Peruvian Restaurants in Des Moines, IA

“I want to start by saying this with full respect: running a restaurant is incredibly hard. I know this firsthand — I’m in the industry myself. I can also see that your family is involved in the business, and that’s something truly admirable.

My intention here is not to hurt your business, but to share honest feedback in hopes it reaches the owner and helps protect your long-term investment. Instead of giving a 1-star review (or zero, if I could), I’m choosing 5 stars so this message actually gets seen.

With that said, my dining experience at Tulpa was extremely disappointing — not because of a lack of effort, but because the fundamentals of Peruvian cuisine were not respected.

From what I understand, you’re not Peruvian yourself, which is perfectly valid. But the person you’ve trusted to run your kitchen is Peruvian — and that makes the issues even more concerning.

Here’s the breakdown:

Ceviche: Made with bottled lime juice instead of fresh lime. This alone completely changes the dish. The tilapia used is farm-raised, and you can taste the muddy undertones that should never be present in ceviche. The sweet potato was over-simmered in a syrup that made it sticky and inedible. The calamari (5 small pieces) were overcooked and rubbery, and the breading fell off due to poor technique.

Pollo a la Brasa: What I was served appeared to be a leg quarter from the W store.cooked grocery-store reheated in the fryer. This is not representative of the dish.

Chicha Morada: Unfortunately did not resemble authentic chicha in flavor.

Lomo Saltado: Lacked the core flavors and technique expected of the dish — no resemblance to traditional Peruvian cooking.

Your sign mentions Novo Andina, but nothing served reflected that or any fusion concept. Instead, it felt like someone convinced you they could cook Peruvian cuisine when, respectfully, they cannot. This is dangerous for a new restaurant. Business may be okay now, but long-term sustainability requires consistency, authenticity, and proper technique — especially with a cuisine as beloved as ours.

Additionally, I was automatically charged a 10% gratuity without any note on the menu. I understand why (Peruvians can be picky about tipping), but for your protection, please list this clearly so customers aren’t surprised.

I’m sharing all of this because I truly don’t want to see your business fail. You’ve invested money, time, and your family’s effort — and you deserve better support from the people working behind your kitchen doors.

If you’d like a more detailed breakdown or want to chat privately, please leave your email and I’ll gladly provide additional feedback. I’m rooting for you, not against you.“

“We had an amazing evening at Panka Peruvian restaurant this week with a BIG surprise at the end. We are having our first son! We carefully chose this place to celebrate our anniversary the last few years and our intimate gender reveal, because of the extraordinary experience they give us each time. It's really not just the food that they give us. They always give us a time we will never forget.“

“An absolute must for authentic and delicious Peruvian food in Iowa! We were blown away by the ceviche and pollo a la brasa and the excellent customer service. Cannot recommend this place enough and it will be a regular spot on our trips to Des Moines.“