Nasca

Being a native of Peru, it is always good to find something that tastes a bit like home. Nasca is absolutely wonderful – wonderful people, wonderful presentation, wonderful food.
If you are wanting an authentic Peruvian experience, without the Americana-​NW-​fusion, step into Nasca. Eat like the locals do, get the Ceviche and the Lomo Saltado.
In this town there is probably questions about how this compares to Andina. The answer is, they are both great restaurants, and they both offer something unique. Andina is established, and has a certain bustle to it, while Nasca is like Lima. Welcoming, all smiles, and Peruvian served. Check this gem out!

It has taken way to long to make it back to Nasca. This has more to do with the myriad of phenomenal dining choices we enjoy in PDX than anything else but, Spousal Unit and I did make it back and I can guarantee it wont be an other 8 months before we return.
This small, family run Peruvian spot is so right, on so many levels … Let’s start with the ceviche appetizer. I can’t remember a better version. This one is Tilapia served with red onions in rocoto and habenero ‘leche de tigre’ sauce with yams and corn. The hidden spots of leche on top of the lime marinade was fabulous. We also had the Causa Rellana, two layers of mashed yellow potatoes flanking a blend of creamy tuna, red bell peppers and onions. A beautiful dish with ‘altitude’ and a hell of a beginning to the main courses.
I had brought my own bottle of Malbec ($ 10 corkage) so … «Beef, it’s what’s for dinner». All the beef is natural grass-​fed and local. S.U. had the Seco de Res: a cilantro-​infused beef stew with Peruvian beans, carrots and rice. I had the Bistec a la Olla: Thin sliced in a tomato-​based sauce with potatoes, rice and parsley. Both dishes were simple, full flavored and went really well with Malbec.
I wanted to try the blue corn pudding again (see 1^st review) but they didn’t have it. Instead we split an order of ‘fritters’, a pumpkin and something else batter, fried like a donut with a fig, brown sugar sauce. Outstanding! The ‘quenta’? $ 53.
This place is neither Andina fancy or a dive. Authentic, full flavored Peruvian dishes, beautifully presented and served in a small, calm, clean and pleasant space. I’m making a list of the people I want to come back with.

«Ecstasy To Ceviche»
They both are 3-​syllable words. Both have 7 letters. Both are words I wouldn’t mind changing my name to. And both are merged at PDX’s Peruvian restaurant, Nasca.
Yes, there is the big, chic, and high class Andina in the Pearl district, but Nasca is completely different and owns its uniqueness. Nasca is a wee little eatery. I arrived on a Friday night, and had to wait a few minutes (the dining area IS pretty small, but its also cozy). I only saw one hostess/​server, and he was warm, friendly, and orchestrated well for all his patrons.
To start, I was cold-​cocked with a ceviche which opened the rainy clouds over me, and floated down onto my table in an ora of golden light. This ceviche was THE BOMB! The fish was baptized in a juice of citrus. There was a side of what I think were sweet potatoes (yum), as well as a small cob of corn. Cilantro was peppered throughout. With every bite, I closed my eyes tilted my head upward, and gave thanks (and I’m not even religious!).
Accompanying my ceviche, I had a Peruvian lager (Cusqueña beer) and water. If my dinner was to have ended at that point, I would have been bathed in bliss, but alas there was an entrée in my sights.
I narrowed my choice down to two chicken options, and server nudged me toward the Arroz Con Pollo. When the entrée was brought out, the server tried to take the ceviche I was still milking and I just about bit him! So, there I was with three plates (there was a salad which I didn’t touch) & a beer in front of me.
The entrée was alright. The chicken tasted a little dry to me at first, but once I began mixing together all the accouterments on the plate (cilantro and other Peruvian vegetables) the dish simply came together at the end.
What a wonderful little establishment. It would have been nice to have had a Pisco Sour with my meal, but that’s only a minimal minus.
Nasca — I’m a fan.

