stavros order for me. The appetizers were colorful and fragrant. The Ceviche Mixto, fresh fish, calamari and shrimp mar- inated in a cilantro lime juice and served with potatoes, sweet potatoes, red onions and lettuce, was a nice light way to get the appetite going. And after sampling several other appetizers, I would recommend pair- ing the Ceviche Mixto with the Chicharon de Pollo, which is chicken marinated in garlic, fried and served with fried yucca. Most of the dishes
included a traditional sauce called Hei which is a cilantro based sauce, and from my own experience good on just about every- thing. In fact, I’d like to find out how to make it so I can use it on my dishes at home. All of the main
courses rushed by me to other tables looked appetizing and smelled amazing. The scent of herbs makes the restau- rant smell fresh, and as I overheard one cus- tomer saying, “It smells healthy in here.” And
healthy it is, as the food offered there is fla- vored by herbs and marinades more often than being fried. With a variety of chicken, seafood,
beef, and vegetarian dishes, anyone can find something that suits their taste. Be- cause fish is a main staple of Peru, there seems to be more of a variety of seafood dishes and I would suggest trying a dish in this section of the menu.
Serving a variety of wines and six beers
on tap, as well as two signature sangrias red and white, Inka Mama’s is definitely serving up a slice of Peruvian culture in its delicious foods. And located conveniently in the Talega Vill;age center, near Ralphs, Inca Mama’s is also kid-friendly and definitely worth a visit for lunch or dinner. b
821 Via Suerte, SC. (949)369-6262
www.inkamamas.com
Perhahps a glass of Red Sangria and a tasty dish of Arroz con Mariscos?
Indoor & Patio Dining
Full Bar • Fiesta Party Trays Breakfast Served All Day!
OPEN 7 DAYS
Mon. - Thur: 11am-10pm • Fri: 11am-11pm Sat: 10am-11pm • Sun: 10am-10pm
498-5000 204 Avenida Del Mar, San Clemente SANCLEMENTEJOURNAL 39
Authentic Mexican Food
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