Lomo Saltado Platter
Name: Estación Inka
Location: 606 University Ave, Madison, WI 53715
Ambience: Relaxed, casual
Best Dish: Lomo Saltado Platter — with mushrooms
At first glance, Estación Inka has no vegetarian options. This isn’t exactly surprising, considering how meat heavy Peruvian food tends to be. However, they’re more than willing to do a vegetarian substitute — if you like mushrooms, that is.
I personally happen to love mushrooms, so I found this restaurant to be a delight. It’s cute, if a little sparse — white walls, white tables, with Peruvian beer cans as a decoration. Their food is unique and very flavorful, particularly the sauce that they gave on the side. The Lomo Saltado platter ($10.99), which is traditionally served with beef, was fantastic. It consists of crispy french fries topped with a rich sautee of mushrooms, carrots, and onions. The onions are crispy despite being cooked down, and the carrots have a nice bite to them. The best part is that the sauce they use actually seeps into the vegetables, lending it the flavor.
Also good was their Chicken Brasa sandwich ($8.99) — which my vegetarian friend substituted mushrooms in for as well. The main problem was that it was effectively the same dish as the Lomo Saltado platter — just… in sandwich form. It was still good, it just doesn’t offer much variety.Instead of french fries, they substituted papitas in, or thin slivers of potato that are deep fried until crispy, and it was definitely the best part of the sandwich.
Their mango smoothie was fine, nothing particularly special. The appeal of Estación Inka comes from the uniqueness of the cuisine they serve — the flavors are different, softer and warmer than Mexican food. If we ate meat, perhaps we would get more of the diversity that Peruvian food has to offer — they are noted for their rotisserie chicken, so any meat-eating friends would have lots of great options. At around $10/person, it’s a little on the expensive side for being a fast casual restaurant, but it does make up for it by filling a niche cuisine.