This is the resturant my husband takes me to every birthday and whenever the craving for Peruvian food strikes (which is often). The mother of the owner commonly walks from table to table to be sure you are enjoying your food and the experience. They seem so appreciative of their customers, yet I feel like the lucky one when I am there.\r
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Unique flavors and ingredients abound at Andina. I have a few go-to items that I almost always order, but I have tried many other items and have yet to eat anything I haven't liked. \r
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FAVORITE TAPAS: \r
1) musciamede atun (cured tuna loin) \r
2) conchas a la parmesana (baked parmesan scallops) 3) causa (mashed potatoes with key lime juice, pressed into a cake with assorted fillings) - either the 'mixta nikkei' or 'morada' fillings\r
4) tortilla de patata (like a fritatta of potatos)\r
5) quesos artesanos (artisan cheese plate) - pairs wonderfully with the jamon serrano (aged ham plate)\r
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FAVORITE DRINK: \r
Sacsayhuaman (pronounced ""sexy woman"") - habanero infused vodka with passion fruit puree and cane sugar (so good - it's fruity with a kick of spice) \r
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FAVORITE ENTREE: \r
Lomo Saltado - Beef tenders wok-fried with onions, tomatoes, oyster sauce, garlic, and ají, served with Yukon Gold fries and garlic rice (very traditional and excellent flavor)\r
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Their entree specials have also been wonderful.\r
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Pros: Too many to list!!
Cons: Difficult to get a seat without reservations
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