Fire erupted from a chef’s pan as the kitchen staff cooked up several specialty dishes for the start of Sonoran Restaurant Week at Inca’s Peruvian Cuisine in the Foothills.
More and more people came in around dinner time to indulge in the specialty menu at the Peruvian restaurant. Owner Fatima Campos is excited to share their discounted menu.
Her kids Luis and Elena were there to support her and help during a busy Sunday evening and a weekend that has already seen an increase in people because of the Sonoran Restaurant Week specials at discounted prices.
“We’ve been participating in the Sonoran Restaurant Week for 5 years in a row, I believe, so it brings a lot of customers,” Fatima Campos said.
They’re offering a special menu which includes the Carapulcra, which Luis Campos said is a Peruvian-recipe stew that has chicken, beef and pork, and dehydrated potatoes with jasmine rice. They are also featuring their aji de gallina, which is one of their most popular dishes. Luis Campos said it’s pulled chicken over a bed of potatoes and Aji Amarillo sauce, also with a side of jasmine rice.