Even though I’ve had Peruvian cuisine previously, I’m still
surprised by the seemingly varied choices available on a menu. Due to their
proximity to other countries, their cuisine has European, Asian, and West
African influences, aside from the traditional Inca-based dishes. Moreover,
since Peru’s geography has many climates (mountains, rainforest, and access to
water), dishes also range from light seafood to heartier grains and meat. This
makes Peruvian restaurants an ideal gathering place for groups with varying
tastes - there’s so much on the menu that you’re bound to find something that
will satisfy picky eaters.
Kay Pacha’s menu is no different, our meal encompassed
dishes often found in Argentinian, Mediterranean, Japanese, and Chinese
restaurants… with a Peruvian twist of course. Their empanaditas ($12 for 3) are like empanadas but the pastry is not as
flakey and a bit harder. The filling of ground sirloin, boiled egg, and olives
was delicious. Plus, I’m glad the kitchen left the olives in big chunks, so
they could be picked out if necessary. Accompanied by two condiments (rocoto cream and chimichurri), I found the rocoto
cream goes well with the empanditas; the sauce has a faint chili taste and
is mellower, adding a hint of richness and a wonderful aroma to the pastry.
When you see the ceviche classic ($24), you’ll notice it’s
distinctly different from the Spanish and Mexican versions of the dish.
Firstly, the ingredients (red snapper, red onion, toasted chulpe corn, boiled choclo,
sweet potato puree, yam puree, and leche
de tigre) arrive separated allowing someone to remove something they really
don’t like.
After mixing everything together, the sweet potato and yam purees
cause the ceviche to turn a bright colour, the dish looks like halo halo but tastes like ceviche… it
takes some getting used to. Overall, the ceviche is decent but needs more salt
and there’s almost too many crunchy elements for my taste.
The antichucho
grilled skewers of black tiger shrimp ($15) were done perfectly, the shrimp
tasty on their own or with the hot sauce. It’d be even better if the ribbing on
the sides of the sugar peas were removed as the vegetables were a little tough
and sinewy.
While the final dishes took a while to prepare, they were
worth the wait. The Miami ribs Nikkei ($28) is very flavourful, the short ribs
marinated with Chicha and soy sauce,
so the meat becomes sweet and salty. Some may find the ribs fatty and chewier,
but this is expected with beef ribs and is also heartier than the pork version.
Lining the bottom of the plate are “majaco”
style plantains, which are deep fried and then stewed so while they’re not crunchy,
they contain moisture.
An order of the chaufa
de mariscos ($30) goes great with the ribs. The fried rice smells amazing
and is filled with large pieces of tiger shrimp, squid, scallop, and mussels.
Soy and “chifa sauce” are added to
give the rice a sweet saltiness. Just a bowl of the rice would make a
satisfying meal. It’s a dish that embodies things I love: fried rice, seafood, wok hay, and bursts of flavours. Ah…
Peruvian cuisine, why are you not more readily available?
Overall mark - 7.5 out of 10
How To Find Them
Location: Toronto, Canada
Address: 744 St. Clair Avenue West
Address: 744 St. Clair Avenue West
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____________________________
Gastro World's Grading System
- Anything under 5 - I really disliked and will never go back
- 6 - decent restaurant but I likely won't return
- 7 - decent restaurant and I will likely return
- 8 - great restaurant that I'd be happy to recommend
- 9 - fantastic restaurant that I would love to visit regularly and highly recommend
- 10 - absolute perfection!
Is That It? I Want More!
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