Today is the first day of Madison Restaurant Week, and once again we began with lunch at Inka Heritage. It’s solidified into our traditional starting place partly because we’re sentimental, but mostly because we love the food and the service.

For an appetizer, I picked Spicy Tuna Causa: potatoes that a bohemian like me would call “mashed” but according to the menu are “whipped” – whichever, the potatoes are flavored with chilis called aji amarillo and pressed into circular cakes about the size of half-dollar coins. A dollop of spicy tuna salad is spread between the two cakes, like a sandwich cookie, and garnished with a tiny wedge of boiled egg and avocado. My Darling B just loves this stuff, but instead chose the Cilantro Soup. Just what it says on the tin, it’s a cilantro base with chicken, peas, carrots and white rice. I’m one of those people who can’t abide cilantro – it tastes like soap to me – so I didn’t try it.

My entree was Adobo Arequipeno: three tender chunks of marinated pork served with cooked Peruvian red chilis, carrots, onions, tender beans, and a cake of white rice that I broke apart right away and used to sop up all the yummy juices pooling around the pork.

B’s entree was Pescado a la Chorrillana: lightly fried fish seasoned with chilis called aji panca, and served with onions, bell peppers, tomatoes and a garnish of boiled egg and olive. This also came with a cake of white rice to soak up all the yummy juices.

Two of the desserts offered on the menu were described as being drenched in milk and cream, which is my kryptonite, so I went for the third dessert, Alfajores: two sandwich cookies with a rich caramel filling described in the menu as dulce de leche and thickly dusted with powdered sugar. Don’t inhale while you’re taking a bite. And wear a bib. Bearded men are advised to excuse themselves to the bathroom and take a good look in the mirror after.

B wanted Copa de Tres Leches Cake and Frutos del Bosque, a light cake covered with three milks and mixed with reduction of berries. Unfortunately, either our server misheard her or the kitchen got the order wrong, because B got Four Milk cake, and was too kind-hearted to say anything to the server about it. Four Milk cake turned out to be, duh, a mixture of four milks poured over a light cake – that would’ve sat inside me for maybe five minutes before I asploded. B lapped it up like a happy little kitteh. Until the people at the next table got their order of Copa de Tres Leches Cake and Frutos del Bosque, and then she became somewhat covetous and maybe even a little pouty. But she and I both left with our sufficiency surensified and looking forward to lunch tomorrow at Roast, our next stop during Restaurant Week.