Worth a Second Look
The Cuisine: Peruvian
The Place: Pollo Inka
We skipped the pork stomach (pancita) but tried the soft drink Inka Kola—bright yellow and banana flavored. The waitress brought a creamy green sauce, aji de huacatay, made with jalapeños and Andean mint. We found it good with nearly everything. Giant corn with cheese (choclo entero con queso) is appealing mostly for its novelty—kernels the size of marbles with the flavor of lima beans. Fried yuca comes drenched in a yellow cheese sauce. Less rich and overpowering than it first appears, the sauce complements the subtle, nutty flavor of this potatolike starch. The most successful appetizers are the ceviche mixto—raw fish and seafood marinated in lime juice—and the chicken tamal. Served with cold corn and sweet potatoes, the ceviche is fresh and tender, but not soupy. The difference between this tamal and other tamales I have had in Charlotte is something like the difference between whole wheat and white bread—the flavor is fuller and more satisfying. We fought over the last bite.
Entrées were less exciting. Tallarin saltado is essentially lo mein noodles with beef. The restaurant’s signature rotisserie chicken is tender, but not very distinctive. That’s no great loss, as there are so many intriguing entradas. Come hungry with friends and order a bunch of appetizers. Your curiosity will be rewarded.
Pollo Inka
3210 Sharon Amity Rd.
704-532-6868
$-$$, L,D. Closed Tue.

Email
Print
We invite your responses and discussion. Please refrain from personal attacks, profanity, commercial promotion, or non sequiturs.