Chronicle Finds Oh-So-Tender Chicken at Peruvian Gem Inka

This week, Emily Beyda of the Chronicle made a pilgrimage to Peruvian classic Inka Chicken. With the recent rise of Peruvian cuisine in Austin, she thought it appropriate to return to one of the originals.

Beyda points out that visually locating the fast-casual can be a challenge, as it is positioned between a gas station and a hotel, but the scent of burning wood led the way. She noted the restaurant’s atmosphere is “surprisingly peaceful,” thanks to earth tones and music, and the line moves quickly.

Beyda advises that a quarter-chicken is more than enough, but also suggestions the yuca fries and fried plantains as sides. As for the chicken, she described that it was:

marinated for 24 hours before being roasted over the open flame, and basted both by the dripping grease of the chickens turning on the spits and by what tastes like an herbal chile garlic paste stuffed underneath the skin. The meat is unbelievably tender. This is the kind of chicken you could eat with a spoon if you wanted to.

She also recommends getting the trio of sauces and experimenting with mixing the condiments. Beyda also dubs the grilled chorizo sandwich “an excellent alternative” to the chicken, and pairing the meal with the homemade passionfruit limeade (“bracingly sweet”) or chicada morada “(an appealing earthy sweetness).”

Megan Kimble of Austin Monthly stopped into TLC, the Southern seafood restaurant in the South Lamar Union. Though initially put off by the “annoyingly ambiguous name” and “manufactured” vibe, Kimble was won over by the food.

Kimble ordered the shrimp boil with citrus pepper and lemon garlic boil to enjoy on the outdoor picnic tables. She shared:

All the boils are customizable — start by picking your catch (shrimp, lobster, mussels, clams, andouille sausage, and king, snow, or Dungeness crab) and layer on spices and sauces. The shrimp was juicy and well-cooked, and the accompanying corn and red potatoes more flavorful than mere fillers, perfect for soaking up excess sauce.

She also recommends ending the meal with the restaurant’s milkshake.

ON THE BLOGS: Chekmark Eats visited all-day restaurant Hank’s and found her favorite version of frosé and excellent sandwiches. Monkey Bites stopped by Asian smokehouse Loro and is returning for seconds of the Malaysian chicken bo ssam.

• Inka Chicken’s O.G. Peruvian Fare [Chronicle]
• All Coverage of Inka Chicken [EATX]
• Restaurant Review: TLC [Austin Monthly]
• All Coverage of TLC [EATX]