Towards a Peruvian restaurant offering affordable and guiding me to what I read in the newspaper recently, I decided to visit Kamcha, a new market presence seeking to become a "temple of Peruvian cuisine culinary" (sic) with fresh decor, an elegant lounge and an environment that is a tribute to markets, Kamcha offers a varied menu where they present the most representative Peruvian dishes national cuisine.
Kamcha I started with a dip composed of three layers of guacamole, Huachana sausage served with beans and cassava chips. It seems a little heavy but it was a beautiful entrance. With a reminiscence of the classic Mexican nachos only here have adapted to our reality including Huachana sausage. Ask additional cassava chips because even enough for a third of the dip. Maybe they should serve it with other accompaniment but even better to enjoy eating alone is left.
After Trujillo ordered a duck, a boneless duck stew served with yucca, beans and rice. Plus, do not have to fight with the dam because it is boneless duck. The dish has the texture and flavor only achieved after long cooking. I was amazed with the beans because they were too good. Please note, this dish has its twin in the northern kid: the same dressing, the same support, the only thing that changes is the type of meat.
I risked asking too rice with duck trujillano style but did not meet my expectations. Very clear to me that should be eaten only in Chicago but never lost hope of finding one that does not disappoint me. The problem was that I was served a plate of green rice with a fried duck dam up that reminded me more of a Broaster chicken. Ok, was well cooked but where was the dressing to be cooked duck and that is the essence of this dish? I'm not convinced.
To complete the lunch I looked at the dessert section and decided to try my luck with a few napoleons rice pudding accompanied by quince compote. The wafers were quite crispy and came with quince ideal touch of acidity to cut the sweet. I liked the rice pudding was cold because I had the impression, perhaps incorrectly, that was the day before. Full and although not convincing, we must applaud the effort to escape from the classic cream or boring combo turned patriotic.
I was left with some doubts about Kamcha so I decided to give them a second visit. This time I asked a very optimistic ocopa but failed miserably. I have little to say about this entry, but it would be desirable to give the recipe to cook. It was a green sauce flavored with too huacatay and no trace of other ingredients. As for fried cheeses to Arequipa are not stingy, better nor mentioned in the letter because two bits are not enough or to get an idea of \u200b\u200bits flavor.
Something must warn that if the ocopa was to forget the huancaína not be better. But I could not do anything because they had ordered the pappardelle with swordfish huancaína black pepper sauce. Too name for this dish because the huancaína not had a good texture and did not mix well with pasta. I thought not taste anything salvageable. I had to settle for swordfish steak had good flavor but had spent parts of doneness. Not to be a diplomat, was burned.
I was better with the lomo saltado with tacu-tacu. It is undeniable that have expertise in this restaurant cooking dishes with beans. The lomo saltado was a mild flavor and a perfect doneness of meat. Was however overshadowed by the good taste of tacu-tacu, to the point where it could safely eat alone. You can imagine that combining it with the juices tasted like glory back. Wow, hopefully in the future are encouraged to serve the tacu-tacu in other varieties. Easy seafood has no competition.
To complete the lunch I checked again and ordered a dessert lucuma encanelado. My reference to this dessert is the superb encanelado of Don Mamina or La Casa del Alfajor. Here were limited to a cake mix cinnamon with a generous portion of cream too lucuma. Decent but nothing special. Maybe they should try to serve it with caramel lucuma to recover some the essence of the original dessert.
If you evaluate the taste of the dishes I had retired Kamcha fairly satisfied, but always remember that one, I noticed an area in which I feel I should improve a lot. On both visits, I arrived early and although I found a bit crowded local service was far from optimal. The waiters do not work together but everyone on his side, so they make mistakes in orders and were not very attentive what happens at the tables. Also I recommend to go with tired patience in the kitchen because they take too much time preparing the dishes. For my part is an achiever restaurant and affordable prices offered may not be very demanding. To remove the nail anything else.
