Nazca Grill

October 5, 2011 § 8 Comments


When the very cool CC of Pink Candles at Ridgemont High and her daughter, TC (who is really cute), met up with me for lunch recently, we were going to go to a Caribbean place near me but it turns out that it had closed a couple of months earlier. Boo. So she suggested Nazca Grill (she’s been there before) since I’ve never had Peruvian food. CC said she really likes the food here so that was good enough for me. I’ve also read about this place before from Kirk of mmm-yoso (here and here). Since CC has already posted about our visit here, I’ll keep my commentary to a minimum.

The menu.

TC and I started off with Inca Kolas. This was the first time I’ve had one. I liked the fruity flavor. I recently saw it advertised in my Marukai flyer, think I’ll pick some up next time I’m there.

All of our dishes so nicely placed by CC for a nice photo shot.

Let’s take a look at the dishes more closely. Here’s TC’s Tallarin Saltado de Pollo. She was kind enough to share this with me. It was so delicious. The chicken was very tender, noodles cooked perfectly and the sauce was to die for.

CC’s Polla a la parilla con Tallarin verde. At first I thought it was a piece of fish but it’s chicken breast. CC also shared her dish with me and I enjoyed the noodles and sauce the most. It looked like pesto but didn’t taste like pesto.

I had the Lomo Fina Nazca. I really enjoyed this dish. I probably could have done without the fries since there was so much rice. The beef was tender and I loved the bell peppers and onions. I ended up taking some of this home to snack on later.

I enjoyed our meal so much that I tried to take the Mister there for lunch later that week. But I didn’t realize they were closed on Sundays so we had to go to Plan B. So we’re going to try to go back this weekend (aka, Saturday!).  As with all great meals, it’s not complete without some kind of dessert, right? Stay tuned for that and thanks for the great lunch CC and TC!

Nazca Grill
4310 Genesee Ave
San Diego, CA 92117
Hours: Mon-Sat: 11:30 am – 10:00 pm, Sundays: Closed


Nazca Grill on Urbanspoon


§ 8 Responses to Nazca Grill

  • hi c – we had a great time at lunch with you. sux about the coupon tho, ‘eh! i’d get those noodles again or search for a recipe so i can just make it myself. yeah, that’s the ticket. bert enjoyed my leftovers as well.

    the dessert post is in the can but it’s not quite done yet. oh my gawd, i want macarons again!

    • CAB says:

      Oh you’ll have to let me know how you like the homemade noodles. Then share the recipe! I’d totally would make that at home.

      Haha, yeah macarons! I’m so addicted. I think I’m going to get some hazelnut and pistachios this weekend and try making those flavors next week. Oh yeah, gotta buy a crap load of eggs too.

  • kirbie says:

    Hmm, I’ve never had peruvian food either. I don’t think I’ve ever noticed this place though I pass by the plaza often. I’ll have to add this to my list now!
    Every time I read a post by you or CC now I want macarons. haha

    • CAB says:

      Hi Kirbie! I really enjoyed my meal here. CC mentioned that the Peruvian dishes has Asian influences. I can certainly see it.

      Yum, macarons!! Don’t fight the urge! haha!

  • hi kirbie – try latin chef and nazca grill for comparison.

    cab – ooh, pistachio and hazelnuts? your husband is a lucky guy!

    • CAB says:

      CC, remember I mentioned about trying coconut flour? The Mister is so on board with that one since he loves coconut. So I think I might try to split the recipe in thirds and then do all three so I don’t have ginormous batches of macarons. Sht that would be something like 150 macs. I might love macs but even that’s too much for me to take in.

      • leanne says:

        I’ve found that coconut flour has a “drying” effect on my baked goods. I’ve made breads and muffins with it, and they don’t appear to be dry, but one bite seems to suck the moisture out of my mouth. But, I’ve had luck combining it with almond flour in small quantities – less fat than all almond flour but it still has fiber and protein.

        Now I’m curious how coconut flour macarons would be!

        • CAB says:

          Hi Leanne! Thanks for the tip on the coconut. The pistachio and hazelnut recipes call for the same amount of each to almond flour so I was going to use that as the starting point. But I think I’ll cut it back a bit more based on your experience and hopefully it’ll still have a nice coconut flavor.

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