Aji Limon - Good Peruvian Cuisine in Cape Coral at Great Prices!

Aji Limón (pronounced ah-hee’ lee-moan') has a solidly good following in Cape Coral, and it’s less than 9 months old.

It was smart decision to open on busy Pine Island Road in the bright yellow strip center that's just west of Goodwill and across the street from bustling Mel’s Diner.

Peruvian cuisine, stands on its own as proudly as French, Chinese or Italian. It is a culinary amalgam forged from these and other cuisines, using the wonderful Peruvian peppers, potatoes and traditional spices in to its own cuisine. Most of the USA is still oblivious to Peruvian cuisine’s charms, however once introduced, it becomes a treasured cuisine to return to. I’ve sampled the cooking from its source, and have had great meals at Peruvian restaurants in the USA. Peruvian chefs do absolute magic with their spicing on meats, fish, shellfish and they excel at ceviches.

Aji limón is priced very reasonably (translate as ‘A steal!”) and has a good variety of foods at family friendly prices, perfect for dining in or take out.

Park in front and walk in. You are quickly greeted by a friendly server. Above and to the side are billboard menus with attractive photographs of the food that describe the ingredients.

There’s a nice seaside mural and brick counter. Many dishes have fried rice, which is made in an iron wok, as is much of the cuisine-Chinese style Seafood, beef, chicken and pork dishes. Nearly all served with rice, portions are generous, and nearly all are priced $9-11. A classic appetizer is the papa a la huancaina ($5.25), sliced potatoes in a rich yellow pepper and cheese sauce- sort of a potato salad.

 If a place makes a good huancaina sauce, or ceviche, you can be sure everything else is good! They also have it made with yuca, a tasty starchy root, for 5.50. There’s various grilled steaks or grilled pork (1/2 lb for $9), and a geat bargain is the half chicken with two sides for only $6.75.  Below is the smaller dark meat chicken.

Rich chowders or stews, called chaufa are a specialty. Try the seafood with rice ($11), beef, pork or chicken, all $9. Pescado a la macho, or fish with seafood sauce (11) is a classic dish, as is lomo saltado (stir fried/ sautéed beef) which is traditionally served with French fries. Other classics are aji de gallina ($7), salchipapas (5), and garlic fish with shrimp (11.25). A popular ish is the ¼ chicken, rice and beans for $3.9, served 11 am to 4 pm , M-F.

Sides are in regular ($1.75 -3) or large size, and include my favorite fried yucca, sweet plantains, tostones, beans, rice, fried sweet potatoes, salad and garlic or onion potatoes. Soups are around $4.50, sandwiches $5, and sodas are only $1.25, with $0.50 reefils. Try a chicha morada, the classic purple corn juice! There’s domestic beer for $2, and also Pilsen, Cristal, Cuzquena, Corona and Henieken beers for just $2.75. I can come here for just the best beer prices in town! Wine is $3.75 small, and $12 for a large bottle.
Ceviches include shrimp ($11), fish (10), and mixed seafood (10.50)

I started my meal with the $10.50 seafood ceviche and got a large portion of various tender fish, calamari, shrimp, octopus, two large New Zealand Green mussels and red onions. It comes with a small salad, characteristic large toasted, salted corn kernels called cancha serrana.

 It’s a more than filling portion for a hungry man or woman, and is a very good example of Peruvian ceviche. Tigers milk (leche de tigre) is the wonderful tart lime juice remaining after the seafood is removed, and it is available in small cups, as are several different sauces.

My lomo saltado ($9.95) is stir fried in a wok before your eyes-if you come up to the counter, and peek into the kitchen. It’s a show to see!

 Lomo saltado has onions, steak and a generous portion of French fries, which are traditionally mixed in with the sauce of tomatoes, soy sauce, vinegar and aji amarillo peppers. Have it your way! The mound of rice is also generous.

This combo is as traditionally Peruvian as a hamburger or jambalaya in parts of the USA. Their steak and onions are tender, seasoning is spot on, and the price, under $10 is a very good deal.

There’s also family sized specialties to feed 4- 8 members inexpensively-I figure it is $5 for a large plateful of chicken, grilled steak, grilled pork, rice, beans and fries. At the counter are free samples of different sauces or salsas to try: hot (looks like a rocoto chili), huacatay (“ 'wah-kah-tie' “ a mint-basil tasting herb), a pale green garlic and others.