Kamcha is at 4195 Aviation Avenue, San Borja. Phone 271-3900
note, BBVA customers are 50% off at this restaurant until 31 May. Only World must present your card when checking salary account.
Kamcha I started with a dip composed of three layers of guacamole, Huachana sausage served with beans and cassava chips. It seems a little heavy but it was a beautiful entrance. With a reminiscence of the classic Mexican nachos only here have adapted to our reality including Huachana sausage. Ask additional cassava chips because even enough for a third of the dip. Maybe they should serve it with other accompaniment but even better to enjoy eating alone is left. 
After Trujillo ordered a duck, a boneless duck stew served with yucca, beans and rice. Plus, do not have to fight with the dam because it is boneless duck. The dish has the texture and flavor only achieved after long cooking. I was amazed with the beans because they were too good. Please note, this dish has its twin in the northern kid: the same dressing, the same support, the only thing that changes is the type of meat. 
I risked asking too rice with duck trujillano style but did not meet my expectations. Very clear to me that should be eaten only in Chicago but never lost hope of finding one that does not disappoint me. The problem was that I was served a plate of green rice with a fried duck dam up that reminded me more of a Broaster chicken. Ok, was well cooked but where was the dressing to be cooked duck and that is the essence of this dish? I'm not convinced. 
To complete the lunch I looked at the dessert section and decided to try my luck with a few napoleons rice pudding accompanied by quince compote. The wafers were quite crispy and came with quince ideal touch of acidity to cut the sweet. I liked the rice pudding was cold because I had the impression, perhaps incorrectly, that was the day before. Full and although not convincing, we must applaud the effort to escape from the classic cream or boring combo turned patriotic. 
I was left with some doubts about Kamcha so I decided to give them a second visit. This time I asked a very optimistic ocopa but failed miserably. I have little to say about this entry, but it would be desirable to give the recipe to cook. It was a green sauce flavored with too huacatay and no trace of other ingredients. As for fried cheeses to Arequipa are not stingy, better nor mentioned in the letter because two bits are not enough or to get an idea of \u200b\u200bits flavor. 
Something must warn that if the ocopa was to forget the huancaína not be better. But I could not do anything because they had ordered the pappardelle with swordfish huancaína black pepper sauce. Too name for this dish because the huancaína not had a good texture and did not mix well with pasta. I thought not taste anything salvageable. I had to settle for swordfish steak had good flavor but had spent parts of doneness. Not to be a diplomat, was burned. 
I was better with the lomo saltado with tacu-tacu. It is undeniable that have expertise in this restaurant cooking dishes with beans. The lomo saltado was a mild flavor and a perfect doneness of meat. Was however overshadowed by the good taste of tacu-tacu, to the point where it could safely eat alone. You can imagine that combining it with the juices tasted like glory back. Wow, hopefully in the future are encouraged to serve the tacu-tacu in other varieties. Easy seafood has no competition. 
To complete the lunch I checked again and ordered a dessert lucuma encanelado. My reference to this dessert is the superb encanelado of Don Mamina or La Casa del Alfajor. Here were limited to a cake mix cinnamon with a generous portion of cream too lucuma. Decent but nothing special. Maybe they should try to serve it with caramel lucuma to recover some the essence of the original dessert. If you evaluate the taste of the dishes I had retired Kamcha fairly satisfied, but always remember that one, I noticed an area in which I feel I should improve a lot. On both visits, I arrived early and although I found a bit crowded local service was far from optimal. The waiters do not work together but everyone on his side, so they make mistakes in orders and were not very attentive what happens at the tables. Also I recommend to go with tired patience in the kitchen because they take too much time preparing the dishes. For my part is an achiever restaurant and affordable prices offered may not be very demanding. To remove the nail anything else.
Kamcha is at 4195 Aviation Avenue, San Borja. Phone 271-3900
note, BBVA customers are 50% off at this restaurant until 31 May. Only World must present your card when checking salary account.
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