All reviews are from people who have redeemed deals with this merchant.
Reviewed June 12, 2013
Reviewed May 12, 2013
Reviewed May 5, 2013
What You'll Get
Going out to eat is more convenient than cooking, especially if all your colanders are already full of pasta you haven't gotten around to eating yet. Save all that pasta for another day with this Groupon.
Choose from Three Options
- $44 for a Peruvian meal for two with one causa, two entrees, and two Peruvian wine flights (up to an $88.75 total value)
- $86 for a Peruvian meal for four with two causas, four entrees, and four Peruvian wine flights (up to a $177.50 total value)
- $10 for $20 worth of Peruvian cuisine at lunch
The lunch menu includes lomo saltado—a wok-sautéed steak and seasoned onions served with french fries and jasmine rice ($11.95)—charbroiled chicken sandwiches ($7.95), and a fried fish of the day with housemade criollo and tartar sauces ($11.95). The dinner menu features causas, which are lime-infused potato dumplings crowned with toppings such as octopus, fried chicken, or vegetables (up to $14.95). Entree options (up to $26.95) include the jalea de mariscos, a combination of fish, calamari, shrimp, and octopus breaded in corn flour and served with fried yucca; arroz con pato, duck confit and jasmine rice cooked in cilantro sauce; and arroz del Bosque, arborio rice cooked with mushrooms, asparagus, and parmesan cheese. Wine flights ($9.95) combine three 2-ounce pours from the restaurant's selection of Peruvian wines.
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Must use promotional value in 1 visit. Not Valid 12/12/12 through 01/02/13. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About La Huaca Restaurant
La Huaca Restaurant's chefs prepare elegant presentations of Peruvian cuisine in a sleek space outfitted with imaginative decor. Waiters hustle dishes of citrus-infused ceviche made with fresh fish, shrimp, or octopus past shelves of glass jugs filled with rainbow-hued liquid, and carry glasses of Peruvian wine to tables set along a wall of knotted ropes. The pachamanca tres carnes pairs a medley of slow-cooked chicken, beef, and pork with Andean tubers and a Peruvian corn cake, and the lomo saltado seasons pieces of filet mignon with a sauce made from pisco, a South American brandy made with grapes too bold to become mere jelly. The smooth-tasting liqueur also makes its way into the dessert menu and steeps into the rich layers of the tres leches sponge cake.