Desserts are a high point of a Latin meal, and there’s a good half dozen that includes, cheesecake, caramel cookies, Flan, rice pudding, tres leches, torta de chocolate, and pionono carmel rolls-ranging from $1.50 to $3. You can’t touch those prices in Naple$!

Aji Límon’s food is a solid example of Peruvian cuisine at wonderfully inexpensive prices for the quality. It is not gourmet quality Peruvian as at Naples Inca’s Kitchen, however the price points are quite reasonable at each spot. The only thing I missed was Peru’s national drink, the pisco sour, a white grape brandy. They don’t have full liquor license. Aji Límon appears as if this can be readily groomed in to a popular chain, like the Cuban Pollo Tropical. The setting is simple perfect for lunch or dinner, but not the place to impress a first date, unless it’s for a Peruvian food lover! I live in Naples, so it’s perfect for take out when I’m in the area.

It’s open 7 days a week, 11 am to 10 pm., at 1480 NE Pine Island Road, Cape Coral, phone 424-8216

Paloma Blanca Cuban Family Restaurant in Naples

What a lazy hot summer day! It’s been pouring down rain every afternoon for several weeks in Paradise for an hour or so at least, and some days it’ll pour twice a day for good measure. We’ll get from 1” to 3-4” in a storm. That’ll flood the streets in some areas.  Lawns are filling out brown spots, lakes swell with algae blooms, and all the new born critters are growing up.

I went with a well known Naples gourmet cook to Golden Gate in the rain.

We drove to Paloma Blanca Café at 4881 Golden Gate Parkway, and were welcomed just as the rain let up. A good sign! The restaurant seats perhaps 60 in booths and tables. Photos of cities in Cuba are on the walls. In the back is a display case with about 15+ different desserts, all made on site. Cuban salsa and other music plays in the background. The flat screen TV had a review of Celia Cruz’s life and songs. It doesn’t get more authentic than that! You want tops in live salsa, mambo and passionate dancing- take your dancing shoes to Habana. Dance to the clave beat! For the best in Cuban foods, stay in S. Florida.

We started with two $2.50 milkshakes, a mango and a mamey. The mango was ok, not mango-ey enough for one who tosses mangoes in his Vitamix with whatever is in arms reach. I liked the richness of the mamey, and would get it again.

We ordered two soups, and asked that they come before our main courses, and said we needed to be gone to see the fireworks. They didn’t. The cook waited, and instead sent them out later, when the main courses were served. Not good tonight-we’d be rushed to eat all at once, and they kindly took them back-not a problem.

For mains, I got the $12 Sugerencia de Marlen, a flattened chicken breast topped with diced ham (not apparently bacon) onion and cheese, then grilled to tender perfection.

. I couldn’t finish my portion, it was large and tasty, especially with my sides of yuca hervida (boiled cassava root with mojo sauce), and yuquita frita (fried cassava). Deliciousa!

My gringa gourmet cook had the $10 Vaca frita con cebolla (cooked spiced beef, shredded, fried, and topped with sliced cooked onions) with black beans and rice (Moros y Cristianos).

She liked the rice and beans, and the platanos maduros (fried sweet plantain-banana cousin) She didn’t grow up appreciating Cuban food, and wasn’t impressed. The correctly cooked vaca frita was too dry for her taste. She offered me the rest of her dish. I’ve had Cuban food prepared by home cooks for years, and this is good Cuban food. Cuban food is generally a stick-to-your-ribs comfort food, not fancy or gourmet. (You’ll almost never see this much chicken and beef in a regular person’s kitchen in Cuba, unless they are tourists or higher-ups-it’s very expensive.)

It was 8:45 pm and we had no time for desserts, if we were to catch most of the Naples City pier’s fireworks from our viewing point at Naples Beach Hotel. I’d go back to Paloma Blanca just for the tres leches (sponge cake soaked with 3 different milk products), flan (custard with Crème caramel), natillas (custard) and the baked goods. They also do catering , and the prices are great!

481 Golden Gate Parkway, Naples, 455-4126

Fireworks photos by point n shoot camera on “auto/moron” setting.

