Flavors of the Andes in Encinitas Proper

Were it not for Monica Szepesy’s wanderlust, the space housing South American restaurant in Encinitas might instead be occupied by a head shop posing as a tchotchke biz.

Named for the remaining Incan people who peacefully reside in the remotest part of the Andes and for a ceremonial drinking vessel, the place on Coast Highway that serves empanadas, salteñas (Bolivian baked empanada) and other specialties not often found locally is owner Szepesy’s culinary playground.

Melding flavors she finds during her Peruvian travels with others she dreamed up in her own idea bank, her longtime chef and staff toil over such dishes as Quinoa-crusted scallops in a spicy aji (rare pepper) amarillo and onion-based sauce over sautéed spinach, and grilled farm-raised quail served over a kiwicha (amaranth) cake with roasted baby root veggies, finished with achiote oil.

The team also brews Chicha de Jora, a sacred Peruvian beer home-brewed in residences designated by a flag in the remote regions of the Andes, using it in select slow-food-style dishes.

A personal favorite:  Weekly lunch boxes, featuring one of several select dishes and salads dressed in citrusy deliciousness served Tuesdays through Fridays, noon to 2 p.m. Go with the Amici salad.