Today, we are doing something different on Chewing happiness, this post is going to be about our visit to a Peruvian business located in Great Neck, Long Island, NY.
Now before I go further what went down in my visit, I want provide some information:
– Is this a paid advertisement/promo?
No, I contated the owner and asked for permission to film my visit, they accepted and they were also eager to answer some of my questions, the information presented in this post are my real thoughts about Inka Fé bakery.
– If you are not getting paid what do Chewing Happiness get from this?
As, I mentioned in a previous post (click here to read it), I want to help other business too, it is rewarding to hear so many stories of different people. there is always a struggle in running a business in general, a restaurant is no different, I think this stories are worth telling, in exchange of them getting some exposure I get a different kind of content for Chewing Happiness.
– If I run a Peruvian restaurant/bakery how can I contact you?
if you want to partner with Chewing Happiness or explore other business oportunities, you can contact us at Chewinghappiness@gmail.com
Now let’s talk about the bakery, Inka Fé is located at 178 Middle Neck Rd, Great Neck, NY 11021
this woman-owned business has indoor and outdoor seatings.
I can say it is a family business, at the time of my visit, the restaurant had only few weeks from opening.
what impressed me the most was the customers, most of the people of the area just got in to ask about the food and what kind of sweets the busines sells. During my visit I saw at least 10 different customers in a short period of time curious to know what this bakery was selling.
The food looked really apealing, I was able to get inside the kitchen, I saw the hard working team there, I was also able to do a short interview to the owner where I learned that her venture as a business owner started with the Alfajores (see our recipe here), that she referes to “Crack cookies” ‘cuz they are addictive and the caster sugar on top of the Alfajores resembles the “famous powder”. With the help of her mom, she baked these little treats at a young age in order to create an extra income for her family, and since there she hasn’t stop baking, years later that would lead to the opening her bakery, Inka Fé.
Other sweets that caught my eye were there “Torta Helada” This dessert, in particular, takes time and patience, and I have to admit I lack the last one.
Now the restaurant not only provides sweets, it offers a short but interesting menu also, I want to point out that one thing that is worth telling is that the dishes are “traditional” Peruvian dishes, nothing luxurious, just home made food that you would get back at home in Peru, but with a twist plated in a nice way. It is worth mentioning this, since most restaurants try to include different dishes from other cuisines even tho they sell themselves as Peruvian restaurants. I am not saying there is something wrong with that, however, in my experience, it is better to cater to certain types of customers rather than to please everyone.
I included one of the photos of the dishes I tried in my visit, Lomo Saltado (check our recipe here), is one of those dishes that is a must in a Peruvian restaurant menu, the meat was juicy and I had access to the kitchen where I contemplated how the Chef was preparing my food, I had to say, I enjoyed my visit, the food was good, the sweets were freshly baked, at lunch time arround (noon) you might find the restaurant packed, a common thing is most Peruvian restaurants.
I want to finish this post with a short video of the interview, if you visited this restaurant, share your thoughts in the comment section below.
Escabeche de Pollo is a Peruvian chicken stew made with ají amarillo strips, red onion, ají panca paste, and red wine vinegar. Served at room temperature with boiled potatoes, hard boiled eggs, olives, and cilantro.
Authentic Peruvian papa rellena, crispy potato dough stuffed with ají panca beef, olives and hard-boiled egg, fried golden. My family’s recipe from Lima, with US ingredient tips.
Authentic Peruvian jalea mixta, fish, shrimp and squid fried in a crispy beer batter until golden. One of Lima’s most loved seafood dishes, made at home with simple ingredients. A Peruvian chef’s recipe with tips on getting the batter right, which seafood to use in the US, and how to make the ají mayo sauce that makes this dish special. Served with sarza criolla and fried yucca.
Arroz Chaufa is Peruvian Chifa fried rice made with chicken, scrambled egg, fresh ginger, scallions, and soy sauce. Cooked in batches in a hot wok so the rice toasts properly and stays loose.
Hello again dear readers, finally we got some sun here in Illinois, and I was wondering what dessert would be nice for this summer so I decided to share with you a simple Coconut Ice cream, there is no way to go wrong with this recipe, with few ingredients you can have a tasty ice cream! Remember some of the tools/ingredients I use will be at the bottom of the post Coconut Ice Cream | Serving 1200 gr Ingredients: This is a simple recipe you can do at home , texture is decent it is not super creamy but it is creamy enough to be a ice cream, give it a try! Steps: Add your milks into a big bowl give it a quick stir Add the rest of the ingredients and integrate them all Transfer your mix into a container that can be frozen Freeze your ice cream for a day or at least 8 hours, and its good to go! You can sprinkle some shredded coconut on top of you ice cream just to add more coconut flavor, I suggest you let your ice cream outside for 5 min before you want to eat it. you can you coconut cream instead of Condensed milk it will work too. I really like this recipe since its really easy to prepare and the results are really awesome, try it out, you wont regret it! Some tools/ingredients I used on this recipe:
Bread pudding Peruvian style, it has some spices on int and it is topped with some chocolate glaze.
our recipe of “Vegan Lentil Burger”, tasty lentils with a Peruvian twist.
Crema Volteada is a Peruvian egg flan made with evaporated milk, sweetened condensed milk, eggs, and vanilla, baked in a caramel lined mold in a water bath and unmolded to serve. Silky, smooth, and one of Lima’s most beloved everyday desserts.