What… a… find…
Nasca popped up on my radar a few times in recent weeks from various sources. I keep hearing the same thing: you need to check this place out. So on a Friday night, when Hilary and I were headed up to a movie at the Roseway, we decided to pop in and give this little hole-​in-​the-​wall Peruvian joint a try.
We cruised in around 7:20 p.m. — prime time — and there were a few tables open. For us, on our way to a movie, this was a good sign, but in the general scheme of things, having empty tables at prime time on a Friday is a bad sign. Oh well, after reading reviews from the likes of Rick R and Bob S praising the food, we proceeded undaunted.
Seated immediately, we perused the menu. This is not a tapas joint. There are numerous appetizer offerings and then a list of entrees, so you could dine on small plates if you wanted to just order a bunch of apps, but it’s really directed toward a regular 2-​course meal. The menu is intriguing, but there are a few holes in it. For one, there is only one vegetarian entrée, there are no fish large-​plate options, but there are numerous chicken and beef offerings. The app list has some interesting choices, including a ceviche and some anticuchos.
Hilary and I started with the Tilapia ceviche and the beef anticuchos (on the waiter’s recommendation). The ceviche was very clean and simple up front, with a great depth of flavor as it finished on the palate. It had a strong citrus tang, which then mophed into a spicy/​cilantro finish. There were flecks of habañeros and other peppers hidden in the pile of fish chunks for some added delicious (and eye-​opening) surprises. A very good version of this dish. The beef anticuchos were a star as well. Two medium-​sized skewers served with a very mild cilantro sauce, some potato slices, and a small section of a corn on the cob (this corn also came with the ceviche). The beef had a great salty/​earthy marinate and when paired with the cilantro sauce was exceptional. I easily understand why the waiter recommended it.
Almost done with our appetizers, the server dropped a couple of simple, small salads off at the table. I have no idea whether they come standard with entrée or what, but we ate ‘em. Basic greens, shredded carrots, and shredded radish in a vinegarette. A nice litlle bit of roughage, but nothing that blew me away.
For mains, Hilary got, of course, the one vegetarian option, a creamy quinoa with a mix of seasoned, grilled onions and tomatoes on top, and some yellow potatoes mixed in. This dish looked and tasted exactly as I expected when I read the menu, only better. The creamy quinoa was a tad on the sweet side, like a cross between a cream of wheat and a tapioca (the cream was decidedly not from a dairy product, so I am not sure what was used). The mix of savory veggies on top combined with the creamy quinoa for an amazing balance of rich creamy goodness that was not as heavy as it could have been, and rightfully so. Both Hilary and I were very impressed.
My large-​plate consisted of a beef cooked with onions and tomatoes in a cumin sauce over frites. This was a simple and creative dish with a mighty powerful flavor. The easily overriding flavor was cumin, but not in a bad way. The sauce took on an overall quality that I can only describe as «akin to taco seasoning,» yet I say this in the best and most respectful way possible. I shared a bite of the seasoned veggies with Hilary and she was very impressed. The one comment that escaped my mouth between chews as I was stuffing my face? «I could eat this all day.»
The whole meal, plus one glass of mid-​quality red wine each, ran us $ 54, which for some nicely-​plated, high quality food, is a heck of a deal.
So now, after that gushing description of the food, why only 4 stars? Well, if Unilocal allowed half-​stars, this would be a 4.5. Nasca is definitely, as others described, a hole in the wall. The space is spartan, thrown together, and kind of, well, not fancy. This is good for many reasons, but then the food… it’s good, but in a simple way. Nothing super-​fancy or crazy gourmet is going on here. I believe the food to be a solid and accurate representation of Peruvian food, but it still tends to the side of simple, solid ethnic food. Barring a special setting, or some advanced culinary artistry, and the prices here would be about as high as I’m willing to pay for this food, in this setting.
But really, the biggest reason is the lack of any real vegetarian options or pescetarian options on the menu besides three apps or so, and one entrée. That will make it hard for Hilary and I to return (and return we definitely will) more than about 3 or 4 times.
Solid Peruvian food + great service + hole-​in-​the-​wall = go. You won’t regret it.

+: Little hole in the wall, cheesy ethnic interior but not overkill, inexpensive and comforting food, pleasant service, great place for a date but only if he/​she doesn’t care for polished places.
-: There was only one waiter so be patient, they’re family owned and are trying!
!: Walked in on a friday night at 7:30 — 8:00 and half of the restaurant was empty, love it!
?: How do you make your empanadas??? So flaky and delicious!

Way better than we expected.
Interesting, thoughtful mix of simple foods and ingredients.
Great flavor and taste
FABULOUS sweet potato fritters for dessert
Very friendly staff
Definitely worth a try for some simply good dining
no corkage
And no little fuzzy pigs were killed to make this meal.