We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
“Kam Lu Wantan”
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
“Pan con Chicharron”
Pan con chicharron is a pork belly sandwich, full of textures and flavors!
¿En otro idioma? – Different lang?
“Bistec a lo Pobre”
Today I am sharing with you my recipe of Bistec a lo Pobre, one of the most simple dishes in Peru and Latin America. Not really a dish but let’s pretend it is, there are variations of the dish however the version I will be sharing with you has only 3 ingredients: Beef, Fried Eggs, and Plantains. (Yes, that simple), I will be adding some elements that will make the dish a bit better: a Huacatay Chimichurri and a Salad.
It’s common that I share an anecdote related to my recipes this time won’t be the exception, this “dish” is really common in restaurants. Every restaurant tries to add or remove elements to make it unique, like adding fries, rice, salads, different kinds of meat, etc. I remember that when I was 15. I was walking with my mom around a mall and I saw this restaurant, with big clear windows, you could see all that was happening inside, something caught my attention, a huge piece of meat topped with fried eggs served with plantains, fries and a salad. I saw it and I told my mom that was next to me: “Mom, I know what I want to form my next birthday”
She told me she will take me there soon, however when the time came, I looked up online for the menu and that “Bistec a lo Pobre” was way overpriced, so I told my mom that I changed my mind and I wanted “Pollo a la Brasa” (Blackened Chicken), She likes Pollo a la Brasa so she agreed, I never told my mom about the real reason I changed my mind, guess she will never find out.
To sum up, I made this dish because I wanted to spoil myself.
What is kind of meat I should go for?
for this recipe I went for Skirt Steak, however, you can use any meat, use a tenderizer, or marinate it to make it tender.
What is the heck is Huacatay?
It’s a variety of mint originally from Peru, the scientific name is Tagetes Mnuta, you might also know it as southern marigold, wild marigold, black mint.
"Bistec a lo Pobre"
Ingredients
- 3 tbsp Vegetable oil
- 4 pieces Favorite cut of Beef
- 2 Plantains in thick slices
- 4 Eggs fried
- Salt & Pepper
Salad
- 4 cups Arugula or other green
- 2 cups Radishes sliced
- 1 cup of sweet peppers sliced
- 3 tbsp olive oil
- 2 tbsp white vinegar
- 1 tbsp honey
- Salt & Pepper
Huacatay Chimichurri
- 1 cup olive oil
- 1/4 cup White Vinegar
- 1 cup Parsley leaves chopped
- 1 cup of Huacatay leaves chopped or
- 1/4 cup of Huacatay paste
- 1/4 cup White onion diced
- 3 Garlic cloves minced
- Salt & Pepper
Instructions
"Bistec a lo Pobre"
- Tenderize your meat you can use a pan to make it flat, a tenderizer, rolling pin, then you marinate your meat with some honey, sugar, salt, and vinegar (optional) (leave it on the fridge for at least 2 hours)
- Season your meat, and cook it on a hot pan then reserve, repeat the same process with eggs and plantains.
- Serve with salad and some Chimichurri on top of the meat
Huacatay Chimichurri
- Add all the ingredients into a bowl, use a whisk or spoon to combine them evenly, reserve
Salad
- Add your greens, peppers, and radishes into a bowl then reserve.
- mix honey, vinegar, salt, pepper, and oil, then pour it into the previous mix.
Notes
- Tenderizing the meat is not a must, it will depend on the cut of meat you decide to go for, I used Skirt Steak this time but you can use any cut you like.
use your favorite cut of meat, I went with just salt & pepper but you can add your own seasoning
I love the flavors of Huacatay, a bit bitter, strong, minty flavor that is really good
I love salads on my dishes, use your seasonal greens or try something different!
that is it for this recipe, just a simple and delicious meal, by the way, if you have not realized yet, “Bistec” seems to come from the word Beef Steak, so if you are still wondering what cut of meat you should use that is probably the answer.
What are your thoughts, about this dish? comment below
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