El Gaucho Inca had been on our short list for a long time, but we never made it to their previous, smaller, location: it seemed like a long drive from Cape Coral... We finally made the trip to the new venue, and that twenty yards closer seems to make all the difference!
What a great place: spacious, attractive, with extensive wall decorations of all sorts related to Peru and Argentina. We were warmly welcomed by the hostess, and our waitress on both occasions, Dainely, was personable, helpful, and, well, perfect. She took the time to explain what the different dishes are and how they are prepared, which is not always the case in ethnic restaurants, and stopped by frequently after serving us to see whether we were pleased with our food. The restaurant opens at 12, and was busy, though not overly so, throughout the lunch hour; several people came by to pick up take-out.
The food is amazing. Every table evidently gets a bowl of large Andean corn kernels and a bowl of huacatay sauce, a delicious sauce made with an herb related to mint but that tastes more like dill to me; dip the kernels in the sauce? pour the sauce on the kernels, as Dainely suggested? The former is sort of messy, the latter, to then be eaten by fork, seems odd as a shareable... in any event, yummy. First time we went we ordered off of the very interesting Lunch menu: I had the pollo saltado, a Peruvian take on stir-fried chicken, delicious; and my husband had the aji de gallina, shredded chicken in an indescribable yellow cream sauce with potatoes; he found it fascinating but a little bland (though described as spicy). Second time we shared the shrimp in garlic sauce from the appetizer menu, perfectly cooked and oddly not too garlicky, followed by the tiras de asado, beautifully grilled beef ribs served with chimichurri sauce and very good French fries. This was a very tasty but somewhat fatty dish, as might be expected. Desserts sound wonderful, but we only had room for two cups of their excellent expresso.
Our only reservation, and the reason we withheld the fifth star, is that the food is served on cold plates: any chef should know to plate on hot china (although far too many don't do it), but it is positively a sin to serve gorgeous grilled meats (not only different cuts of beef but sausage, tripe, & sweetbreads) on cold plates!
We can't wait to go back and try other things, the black mussels ("chorros") for one, and more of the grilled meats from the Argentinean menu...
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.