Amazing Andina

O.K. It’s not breaking news that Portland’s Peruvian tapas stunner Andina is being talked about here. I mean, if you haven’t yet been to this place, well, it’s definitely time. Yet I’m sure many or most have graced this places interior and have tasted the incredible and consistent flavors on offer. It’s no mistake that Andina has been ranked #1 restaurant in Portland more than once. It’s that good. So when I wax on about Andina here today it’s to serve more as a reminder, just in case it’s been a while. And for those of the un-initiated, well, book your night! Call way ahead though, this place is mega-popular.

The hustle and bustle inside Andina is palatable (pun intended). Always busy, always smelling amazing…get your reservations early! Image Courtesy: PDXEatery.com

The hustle and bustle inside Andina is palatable (pun intended). Always busy, always smelling amazing…get your reservations early! Image Courtesy: PDXEatery.com

See Andina’s self-description (from their homepage). If this level of authenticity doesn’t get you moving, well, I think I’d be surprised:

For millennia, Peru’s native peoples drew culinary inspiration from the country’s diverse regional ecologies. From Peru’s bountiful Pacific waters to the peaks and valleys of the Andes and the Amazon jungle basin, every region, every people, had their own traditions, recipes, tonics and techniques. In the 15th and 16th centuries, Spain made Peru the political seat of its New World colonies. Spanish aristocracy populated the valleys of coastal Peru, primarily settling in the area now known as Lima. The Peruvian diet shifted dramatically to accommodate Spanish ingredients, recipes and traditions, including those of the Moorish Arabs who had occupied Spain and North Africa for the nearly seven hundred years previous. When Peru gained its independence from Spain in the 1820s, waves of immigrants arrived from China, Japan, France and Italy, bringing along the recipes and cooking techniques of their homelands. Today, Lima is considered one of the gastronomical capitals of the world, reflecting Peru’s complex, internationally influenced culinary history.

The eventual melding of Old and New World culinary customs gave rise to one of Peru’s most popular cuisines – la cocina Criolla. Andina’s kitchen emphasizes the brilliant flavors and cherished techniques of la cocina Criolla, while also introducing the contemporary principles of la cocina Novoandina, or Novo-Andean cooking. Novo-Andean cuisine aspires to revive native, pre-Colonial ingredients and techniques and incorporate them into creative, modern presentations of the highest international caliber. A passionate and tirelessly inquisitive spirit informs the creation of Andina’s menus, as we celebrate Peru’s long history, its current culinary renaissance, and the homegrown bounty of Oregon’s own farmers, ranchers and fishermen. Our kitchen team selects and prepares the freshest and most authentic ingredients available. From ocean to farms, Andina sources its ingredients both locally and in direct trade with a community of organic farmers in Chincha, Peru. Our goals are to serve delicious food in a beautiful setting and offer a genuine taste of Peruvian culture as expressed through its cuisine.
This squash soup, which we had as our first tapas serving, was so darn good I don’t even know where to begin. Really, this soup is worth the visit alone. Here is the menu listing: LOCRO SERRANO squash stew with Andean tubers and cheese, served with garlic rice and a fried quail egg 12.5 - Image Courtesy: Dan Meyers

This squash soup, which we had as our first tapas serving, was so darn good I don’t even know where to begin. Really, this soup is worth the visit alone. Here is the menu listing: LOCRO SERRANO squash stew with Andean tubers and cheese, served with garlic rice and a fried quail egg 12.5 - Image Courtesy: Dan Meyers

Another one of my very favorite tapas at Andina, the Morada. This dish is described on the menu as: MORADA Peruvian purple potato with shredded chicken breast with ají amarillo purée 10.5 - Image Courtesy: Andina.com

Another one of my very favorite tapas at Andina, the Morada. This dish is described on the menu as: MORADA Peruvian purple potato with shredded chicken breast with ají amarillo purée 10.5 - Image Courtesy: Andina.com

Andina owners Peter Platt and Barb Young. Thank you you two!!! Image Courtesy: PortlandSocietyPage.com

Andina owners Peter Platt and Barb Young. Thank you you two!!! Image Courtesy: PortlandSocietyPage.com

 

Important Links for Andina

O.K. So you’ve decided to either give it a try or you are just heading back from round #20! The latter in my case, but here are some key particulars:

Website for Andina

Hours and Location

Menus

The Story of Andina

Dan Meyers