Inka Mama's - Foothill Ranch
Overview26676 Portola Parkway Ste B Foothill Ranch 92610
phone: view phone(949) 951-6262
Mon 11:00am - 3:00pm, 5:00pm - 9:00pm
Tue 11:00am - 3:00pm, 5:00pm - 9:00pm
Wed 11:00am - 3:00pm, 5:00pm - 9:00pm
Thu 11:00am - 3:00pm, 5:00pm - 9:00pm
Fri 11:00am - 3:00pm, 5:00pm - 10:00pm
Sat 11:30am - 10:00pm
Sun 11:30am - 9:00pm
Good For: Lunch/Dinner
Entrée Price: $10.00 - $20.00
Alcohol: Beer and Wine Only
Payment Accepted: Cash and Credit Cards
Parking: Private Lot
Noise Level: Moderate
Outdoor Seating: Yes
Takes Reservations: No
Waiter Service: Yes
Inka Mama’s brings Peruvian cuisine to FR, CA
Chelsea Madren from Fullerton, CA - 03/04/2012 - 10:15 pm
Bistec Apanado is pounded top sirloin steak covered in garlic, lightly breaded, pan-fried, and served with salad and rice. It’s the Peruvian version of the country-fried steak or steak Milanese. The steak was tender, juicy and infused with just the right amount of aromatic garlic flavor. The light bread coating gave it a beautiful caramel brown finish and absorbed some of the steak juices as a bonus. The rice was fluffy and a hefty portion at that. The salad was fresh and crisp. Their vinaigrette is reminiscent of a red wine vinegar and oil mix, tangy but not overwhelming. Thumbs up, way up!
Cabrito Norteno is lamb stewed with minced onions, cilantro, Inka wine, and served with rice, white beans and sarza criolla. The tender lamb was cooked to perfection. The rice was a perfect side, a delicious way to get every last drop of the precious sauce. Add some of the sarza criolla (Peruvian salsa) to the white beans to kick it up a notch! This is a perfectly executed dish from beginning to end – almost licked the plate clean. Thumbs up, way up!
Jalea is lightly floured fresh fish, shrimp, and calamari deep-fried, topped with sarza criolla, and served with yucca and potatoes. They are not kidding when they say, “Share a Meal!” on this entrée. It is HUGE! Every piece of seafood is fried to perfection – fish was tender and juicy, shrimp was crisp and sweet, and calamari was tender. No rubbery seafood here! The sarza criolla enhances every bit of seafood and gives it a little citrus zing. I’m not a big “citrus on seafood” person, but this did not overpower the delicate flavors of this dish. You’ll love the fried corn kernel topping! It’s like a cross between popcorn and a corn nut. I was able to eat a third of this dish and had plenty of leftovers for the next day. Thumbs up, way up!