Shrimp Causa Roll at El Pollo Inka

In other words, think of this post as causa roll, take two.  The first time in my life that I ever had causa — octopus causa, in fact — was at Kamiko Sushi and I absolutely hated it.  Each bite was complete torture, since the causa and octopus were slathered in an olive-based sauce.  Bad news for me, since I hate hate hate the taste of olives!

Today I thought I’d give causa another try, a clean slate.  And if I didn’t like it, then well, that would be the end of that.

Today’s adventure… Shrimp Causa Roll at El Pollo Inka*.  The appetizer was described by the menu as “Exquisite yellow mashed potatoes molded into a roll (Maki Style), stuffed with fresh Hass avocados and topped with diced steamed shrimps.”

092614_elpolloinka_shrimpcausa2Overall, pretty good, good-fine.  Nice overall presentation, and the shrimp tasted fresh — they were the best part of the appetizer IMO.  The only thing that would’ve made the dish even better was a bit less sauce.  The causa was practically swimming in it, and it tasted rich in a not-so-healthy-for-you way, if you know what I mean.  The causa wasn’t a super large portion, but potatoes in general are filling, so the portion size turned out to be just all right after all.

092614_elpolloinka_cornnutsOh yeah, and as a complimentary snack, we were served some Peruvian corn nuts, or cancha.  Corn kernels prepared by soaking in water for a couple days before roasting/frying until hard and brittle.  Soaking in water allows the shrunken kernels to expand to their original size.  Or so Wikipedia says.  I tried the green sauce and had to go through a glass of water as a result — it had a mean kick!

I must say, El Pollo Inka’s menu seems quite extensive, definitely enough choices and categories of meats to go back multiple times and order completely different things each time.  Yeah, I think I’d go back.

7285 NW 36th St
Miami, FL 33166


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