{"id":43534,"date":"2025-11-18T12:49:11","date_gmt":"2025-11-18T12:49:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/43534\/"},"modified":"2025-11-18T12:49:11","modified_gmt":"2025-11-18T12:49:11","slug":"staten-islad-restaurant-a-peruvian-favorite-turns-10","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/43534\/","title":{"rendered":"Staten Islad restaurant, a Peruvian favorite, turns 10"},"content":{"rendered":"

STATEN ISLAND, N.Y. \u2014 When it comes to professional Peruvian cooking in New York City, one name stands out \u2014 Inca\u2019s Grill Peruvian Kitchen in Grant City. This decade-old sit-down spot at 126 Lincoln Ave. has quietly earned its place as a cornerstone of Staten Island\u2019s international dining scene. Led by longtime owner and executive chef Cesar Franco, who began his journey as a waiter and rose through the ranks, the restaurant draws diners from Brooklyn, New Jersey, and Manhattan for authentic dishes crafted from generations-old family recipes.<\/p>\n

To Franco, Inca\u2019s is more than just a restaurant \u2014 it\u2019s a living tribute to both his perseverance and South American heritage. Franco honed his culinary skills under the guidance of his mother and grandmother, who once ran bakeries and rotisserie chicken shops in Peru before bringing their time-honored recipes to Staten Island. Today, he carries that legacy forward with a menu that\u2019s deeply rooted in tradition and infused with global influences.<\/p>\n

\"CesarInca\u2019s Grill Peruvian Kitchen in Grant City has become a tri-state destination for authentic Peruvian cuisine, where executive chef Cesar Franco serves up generations-old family recipes that have flourished for over a decade at 126 Lincoln Avenue.(Advance\/SILive.com | Pamela Silvestri)<\/p>\n

Franco\u2019s menu reflects the rich tapestry of influences that define Peruvian cuisine \u2014 a vibrant fusion of Japanese, Chinese, and indigenous traditions shaped by centuries of immigration and farming. A standout appetizer is papa a la huanca\u00edna, featuring tender boiled potatoes draped in a velvety sauce made from aj\u00ed amarillo, a yellow Peruvian pepper, blended with tangy, briny queso frescoand creamy Peruvian dairy. Franco finishes the dish with hard-boiled eggs and olives, adding color, contrast, and comfort to every bite.<\/p>\n

\u201cPeople ask why we have so many potato dishes,\u201d Franco said. \u201cIt\u2019s because Peru has over 4,000 types of potatoes! We\u2019re truly blessed by the richness of our land.\u201d<\/p>\n

\"CesarA popular starter at Inca\u2019s Grill, papa a la huanca\u00edna features tender boiled potatoes topped with a creamy, peppery cheese sauce and olives.(Advance\/SILive.com | Pamela Silvestri)<\/p>\n

At the heart of the restaurant is its signature dish, pollo a la brasa \u2014 rotisserie chicken prepared using his mother\u2019s 20-year-old recipe that includes 18 ingredients. \u201cThat\u2019s the only chicken that\u2019s very juicy. Even the breast part is very juicy,\u201d Franco said, emphasizing the care and precision behind the dish.<\/p>\n

\"CesarInca\u2019s Grill serves up vibrant Peruvian ceviche \u2014 fresh seafood marinated in lime juice and peppers, paired with sweet potatoes, choclo (jumbo white corn kernels), and a bold splash of house-made leche de tigre. Note the “leche” of the sauce which has a milky look. That comes from juices that macerate, or cook, the fish. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

Other offerings include papa rellena, a stuffed potato filled with ground beef, olives, and eggs made from Franco\u2019s grandmother\u2019s recipe. The restaurant also serves ceviche, a staple of Peruvian cuisine, made with fresh fish, scallops, octopus, or mixed seafood marinated in lime juice and Peruvian peppers. It\u2019s served with sweet potatoes and choclo, a large-kernel white corn, and features Franco\u2019s house-made leche de tigre, a citrusy, peppery marinade that brings the dish to life.<\/p>\n

Known as \u201ctiger\u2019s milk,\u201d leche de tigre is considered an aphrodisiac \u2014 or at the very least, a healthful tonic \u2014 made from macerated citrus juices and infused with fish, delivering bold, creamy bites packed with flavor.<\/p>\n

\"CesarFor the rotisserie, guests can enjoy their own personal barbecue grill at the table with assorted proteins including the succulent chicken for which Franco’s place is known. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

A must-try on the menu \u2014 whether as a main or a side \u2014 is the seafood fried rice, a wok-tossed medley of scallops, shrimp, calamari, octopus, ginger, scallions, peppers, and oyster sauce. It\u2019s a savory nod to the Asian influences woven into Peru\u2019s culinary story.<\/p>\n

To complement the enormous range of flavors, Inca\u2019s Grill offers a full bar featuring frothy pisco sours, Peru\u2019s iconic cocktail, and a selection of Peruvian beers including Pilsen, Cristal, and Cusque\u00f1a. For those looking for something non-alcoholic, the restaurant proudly stocks Inca Kola, Peru\u2019s top-selling soda. Its cotton candy-like sweetness cuts through the briny richness and succulent textures, offering an unexpectedly delightful contrast to the bold, savory flavors.<\/p>\n

\"CesarAnother standout is papa rellena, a golden-fried potato croquette stuffed with a savory mix of seasoned ground beef, briny olives, and chopped hard-boiled eggs \u2014 a comforting, flavor-packed dish made from Franco\u2019s grandmother\u2019s cherished recipe.(Advance\/SILive.com | Pamela Silvestri)<\/p>\n

Franco\u2019s commitment to authenticity extends to his ingredients. He imports Taylor Bay scallops andhuacatay, a grassy, aromatic Peruvian black mint leaf used in his signature green sauce. One day, Franco and his mom will bottle it for commercial distribution, he said. For now, all sauces are made in-house by the mother-son team, shared only with regulars and catering clients. <\/p>\n

\"CesarFries are hand-cut and fried to order. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

Inca\u2019s Grill also offers unbeatable value. A $12.50 lunch special includes soup or salad, a main course, and soda. The $25 family combo feeds four people with a whole chicken, hand-cut fries, and salad \u2014 perfect for sharing. The restaurant is open daily, except Mondays<\/p>\n

\"CesarSauces for the table are made from various herbs that add an unusual smoothness and kick to dishes. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

\u201cI worked in restaurants all over Staten Island before opening Inca\u2019s Grill,\u201d Franco said. \u201cNow, people come from Brooklyn, New Jersey, and Manhattan to eat here. We try to bring Peru to the Island \u2014 and to New York. We\u2019ve been blessed with a community that really loves our food.\u201d<\/p>\n

Inca\u2019s Grill Peruvian Kitchen, located at 126 Lincoln Ave., is open Tuesday through Thursday from noon to 9:30 p.m., Friday and Saturday until 10 p.m., and Sunday until 9 p.m. The restaurant can be reached at 718-448-0488 or via incasgrillnyc.com<\/a>.<\/p>\n

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