Taco Mix in Bonita Springs, and Some Nearby Mexican Spots

Taco Mix is one of those places that’s hidden in plain sight. You may have driven by it on the north side of Bonita Beach Road, about a mile west of US41 numerous times, and its existence just didn’t register…until now. It's across the street from A Table Apart. It’s said to have the best Cuban sandwich in SW Florida. I’ll check that out on another visit.

Walk in (closed on Mondays) anytime, for breakfast, lunch or dinner. This family spot is run by a friendly group. Lots of families come in as regular customers. Affable Daniel Hernandez will greet you, let you look at the large print menus over head for while, and take your order. Chef /owner Yadid Caceres works his magic on the grill.

Daniel Hernandez and Yadid Caceres

Daniel Takes Your Order

There may be a line of folks ahead of you who are happy to tell you their favorites! One man  comes here weekly from Orlando for business, and this is one of the two places he dines at. The other costs three times as much for a meal. When I stopped had dinner, a Mexican family of five and separately, a Midwestern USA family of four were happily dining. The place seats 44 folks at tables and booths.

A Taco Ardiente stand was originally here from 3-10 years ago, manned by  Daniel Hernandez. He bought it 3 years ago from Taco Ardiente, ramped up the authentic Mexican quality, and added Cuban fare. He and now primary owner/son in law/ chef Yadid Caceres have been delighting regulars with their very tasty, rich cuisines of Mexico, Cuba, and some Tex-Mex.

Kick back and order 3 Mexican kitchen tacos; that is, have three different meats, separately in wonderfully soft corn tortillas, and a bottle of Mexican beer-all for under $10. The bottled cold Mexican beers are $2.75 and domestic beers are $2. 

I recommend the carne asada/grilled steak, al pastor/marinated pork with pineapple and orange juice and the barbacoa/shredded lamb.

There’s also lengua/beef tongue and carnita/pork. Each $2 tortilla/taco order has a bed of two almost tissue paper tender tortillas wrapped around the wonderfully tender and lightly spiced cooked meats, with toppings of onions, cilantro, cabbage and tomato salsa.

Four Tacos Served Together

Mmmm, the soft tortillas are as homemade as by a master-fragile, ethereally light and good! I lived in Texas for a four years, and this is as good as it gets at those funky, almost “no-name” family spots that draw 80% or more fellow Mexicans as customers.

Burritos are $2.50 with refried beans and cheese, and under $4.80 for Beef, chicken, steak, pork or veggie.
 .

Still Life with Burrito and Hot Sauce

The $5.79 quesadilla is made of steak, chicken or a pulled type pork, placed on a 12” grilled flour tortilla that’s stuffed with cheese and served with lettuce, tomato salsa, sour cream and guacamole. My pork quesadilla is very tasty, head and shoulders above others I’ve had.

Other friends rave about the Cuban platters for $5.99-platefuls of white rice, black beans and choice of masas de puercos/pork chunks, picadillo/ground beef, or ropa viejo/shredded beef. Their Cuban sandwich, with ham, pork, Swiss cheese, mustard, may and pickle on warm flattened Cuban bread is a feast for $4.65. Cuban friends say it’s better than that served in Miami or Habana. Yes, that good.

I complimented Daniel on the tortillas and breads. They bake them on premises from scratch, as they do about 98% of everything in the restaurant, even the little vials of hot sauce. The hard taco shells are good enough to eat on their own. They are better than any I’ve ever had, crisp, and with a hearty unique flavor that makes it hard to just have one.

                                                          Delicious Hard Shell Taco Shell

Breakfast is very popular, with items like the $4.50 steak burrito (3 scrambled eggs, steak, onions, cilantro, cheese and tomato salsa). The Mexican sausage burrito is just as popular, with chorizo, instead of steak.

