Classic Eats with Peruvian Flair in Indianapolis

One of the coolest things about the Indianapolis food scene is the people behind the places we love. There is something more delicious about a dish made with love, passion and heritage.

Carla McDaniel’s journey from a young girl in Lima, Peru, to a successful entrepreneur in the Indianapolis food scene is a testament to her passion for food and deep familial connections. Her story, marked by resilience and creativity, illustrates how a blend of cultural heritage and innovation can lead to remarkable success in the culinary world.

A Humble Beginning

Carla’s connection to the food industry began early. Born and raised in Lima, Peru, Carla’s family was deeply embedded in the culinary world. Her grandmother was a prominent figure in the local food scene, preparing large quantities of dishes for hospitals and the community. Carla and her family were actively involved in this process, helping to cook and distribute meals, and her grandmother’s legacy inspired Carla’s own culinary ambitions.

Upon moving to the United States at age 13, Carla and her family continued their culinary journey. They worked at Enzo’s, where Carla gained invaluable experience in the pizza business… building pizza boxes.

Abbiocco Pizzeria and Mambo’s Cheesesteak

After opening her pizzeria in 2011 inside City Market, the restaurant quickly became a local favorite, thanks to its authentic flavors and Carla’s commitment to quality. Four years later, in 2015, Carla expanded her offerings inside City Market by opening Mambo’s Cheesesteak Grill, a venture that combined her love for pizza with a unique Peruvian twist, introducing dishes like Chaufa and Lomo Saltado alongside traditional Italian fare.

In 2020, Carla finally got the opportunity to open Mauricio’s inside The Garage Food Hall, rebranding Mauricio’s to Abbiocco Pizzeria. 

The name “Abbiocco” is a nod to Italian culture, used to describe when you have eaten too much and you need a nap. This rebranding was more than a name change—it symbolized a new chapter for Carla’s culinary ventures. The reimagined Abbiocco Pizzeria offers traditional pizzas as well as dishes with a Peruvian flair, reflecting Carla’s heritage and her desire to bring something unique to the Indianapolis food scene. Try dishes like the Tallarin saltado (Peruvian stir fry noodles with steak), the Arroz chaufa (Peruvian stir fried rice with Chicken) or the Pink Rigatoni with chicken (Alfredo and Marinara sauce) and mix and match their house made sauces like Aji (green mild sauce), Rocoto (pink- medium spice), Rocoto carretillero (Red -Onion and rocoto pepper), salsa criolla (Onions and cilantro sauce).Their Margherita Pizza with garlic butter base was one of the best we’ve had.

Rebranding and Expansion

Alongside of reopening of Abbiocco, Carla also opened a new Mambo’s location inside the AMP Food Hall in July 2021. 

In early 2024, it was announced that City Market would temporarily close as part of the city’s  175 million dollar plan to remake the City Market Block. Carla relocated the first Mambo’s location inside the Salesforce Building, combining both the Mambo’s and Abbiocco concepts selling cheesesteaks, pizza and pastas. She is still open inside City Market May- October every Wednesday.

Mambo’s and Abbiocco has grown exponentially over the years with Mambo hubs now in Eli lilly, the Indianapolis Motor Speedway, Gainbridge Fieldhouse and the Indianapolis Convention Center for big events like All star weekend and GENCON. Abbiocco is also located in Eli Lilly and Indianapolis Speedway as well.

Embracing Diversity in the Food Scene

Carla views the evolving food scene in Indianapolis with optimism. She appreciates the growing openness of diners to explore new and diverse culinary experiences. “I feel like a lot more people are more open to trying new foods. More foodies are starting to come and I feel like it’s finally growing,” she said.

Her own ventures are a testament to this trend, as she continues to introduce innovative dishes that blend Peruvian and Italian flavors, challenging traditional expectations and delighting customers. “I just wanted to do something different. I don’t want it to be boring,” says McDaniel. 

“I am a big foodie at heart.”

Carla’s philosophy is one of collaboration rather than competition. A state-of-mind she will carry with her on her next business venture, and we can’t wait to taste it.