Peruvian flavors have found a permanent home in Oceanside as the once-nomadic Al Toque Peruvian Kitchen settles into its first brick-and-mortar restaurant this spring. After a successful three-year stint operating out of a food trailer, founders Stephan Garcia, Rhandy Heredia, and Angelo Luna are bringing their array of Peruvian classics to a new 2,500-square-foot storefront, infused with the spirit of their pop-up culinary experience. Garcia, in a statement obtained by Eater, hinted at an expanded menu that's set to tantalize the taste buds of the San Diego community.
The Al Toque team has been known for their savory lomo saltado, a Peruvian beef stir fry made with ribeye steak, onions, tomatoes, and French fries, as well as their zesty ceviche, which features fish marinated in lime juice with rocoto peppers and traditional sides like boiled corn, sweet potato, and cancha. The new location promises not just a feast for the palate but a hub for entertainment with flatscreen TVs, games, and a bar pouring draft beer and wine. Despite embracing their new digs, Al Toque plans to continue delighting fans with their weekly pop-up at Five Suits Brewing and use their trusty trailer for catering and events, according to their Instagram announcement.
Cheers and thanks poured in on Instagram as Al Toque heralded the grand opening with an open letter to the North County community. The letter read, "This is a beginning. A beginning of a journey where we grow, learn, and expand together." It reflected the heartfelt journey of the pop-up's transition from a humble food trailer to a fixture in the local restaurant scene. In a celebration of dreams, late nights, and community support, they stated, "Thank you for being a part of our story, for believing in our vision, and for allowing us to bring a taste of Peru to your tables."
The ambition doesn't stop with the opening of their Oceanside location. Garcia told Eater that they've set their sights on at least six or seven more restaurants in a San Diego area, a testament to their confidence in the burgeoning appetite for Peruvian cuisine.