Taco Mix is held by quite a few Latinos (y Latinas) as one of the best in SW Florida for Mexican tacos, tortillas, burritos and other items. Competition? Taqueria San Julian, the A-frame red spot on the SE corner of Bonita Beach Road and Old 41 is certainly good with tacos. It’s more of a hole-in –the –wall when it comes to, um, décor -or lack thereof, with its unique authenticity-(including a shrine to the Virgin and wide screen TV’s with Latin programs). By the way, the food and atmosphere is better at the Bayshore Taqueria San. Julian.’s location. Taco Mix’s taco toppings have a bolder more complex and savory flavor, when compared, taco to taco, on bistek, chicken and al pastor. Taco Mix’s actual taco’s tortilla is wonderfully light-a treat! Taqueria S.J. is known to run out of items-giving you less variety of their already limited variety. Taco Mix’s tacos are about the same size as Taqueria. In Taqueria’s favor, the price is routinely only $1.50, compared to Taco Mix’s $2.00. Tortilleria's $ 2.50 ceviche is a must-have! Taco Mix beats Bonita’s Tortilleria hands down on having MANY more items to choose from, and also on service attentiveness. While my server at Tortilleria could speak very little English, it isn’t a real problems as the menu is in English. Bonita Spring's Tortilleria La Rancherita is just below Taco Mix in taste, and above Bonita Springs' Taqueria San Julien.

I just tried tacos al pastor at La Fogata at US 41 and Bonita Beach Road, which gets great reviews from foodies. There's a choice of corn ($2.25) or flour ($2.50)  tacos. My taco was as good as Taco Mix's-they are neck and neck for the best of  autentica comida Mexicana in the area!. I also had the very large Chile poblano relleno de queso, and while it's not served crunchy as others I've had, its cheese is divine! Maria’s on Old 41 by the Alligator Farm is a significantly more upscale Mexican spot that’s in a different ballpark as it’s primarily a restaurant, not a taqueria (a taco and burrito specialty shop).. It’s always been a delight for my dining. Tourists in the Bonita area flock to neon-green gaudy Iguana Mia for Americanized Mexican-esque mediocre food. Ugh, pass the Alka Seltzer.

I’ve not yet tried the Cuban delights at Taco Mix-they are as highly regarded. Dine in, take out, or even use the drive thru. They take major credit cards and also offer catering. It’s hard to spend over $10 overall on a very filling dinner, especially when the most expensive item is $5.99!

4288 Bonita Beach Road, Bonita Springs, 498-9117, Tuesday –Sunday.

Tortilleria La Rancherita - Mexican in Bonita Springs

Tortilleria LaRancherita has been open for over ten years here -that's staying power! Other restaurants come and go every couple years, not mastering the triad of consistently good food and service at a reasonable price.Yesenia and chef/husband Paul Judice, co-owners of Tortilleria La Rancherita (Tortilleria) have a steady flow of customers all day long, open from 9 am to 9 pm Moday -Friday, and 8 am to 9 pm Saturday and Sunday. Paul trained at Johnson & Wales and worked at other restaurants-he has a solid culinary background.

Enter through the restaurant's door, or the other door which puts you in the convenience store

Mrs. Yesenia Judice in Convenience Store Side
part, and go in the bright orange painted restaurant, which can seat about 32 people. The overhead fan is multicolored, the back wall has coffee and some cold drinks, and there's a video game, tv, and large screen TV with Hispanic shows on at low volume. Seating is on wooden chairs at red formica tables, with a hot sauce, a habanero hot sauce, and napkins on each four top table. Order at the convenience store and see a wide assortment of cold drinks, or order from your table; there's menus on the wall and tableside. Take out is popular.

Convenience Store Side
Restaurant
Have a seat, and a generous portion of fresh, hot fried Mexican tortilla chips, fresh tomato and cilantro based salsa, and a delicious mild-moderate hot salsa verde comes to you. This is the real deal. You are greeted warmly and promptly-pick a table and get comfortable.

Tacos are $2 each, prepared with soft corn tortillas, onions cilantro, lime and salsa on the side. Three or four are plenty! Rice and beans are an extra $2. There's sixteen to choose from, including: barbacoa, carnitas (prk), fajita, egg wit hham, nopales (cactus), Mexican sausage, chicken, al pastor (marinated pork) ham, shrimp, vegetarian and fish, plus some specials. Guacamole is $3.50/5.99 small/large, and extra chips are $2.
Tortas (grilled Mexican sandwiches) are $5.99 each, including breaded steak, al pastor, steak, pork, ham, etc. Soups are menudo, chicken soup, shrimps soup, beef stew and pinto bean.

