Cuzco Peruvian Cuisine is not just the first Peruvian restaurant to open in Aberdeen – it’s the first one to open in the state of South Dakota. Owner Luna Israel has been working in the industry for over ten years, and opening her own restaurant has been a dream of hers.
“I wanted to bring something different for people to experience,” she said. “I saw the need, I saw what people wanted, and I thought I could provide that.”
Cuzco offers fine Peruvian food, wine, beer, and mocktails. Israel said that they will offer Brazilian cuisine as well, since her husband Leo is from Brazil. He’s been a huge help in making the restaurant a reality.
We attended their tasting event on January 26. Chefs Yuki Nakandakari and Frank Ramos prepared six different dishes for guests to sample. Nakandakari, who is based out of Washington, D.C., introduced each dish before it was served. He remained in Aberdeen for about a month to train the kitchen staff. Ramos has several years of kitchen experience as well and will create new dishes and weekly specials for Cuzco.
Cuzco’s environment is just as amazing as the food they serve. Every interaction we had with staff was friendly and warm, and they were happy to answer questions as each dish was served. It’s obvious a ton of care went into both the menu and the service.
Israel hopes to have more events and tastings at Cuzco in the future.
“It’s been a journey,” Israel said. “When you do something different, you don’t know how people will react. But a lot of people have reacted well. We’ve been taking dishes back to the kitchen with no leftovers.”
Cuzco is at 20 Sixth Avenue SE, next to Thatzza Pizza. Since space is limited, Israel said that it’s best to call ahead and place a reservation. Cuzco’s full menu includes dishes for children, and they are open Tuesday through Saturday. Lunch service is held from 11:00 AM to 2:00 PM and dinner service is from 4:30 to 9:00 PM during the week and 4:30 to 10:00 PM on weekends.
Aji de gallina
The first dish we were served was the aji de gallina – chicken in a creamy sauce made of aji amarillo, walnuts, and parmesan served on a crispy pastry. The aji de gallina had great flavor, but the texture was what really caught our attention. The filling was nice and soft and the pastry added a delightful crunch.
Anticucho chicken
Our next course was Anticucho chicken – grilled meat infused with Peruvian spices – and fromage fraiche en grains. Both were served with homemade chimichurri and aji sauce. The smokiness of the chicken paired well with the sauce.
Papa a la huancaina
These bite-sized potatoes were served with aji amarillo cheese sauce. Once again the textures and flavors were outstanding, and so much flavor was packed into each small bite.
Ceviche clasico
One of the most memorable dishes we tried was the ceviche clasico. The Atlantic halibut was marinated in lime and was served with aji, red onions, and cilantro. A sweet potato was also served to counteract some of the spiciness from the ceviche.
Chef Nakandakari explained the Peruvian ceviche is influenced by Japanese cuisine, so the preparation is a bit different. There are two ways to cook ceviche – with heat or with acid. Peruvian ceviche relies on acid.
Chef Nakandakari told us that this was his favorite dish of the night, and we definitely agree!
Cuzco’s Salad
Cuzco’s Salad was a mix of quinoa, baby greens, sweet corn, and raisins that were complemented by heirloom tomatoes, avocado, and Huacatay balsamic vinaigrette. It was sweet, refreshing, and an excellent followup to the spicy ceviche.
Causa Limena
Finally, we tried the Causa Limena. It comprises layers of aji and lime-infused potato puree, chicken, green apple, quinoa, avocado, and aioli. It was buttery and savory, and learning about the history of the dish was also very interesting.
Chef Nakandakari said that this dish helped Peru gain their independence. Women made this dish to help make money and also offered it to soldiers. Traditionally, it can be made several different ways depending on which ingredients were available.
Annie’s Review:
Dining at Cuzco was a fun experience. From the beginning, I felt like the staff went above and beyond every step of the way. I also enjoyed having Chef Nakandakari there to explain some of the dishes that we tried. It’s nice to see new dining experiences come to Aberdeen, and Cuzco brings something fresh and delicious to town. Everything we ate was delicious, but the ceviche stole the show for me. I can’t wait to visit again!
John’s Review:
Cuzco impressed me with their food selections and the revitalization of their location. The space is unrecognizable from when it was Picante Burrito Express. It’s a cozy and intimate dining room that doesn’t get too loud.
The food had lots of diverse flavor profiles and each one contrasted the other. The Peruvian Ceviche was unlike any other ceviche I had. I enjoyed the flavor of the lemon-marinated fish and I also enjoyed the chicken dish. I look forward to going back and trying their full menu soon.
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