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Latin restaurant Nazca Kitchen dabbles in Dallas' most popular cuisine

Latin restaurant Nazca Kitchen dabbles in Dallas' most popular cuisine

Nazca Kitchen enchiladas
Can you say enchilada. Photo courtesy of Nazca Kitchen

One of Dallas' best South American restaurants is adding a new mini-menu that expands the menu with one more cuisine: Mexican food.

Nacza Kitchen, the Latin-American restaurant at The Hill center at Walnut Hill and US-75, has beefed up its offerings with enchiladas, fajitas, and some new daily lunch specials.

Owner Craig Collins first opened Nazca Kitchen in 2012 after becoming smitten with South American food. And that cuisine isn't going away: Nazca will still serve ceviche, tacos, empanadas, pupusas, bowls, and roast chicken.

But almost from opening day, Collins heard one request, over and over.

"Customers ask for Tex-Mex literally every day and have been since we opened," Collins says. "They ask where the chips and salsa are, so we've decided to accommodate them."

The new menu includes:

  • Chile con queso with guacamole; you can add smoked brisket for an extra $3
  • Chicken chile relleno, a lightly breaded poblano pepper stuffed with chicken and cheese, topped with ranchero sauce, served with rice and beans
  • Chile con carne cheese enchiladas – 2 cheese enchiladas topped with housemade chile con carne served with rice and beans
  • Fajitas, with beef, chicken, or a combo, accompanied by rice, beans, guacamole, and tortillas.

They're also doing lunch specials and have added some of those items to the lineup, as follows:

  • Mondays: cheese enchiladas
  • Tuesdays: fish tacos
  • Wednesdays: Andes burger
  • Thursdays: chicken criolla stew, an Argentinian dish with chunks of soft potato and carrot in a tomato broth
  • Fridays: Cuban pork sandwich

"We'll give each table an initial complimentary order of chips and fresh-made salsa, which becomes bottomless with an order of queso or guacamole," Collins says.

"The items we chose are all Tex-Mex classics," he says. "Yes, the fajitas are going to be served sizzling on a classic iron plancha, with onions and peppers and all the fixins. My favorite is the chicken chile relleno, which will be served daily until sold out, to ensure freshness."

Customers were also requesting BYOB, so they now offer that as well, with a $10 corkage fee.