by June Portnoy
Jack Egoavil and his family were born and raised in Peru, moving to this country in 1992. Today they bring a taste of Peruvian food to Doylestown at their family-owned and operated restaurant, Quinoa, located at 762 N. Easton Road. While Jack’s mother, Carmen Egoavil, cooks the Peruvian food, his brother-in-law, Said Anguiano, born in Mexico, is the Mexican chef.
Although the majority of food served here is Peruvian, there are numerous meals that combine the best of both these worlds, plus many Mexican lunch items on the menu. According to Jack, there is no other Peruvian restaurant in the area.
“We encourage our customers to try something completely new because eating here offers a unique dining and cultural experience,” says Jack. “This is what I ate my whole life in my native country, and I want to share that culinary experience with my customers.”
According to Jack, traditional staples of Peruvian food include corn, potatoes and chili peppers. He describes quinoa as a protein packed grain from the Andes. “To me quinoa represents Peruvian food,” says Jack, explaining the origin of his restaurant’s name.
Try quinoa for yourself by ordering the quinoa and vegetable soup, taboule quinoa or quinoa flan, just to name a few of the many dishes consisting of this Peruvian grain. The Peruvian sampler is a great way to taste a variety of Peruvian creations.
Jack also recommends the Ceviche, a hugely popular dish in South America. “Ceviche is actually a style of cooking raw fish marinated with lime juice and Peruvian peppers,” describes Jack. “The fish is cooked by the acidity of lime juice.”
There are several Ceviche entrees on the dinner menu from which to select. Jack characterizes Peruvian food as having lots of flavor. It is made with healthy ingredients and offers many options for vegetarians. As an added benefit, most Peruvian food is gluten-free.
If you’re interested in a fusion of Peruvian and Mexican cuisines, try the Tacu Tacu de Falda de Res en Rahas, one of Quinoa’s many specialties. Traditional Mexican food served here includes choices like the taco salad and guacamole de casa.
Whatever you order, you can be sure it’s made fresh on the premises with only the highest quality ingredients. Weekly specials are available, so you’ll always discover something new to order, or return to Quinoa to enjoy one of your favorites from the menu.
All waiters are familiar with everything served at Quinoa and are happy to explain each dish and offer recommendations.
This restaurant offers a warm, welcoming ambience where you can come to relax while enjoying an authentic Peruvian or Mexican meal.
“We carefully designed our decor with ornaments and antiques that we brought with us from Peru in order to inspire questions from our customers about our culture,” says Jack.
Quinoa is owned and operated by the same family that owns El Tule Mexican & Peruvian Restaurant in Lambertville, NJ. However, Jack comments that their original restaurant serves primarily Mexican food, as opposed to the large selection of Peruvian food available at Quinoa.
Quinoa, a BYOB, serves traditional Peruvian and Mexican non-alcoholic beverages. On Saturdays, enjoy live music with a jazz guitarist or Flamenco music. Reservations are suggested on weekends. For more information about Quinoa, call 215-348-2826 or visit www.quinoarestaurantbyo.com.
PHOTO CAP: Peruvian Chef Carmen Egoavil (left), Mexican Chef Said Anguiano, and inset, a Peruvian sampler food dish.