I always love Andina! They are located in the Pearl on the corner of 13th and Glisan. Both the bustling bar and the busy dining sections are a delightful experience. They often have delightful, live latin guitar music playing during the evening. The food is a Peruvian style combination of “la cocina Criolla” and Novo-Andean cooking.
Every meal starts out with a distinctive appetizer trio of salsas with bread. In order from top to bottom in the following photo:
Jalapeno and mint (spiciest)-I believe it’s referred to as Ají verde
Peanut (medium)-I believe it’s referred to as Ají de mani
Passion fruit (mild)-I believe it’s referred to as Ají de maracuya
I always enjoy sampling their tapas and indulged in 2 of my favorites that evening.
TRIO DE PAPAS Y SALSAS PERUANAS
Three types of potato served chilled with ocopa, huancaína and rocoto sauces.
TORTILLA DE PATATA
Spanish-style potato frittata with an ají amarillo aioli.
I selected an entree from the traditional dishes portion of the menu. Unfortunately, the photo is messy as I started to indulge in it before I remembered to take a photo! 😦
SECO A LA NORTEÑA
An old family recipe—lamb shank slow-cooked in the Northern Peruvian style, in a rich cilantro-black beer sauce, served with a classic guiso de frijoles, garlic rice and salsa criolla.
Every single morsel is absolutely flavorful every single time we’ve been at Andina! And, while they are always incredibly busy, they provide excellent service as well. I can’t wait for an occasion to go back!