Platters include fresh tender hot corn tortillas made on premises, Mexican rice and beans or french fries and salad. All are priced under $10! Some popular ones are steak Mexican style-grilled thinly cut for $8, and various chicken, pork and beef sandwiches. The grilled tilapia filet and shrimp combo with tomato, onion, cilantr and lime in a seafood broth is said to be a "must have' for $9.99. The enchiladas are $8.99, flautas $8.99, and fresh hot tomales are $8.99. There's also beer, kids menu, and breakfast items.  The steak tacos and the Milanesa Torta are big sellers.

I had four tacos, and was more than filled up! Each comes with two properly made corn tortillas. The bistec (steak) was tender, the al pastor's marinated seasoned pork was tasty, the lengua (beef tongue) is cooked just right, and my favorite was the fish taco! It's a large (for a taco, of course) portion of fresh tender fish, served with lettuce, tomato and a white sauce on top, unlike the cilantro and onions served on some of the other tacos.

Tacos below, clockwise from 11:00 al pastor, lengua, fish, steak

Competition? They've watched numerous competitors start and fail over the 10+ years since they started. Their tacos are as good as my other favorite taco restaurant, Taqueria San Julian on Bayshore. Is it authentic? Oh yes! About ten Mexican men were at 4 different tables when I visited at the off hour of 4 pm, and it was clear they were regulars-by how they ordered and how the server chatted with them. I was the only gringo in sight-that's my kind of authenticity.Tortilleria is about 0.2 miles north on Old 41 from the stoplight(at old 41 and Terry), in the same strip center as, and just northeast of the Sherwin Williams store, which is on the east side of Old 41. Tortilleria is actually just around the corner, facing tiny Bonita Drive, not facing Old 41.

Tortilleria La Rancherita, 26751 Old 41 Road, #3, 498-4633

Señor Tequila's Mexican Grill in Naples

Our night at Señor Tequila's had a comedy of minor errors, enjoyable music, and properly cooked, yet unremarkable Mexican food. I went with some seasoned Spanish speaking Mexican mavens, the Right RevrendAndy and Mrs Rev, a couple who not only love Mexican food, they chose to honeymoon in Mexico to be with the cuisine and the culture. I arrived early and said I was with the party of 3 or 4 people for a 6:30 reservation. The hostess looked, and said the only reservation at that time was for a party of six. I was bewildered, however it turned out she thought I said party of six, not "3" or "4". A minimal miscommunication, however it was one of a few too may in the evening.It's hidden off Collier Blvd/ 951, a few blocks north of Golden Gate Parkway, in a strip mall hidden way behind a a sign for Velocity, and southwest of Inca's Kitchen. There's muted yellow walls, leather seats, a few nice murals and colorful accents. The bar is at the back, with a wide variety of Tequilas. The best part? Guitarist Frankie Ray and Maryellen are very entertaining. The food is ok Mexican- the spicing is adjusted down for Anglo's blander taste, not as authentic as it could have been. My midwestern friends love the place. About 90% of the clientele is repeat Anglos, and very few Mexicans or Hispanics. They've had a good business for just over a year catering well to their largely Midwestern American clientele's tastes. The seafood overall is properly cooked, but just "missing something" on nearly every dish.

I ordered a lemonade without ice, and it came with ice. Back it went. Next place I'm in, I'll try "sin hielo." The margaritas were a bit too far on the sweet side, and could not be adjusted, as a standard mix is used.
The ceviche de pescado ($11.50) has finely chopped fish mixed with tomatoes, onions, and too little peppers to give any real heat, and too little lemon or lime to give enough tartness to the dish. it was missing moisture, lime and salt and pepper. That's a lot to miss. This lack of Mexican pizzazz or flavor was typical of most of the dishes we ordered. (For superb ceviche, go a block away to Inca's Kitchen, for the Peruvian style).
The Campechana cocktail (12.50) has octopus, shrimp and oysters in a mild broth. I liked how the food was properly cooked, as the octopus was especially tender. Nicely done! It needed some heat to taste like seafood we've had on Mexico's coasts. Mrs. Rev added some salsa and lime juice, and that perked it up.
We enjoyed the beef fajitas (15), a hot platter of strips of marinated beef, bell peppers, onions and mushrooms. Nice soft tortillas, and good beans and rice made for a filling platter.
The tacos al carbon (11) were also enjoyable, with three marinated then grilled corn tortillas topped with broiled flank steak, and served with pico de gallo, a grilled jalapeno (nice!) and slivered white cheese on top.

