Nazca Kitchen is the place to go for weekday lunch breaks or weekend date nights.
“When we started off, we were very South American-centric, especially Peru and Brazil,” general manager Jeremiah Barnes says. “Since then we’ve really tried to branch out and see some other parts of South America.”
The Peruvian lomo saltado stir fry, with marinated skirt steak, onions, tomatoes and rice, was a request from customers and has remained one of the restaurant’s most popular items.
“What kind of gives it its flair, as opposed to traditional Asian stir fries, [is we] throw French fries in the mix,” Barnes says.
On the lighter side, Nazca’s Chilean spiced shrimp is served with rice and grilled vegetables. The seafood stuffed avocado is a panko-crusted avocado stuffed with seafood and cheese, topped with pico de gallo.
Nazca can easily accommodate gluten free or vegetarian requests, Barnes says.
“It’s all really bold flavors, but it’s also healthy as well,” he says. “I think that’s what works for us. We can do South American, but we can also keep it on the lighter, healthier side.”
For dessert, Nazca offers flan from East Dallas bakery Cheesecake Royale.
The restaurant also outsources brioche sandwich rolls from Dallas Gourmet Bakery.
“It’s important to us because we’re small, and this is our only location. We’ve got less than 40 tables, so we like to support the other local businesses in the area,” Barnes says. “When we have to purchase items locally, we like to look for the little guys.”
8041 Walnut Hill Ln.
Sunday – Thursday,
10:30 a.m. to 9 p.m.
Friday – Saturday,
10:30 a.m. to 10 p.m.