A big burst of fire was seen in the kitchen at Incas Peruvian Cuisine as the chef made their lomo saltado.

We create dishes from scratch. We imported products from Peru, their owner Fatima Campos said.

Its those imported ingredients from Peru that the restaurant is using in their Sonoran Restaurant Week menu. Theyre featuring their causa with shrimp or chicken, aj de gallina, tallarn, and their chorrillana, which is a fish dish.

Its their fourth year participating and every year they said this week brings in more customers.

People from all over, not only Tucson, but also Phoenix come down, Elena Campos, Fatimas daughter said.

The restaurant has experienced a slow summer in terms of the amount of customers they get, which isnt unusual, but it still makes an impact. The summer, they sai

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