The chile relleno ($12) strangely was completely smothered with melted cheese. That's a no-no. Ideally, it's a large green chili stuffed with cheese or ground beef and cheese, dipped in egg batter, then fried and served crisp. They are "judged' on the quality of this crispness. Well, this may have been crisp at some point, however after the heavy handed cook slathered it with melted cheese, there was no hint of any welcoming "crunch". Not authentic. Not good. And it should be "chili", not "chile" when featured in the US and Mexico. Chile is used for the South American country. In Europe, Britain and other places, "chile" "chillie' and other uses are common.

The signature Globitos de Mariscos ($16) was properly cooked but bland. Its fish, octopus, scallops and some vegetables are steamed in tin foil. I clearly ordered it as my entree, the server nodded at me, and when it didn't come with the other entrees, it had to be re-ordered, wasting fifteen minutes.

There were quite a few other miscommunications, so be doubly sure your are understood by the staff. They are friendly and helpful, however you may want to try your rusty Spanish on them.
The two musicians, Frankie Ray and Maryellen, sing a variety of songs it's-worth getting a table close to them. I've not had really good truly authentic Mexican food in Naples. There's still some tiny spots out East Trail to try. I do like Maria's in Bonita Springs.

The restaurant's live entertainment is Monday through Thursday from 6-9:30 p.m., following the weekday happy hour from 3-6 p.m.
11965 Collier Blvd., 352-1242

Inca's Kitchen One of Naples and Florida's Finest Cuisines - Peruvian or Otherwise - Review

Inca's Kitchen has superb cuisine and great service, that is why it’s one of the top 10 spots in SW Florida.

Professional chef Rafael Rottiers, has, over 8 months, consistently served the fine quality of food and service that you'd expect at a "high end" spot at Naples 5th Ave South or Miami. The decor at Inca's is warm and attractive, with subtle gallo (rooster) motif. Dress is “nicer casual.” Inca's is nicely lit, with pleasant, soft music at a good level for conversation. This is a great spot for lunch, and perfect for a "date night" dinner. Bring friends, and share many selections. Some Park Shore, Pelican Bay, and North Naples friends have been dining here for months. I’ve been twice, and will return again and again! This review incorporates both visits.

Drive east to Inca's Kitchen; it’s well worth the visit. Chef Rafael's fine cuisine holds its own against any chef, any cuisine around. Your palate knows a fine example of a cuisine, even on the first try. How? Your taste buds smile, and proclaim the balance of spicing to be enjoyable. You recognize the fresh quality and the tenderness of the fish, beef, chicken and properly gilled vegetables. Inca’s Kitchen delivers!

Claudio Serves Sandra and Brendan and their Pet Sugar Apple

The prices are amazing-nearly all on the menu is under $15, with the Golden Jalea platter, which feed three, the "priciest", at $17! The prices are ~half of what you’d pay for similar fine quality in Naple$. Executive Chef /co-owner Rafael Rottiers and co-owner Alfredo Ruiz have created a magnet for lovers of the freshest fish and meats. Some guests came from North Fort Myers, one couple returned from Miami, for seconds, and the table/party of 14 celebrated a birthday!!

Chef Rafael has years of experience in the food and beverage business at Coconut Grove Sonesta Resort. We are fortunate that he offers Peru’s finest cuisine in Naples.As you sit down, a ramekin of traditional seasoned, baked large corn kernels comes, with a tray of three dipping sauces-the Rocoto Peruvian pepper sauce, a lighter mint sauce, and a yellow pepper (aji amarillo) sauce.

Peruvians hold the traditional huancaina (wan-kai-eena) sauce as a "measuring stick" standard. If it’s good sauce, the rest of their food will be good. Inca’s sauce is excellent. Try the vegetarian Papas a la Huancaina ($8), with its classic cheese and pepper sauce.

I love the incredibly savory Loma a la Huancaina (10), with a tender, lightly spiced sliced tenderloin, on a bed of the huancaina’s creamy white cheese (queso blanco) and yellow pepper (aji amarillo). The red onion strips are nicely marinated. This is a gourmet meal for a lighter eater, at only $10. Highly recommended!

