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Q'ero

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Q'ero doesn't get a lot of traction on this board, so I thought I'd give it a little love :-)

It's now open for a few hours on Sunday, from late morning to late afternoon with an easy menu. A friend and I had a late lunch there today and split the following:

Ceviche Mixto, a lovely blend of fish, shrimp and octopus (tho' very little octopus) in a light marinade. It was served in a large leaf of butter lettuce and garnished with impossibly thin slices of red onion, choclo (to fat, chewy/starch corn kernels) and crispy corn. It's a large app and suitable for sharing.

Chupe de Camarones, basically a shrimp soup that was choke full of shrimp, rice, sliced potato, an egg and finished with a touch of cream. Being a marginally cold day by San Diego standards we pretty much slurped this down :-)

Chaufa de Camarone, yes it was a shrimpy kinda day, and this shrimp fried rice was delicious, not oily and not drowned in soy sauce.

We each had a glass of the house sangria and passed on dessert. It was a delightful meal and well worth considering if you're in the Encinitas area.

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  1. If you like Peruvian food also try Panca in Oceanside. They do Peruvain rotisserie..but also have a lot of really authentic dishes on the menu. The chef iole is the real deal....and it's about 1/2 the price of Q'ero

    http://pancaperuviancuisine.com/

    3 Replies
    1. re: chris2269

      Curious did you try their Alfajores? How were they made?

      1. re: cstr

        I did on a recommendation from the bartender at The Privateer. I am not a dessert guy or at least sweet desserts but that short bread was really good. I can ask her how she makes them...I know they are made from scratch.

        1. re: chris2269

          Thanks C2269, They are about a 3 inch round tanned looking short bread type cookie sandwiched with a nice layer of dulce de leche center of creamy goodness gently dusted with powdered sugar. Goes well with a dark strong cup of coffee.

    2. I'm just not hearing a lot of love from your post. Ceviche, OK there are lots of Marisco's places that serve an excellent version with a variety of excellent seafood in it. Lacking octo in a mixta ceviche doesn't sound like good thing.

      What did this nosh cost and was is good enough that you would make the trek and return, I hate when websites don't publish their prices.

      5 Replies
      1. re: cstr

        Ah, but Peruvian ceviche is different from Mexican ceviche with a leche de tigre base rather than a whole lotta citrus. Most ceviches I've had around town, don't include choclo that wonderfully starchy and chewy giant kernel corn from the Andes, they also don't include crispy bits either.

        The fish in the ceviche was still curing and not marinated to death and rubbery, which I often find to be the case with ceviches that have been allowed to sit in their marination far too long. The rings of calamare were sweet and tender as were the large number of shrimp that also came with the dish. Since I was sharing this dish with my friend, I suspect she may have hogged the pulpo.

        Let me put it to you this was, my friend...the ceviche I had yesterday was as good as any I've had on this side of the border and was a well balanced dish, neither too acidic, nor too bland, that allowed each of the fish or seafood species to maintain a distinct flavor and not become muddled by the marinade. For me, it's 30 minutes to Encinitas or 30 minutes to the border + another 15 minutes to Erizo (where the ceviche selections are also outstanding). The beset part about Q'ero is that I don't have endure the crossing of the masses on the trip home.

        1. re: DiningDiva

          Thanks DD, just what I needed to hear that the ceviche wasn't Mex. Peruvian places around here are mostly chicken based not seafood. What I'm looking for is a Chupe de Camerones, shrimp chowder soup, or a Pescado a la Macho, mixed seafood in a light cream sauce. I'll have to get over there even though it's beyond the 8 mile sphere at the edge of the flat earth.

          1. re: cstr

            For very good (Peruvian) ceviche and Peascado a lo Macho you might also visit Latin Chef in PB. Very good food but we found Qero a bit more refined (but also more expensive)

            1. re: cstr

              No, the ceviche is not Mexican style. Never having been to Peru - but having had a Peruvian boss for 5 years - I can't say that this is "authentic" down to the little last thing, but I can say the style of ceviche is way closer to Peruvian than to Mexican.

              I had the Chupe de Camarones and like it quite a bit. Lots of shrimp, nice shrimp stock for the soup, finished with just a touch of cream to give it a fuller, richer mouth feel than just straight stock, but not nearly heavy enough to fall into the cream soup category.

              The owner is Peruvian with family still in Peru and she makes regular trips back to see them. Q'ero is not a non-Peruvian trying to "do" Peruvian.

              I've eaten at both Latin Chef in PB and Q'ero and I actually like both of them. Honkman is right, Q'ero is just about as small as Latin Chef, but more up-market. The cooking is more refined and the prices reflect both that and it's location on the main drag through Encinitas.

          2. re: cstr

            You just needed to go a little further to find out menu prices:

            http://www.qerorestaurant.com/sunday-...

          3. Is this the same people as Amici or just in the same spot?