This little restaurant has been open for a while, but we recently made our first visit to Machu-Picchu at 9413 Apison Pike in the Ooltewah/Collegedale area.
We were informed that the menu is Peruvian and the specialty is rotisserie chicken. If you only speak/read English, you’ll have to read the descriptions to know about each dish.
For our appetizer we chose the Tamal Peruano De Pollo (Chicken Tamale) for $4.75 to share. While we enjoyed it, there only seemed to be a very small piece of chicken right in the center, so most of it was breading.
Machu Picchu has a LOT of items to choose from, so it wasn’t easy, but I knew I wanted to try the specialty. Finally both of us decided on Combo #1 for $7.50 – ½ Rotisserie Chicken with rice, beans, sweet plantains and a drink. I could have ordered the ¼ chicken for $6, but knew with the ½ I would have another meal to take home.
I have little basis of comparison for South American cuisine. Except for grilled meats, my exposure is pretty limited to the dozen or so dishes I prepared for a wine ed. class on S. American wines, and I was unimpressed (now there's an opening!). The menu at M-P has appetizers, beef, chicken (emphasizing their rotisserie roast) and vegetarian dishes. Our chicken tamale was mainly masa surrounding a small amount of chicken and (California style) black olives. There was a little pepper in the masa, which was the only taste of interest. A lot of masa was left on the plate. We ordered a ceviche and a beef Chaufa. The latter turns out to be fried rice, learned from Chinese immigrants and adapted by Peruvians. A massive platter of rice arrived at which time we were informed there was no ceviche because they were out of lemon (? lime is the traditional acid, but ....). An order for a sauteed fish ("Saldado"/Saltado) was placed. The Chaufa was oily, but had some flavor from the soy-sauce and beef stock used in making it. The beef was chewy at best, with connective tissue evident. However, the plate had a good 5 cups of rice on it. I was over half finished with the rice ( which, of course, was no longer hot) when the fish arrived. A Talapia fillet was served with a mildly herbed (cilantro, oregano) tomato sauce with red and green bell peppers and onions. The fish was poorly cooked, and so tough in the center as to be inedible. By this time our server had disappeared out the front door, and we were unsuccessful in getting the attention of the cook/proprietor for several minutes, by which time we just wanted to leave. We had no service beyond the delivery of the food and check. I still have no basis of comparison for S. American cuisine.