Anticuchos de Corazon is a special treat! These succulent slices of beef are traditionally marinated overnight in olive oil, garlic, mild chili, vinegar and spices.Then they are skewered, grilled, and served slightly charred, and superbly tender. Highly Recommended! We started with a nice glass of Sangria (4.25 ), a light Pilsner Callao beer (4.25) and a slightly fuller Cusquena beer (4.25). My favorite is Franca Peruvian beer, here with a sugar apple, like Peru's cherimoya. The best ceviche is created in Peruvian hands. The Ceviche de Pecado (12) with fish, or the Ceviche Como te Gusto’s (14) perfectly marinated mix of calamari, shrimp and fish, bathed in key lime juice. A huge portion! The sides of crisp toasted corn, and the larger tender corn are a traditional ceviche accompaniment. Recommended.

Scallops get a place of honor in the Conchitas a la Parmesana (10). This is a simple and rich marriage of four large scallops on the half shell, with dash of butter, cheese. and a touch of lime juice, covered with melted parmesan cheese. Mmmm good!Continuing on a super fresh seafood “roll”, the Inca’s Duo Tiradito (13) is two sashimi like portions of fresh fish, served with two different mild chile sauces-aji amarillo and the orange-red ricoto sauce, separated by a row of fresh corn. Delicious! The bonus is the exquisitely seasoned sweet potato quartet, glazed with lusciously caramelized chancaca, perched at the plate’s corners. Highly recommended for sashimi lovers.

The Calamar Imperial a la Olla (11) looks great, with calamari, Japanese eggplant, aji mirasol and garbanzo beans, simmered in a seafood bouillabaisse.
.
Jaime Ziadie's Sister Margie Schnute Celebrates Her, um, 29th Birthday with 12 Other Friends! The Papa Rellena (8) is mashed potato filled with seasoned ground beef, onions, garlic and sliced egg, then deep fried. It is served with classic salsa criolla-a bright mix of feather-cut red onion, cilantro, mild yellow chili pepper and lime juice.

Several peppers- the aji amarillo (dried-aji mirasol), aji rocoto, the hotter aji lomo, and aji panca are the heart of Peruvian seasoning. They contribute more berry like flavor than heat, creating the culinary backbone, the essential, unique taste of Peruvian cuisine. These peppers do not grow well in the USA; they and their paste are imported from Peru.

I recommend having a Pisco Sour. This classic Peruvian drink, modeled on the Whiskey Sour, has Pisco,the quebranta grape brandy (Santiago Queirolo and Quebranta are good ones, an “acholado” may do fine), lime juice (called “limon” in Peru), some fresh egg white to build froth, and a little sugar syrup, shaken to a froth. It's topped with a few drops of bitters, sometimes a touch of nutmeg. Like the Mojito and Caipirinha, the Pisco Sour is popular in the USA. Time for some main courses.

The Aji de Gallina (12) is wonderful comfort food, a fricassee of shredded chicken bathed in a creamy golden-yellow mild aji amarillo sauce with chunks of golden potatoes. It’s topped with black olive, hardboiled egg and pecans. Put this over the white rice. Enjoy the crisp, slender flame shaped fried plantain slice.

Golden Jalea, South American Fish and Chips, at $17, is the "priciest" item on the menu. You get the picture! Our great server, Claudio, warned us that it was large enough for two people. It’s also perfect as an appetizer for 4 to share! The plate is brimming with perfectly fried shrimp, calamari and fish, with a shot glass of tasty Inca aioli dipping sauce. Sides are crispy fried yucca logs, and a delicious criolla salsa-sparkling bright lime juice- marinated sliced red onions and yellow pepper. I think it can feed three people!

My favorite fish is the Pescado Inca’s Wari (16) a grilled delicate fish, served tender and with crisp edges on a chalhua reduction, topped with a sweet Peruvian salsa of corn, red chili and cilantro. The fish is masterfully cooked! The grilled red and green bell peppers and slender asparagus could make a great vegetarian meal. The sautéed fresh spinach is lovingly prepared. This is one of the top fish offerings in South Florida. Highly, highly recommended!

The Chupe de Camarones (14) is a very, very large bowl of tender shrimp and fish. This Peruvian- style bouillabaisse is as rich and tasty as any from Marseilles, France, with rice, potato, egg, Peruvian corn, and green peas. Enough for two people. Highly recommended. Some of the Chupe's Fish, Shrimp and Broth, in a Small CupThe special Costa-Sierra (19) is a must-have when it is offered! It is a wonderful trio sampler. The tenderloin is delicious-properly grilled and perfectly spiced. Next to it are two seared diver scallops, atop a bed of pureed sweet potato, butternut squash and onion. Then two fresh large succulent shrimp, perfectly grilled, and wonderfully spiced, are perched on a a creamy bed of quinoa mixed with onion, garlic and two creamy cheeses. On the side is spinach and sliced mushrooms in olive oil. The pyramid of crisp golden potatoes, has a mango marinade on top. It’s large for one person, and a great tasting plate. Highly recommended.

Another special is the Beef Tenderloin (18), expertly cooked, served atop creamy quinoa, rimmed with a mushroom reduction, and garnished with crisp green asparagus and sliced carrots, with baked potato slices and mango-corn salsa. Recommended.

Alisa and David, Two of Naples' Adventuresome Diners.
Other guests at Inca’s also frequent Naples spots such as IM Tapas, Escargot 41, Blue Provence, Bha Bha’s, USS Nemo, and Trulucks. Word of mouth has propelled each customer I’ve met to come here for a first, then a second and third time. There’s a good base of repeat customers. Our reservation was for 6 pm, and by 7 pm Inca’s was nearly full. Pretty good for a gem that is fifteen minutes away from the heart of Naples!
Lomo Alo Macho ($19.95), Beef Fillet with Seafood, may well be Chef Rafael's pride and joy. An 8-ounce Filet Mignon is topped with a mango-corn salsa. It is paired with a variety of seafood such as squid, shrimp and mussels, seasoned with a splash of salsa mariscos. Highly recommended.
We picked a great trio of desserts. The Inca’s Pie de Manzana (5), is a bargain on its taste, beauty and price. It’s a wonderful Peruvian riff on an apple cobbler, served hot and sweet with crunchy nuts, and a large scoop of cherimoya ice cream. Cherimoya, a sugar apple cousin, is a large green fruit with a moderately sweet, custard like rich interior. Red Delicious apple slices and an artistic duet of sweet sauces complete an elegantly simple presentation. Recommended.

The Alfajor con dulce de leche (6) is a traditional crisp cookie, with a center of sweet dulce de leche, or caramelized milk, covered with powderd sugar. A scoop of delicious lucuma fruit ice cream’s slight caramel like natural flavor is a delight. I’ve not seen the fruit offered outside of Peru, Chile or Ecuador, as it thrives at 9-10,000 feet elevation..

Picarones (6), are the classic Peruvian style dessert. They look similar to bunuelos, served in many styles across Latin America. The ring-shaped picarones are crafted differently. The light and fluffy anise-flavored dough is made with sweet potato, and squash, rather than the typical flour of other Latin buñuelos. The dough is fried, then topped with sweet chancaca syrup, with anise and cinnamon. This molasses or rich honey like syrup is made of heated natural brown cane sugar (panella or piloncilla), and flavored with orange and cloves. Picarones have a crunchy exterior, and a wonderful rich, dense center. They (and also anticuchos) are traditionally eaten during El Señor de los Milagros celebrations in October. On my second visit, I asked to have these also served with the lucuma ice cream. I put the goofy blackberry "eyes" on the delicious lucuma ice cream.There are special children’s platters, including Salchipapa (7) with chopped hot dog with golden fried potatoes, a Mini Burger with Inca style cheese sauce ($8), Pesto fettuccini (8) with choice of chicken or fish, and others.

Meredith and Max give Both Thumbs Up!
Inca’s Kitchen is easy to get to, just 15 minutes east of Naples Coastland Mall. Take Golden Gate Parkway east to 951, Collier Blvd, and turn left.. It’s a few blocks north of the Golden Gate Parkway intersection. It anchors the north end of a small yellow strip center. There’s ample parking. Last night's cars included a Lexus, BMW, a Ford Focus, and two SUV’s.
.
Senora Blanca y Executive Chef Rafael Rottiers, Cook Benjamin Dominguez, Server Claudio Gamboa
Inca's Kitchen, 11985 Collier Blvd - suite 9 Naples, 352- 3200, Tues - Sat: 11:30 am - 9:00 pm; Sunday: 11:00 am - 8:30 pm; closed Monday