November 18, 2003 - Andina Restaurant: Andina Restaurant opened by Peru RPCV John Platt and family in Portland

Peace Corps Online: Directory: Peru: Peace Corps Peru: The Peace Corps in Peru: November 18, 2003 - Andina Restaurant: Andina Restaurant opened by Peru RPCV John Platt and family in Portland

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Andina Restaurant opened by Peru RPCV John Platt and family in Portland

Andina Restaurant opened by Peru RPCV John Platt and family in Portland

Our inspiration behind opening andina was a vision our entire family shared. We have always been proud of our mixed heritage and have been challenged to find ways in which to best reconcile our love of Peru with the land we have chosen to live in.

Since her childhood in the Northern Andean town of Cajamarca, Doris Platt Rodriguez was exposed to the traditions of the country kitchen that celebrated the native ingredients of Peru. She remembers in particular the many varieties of potato, corn, peppers and sub-tropical fruits (like cherimoya, lucuma and mango), which were included together with local cheeses and meats at her daily family feasts. The dining table was the center and heart of family gatherings, storytelling and the school of manners through which she learned the values and customs of her culture. She recalls the graciousness of her mother and the humor of her father, and observes in anecdote that it was her grandmother who occupied the honored seat at the table and was always served first. And as a gesture to unannounced guests as well as the needy outside their door, her mother would always leave a little extra food in the pot, just in case.

At andina, we enjoy the authenticity of native Peruvian Chefs. The cuisines of Peru are themselves a record and creative reinterpretation of Peruvian history, reflecting the intertwined influences of our Pre-Hispanic, European, African and Asian roots. This vital tapestry of flavors, combined with our gracious service and the physical design of andina (brilliantly conceived by Paul Scardina), captures and translates our heritage into a visual and sensual language that all can understand

Our decision to bring andina to the Pearl was an easy one.The Pearl offers an eclectic and demanding palate, which is ideally suited for Peruvian cuisine. The many dining establishments already situated in the Pearl have opened wide the culinary window to international cuisine. We hope to continue broadening these horizons. In addition, the Pearl is already well known for its gallery scene, and andina itself is a showcase of Peruvian culture and art.

andina is our tribute and gift to ourselves, our family, and to our fellow Oregonians. Our gratitude goes out to everyone who had a hand in making andina possible.

At andina, we are proud to feature a native Peruvian cooking staff representing both the traditional culinary styles and their latest incarnation in the 'Novoandina' cuisine. The Peruvian equivalent of our own Northwest Regional cuisine, Novoandina aspires to revive native, pre-colonial ingredients and techniques and incorporate them into a modern presentation beholden to the highest international standards. Whereas traditional Peruvian cooking has largely been an oral tradition, albeit an extremely elaborate one, the Novoandina school embraces the rigors of formal culinary training and standardization in order to preserve but also extend and elaborate upon the wealth of Peruvian food history.

We are sure that our unique combination of Peruvian home cooking and haute cuisine will appeal to a broad range of palates and leave plenty of room for continued exploration. Depending upon your mood and particular food desires, our restaurant design allows you to choose between a formal dining area; a more informal 'cantina' complete with Latin soccer broadcasting and frequent live-music performances; and for the truly curious, 'front-row' seating at our kitchen bar where you and your dining partner(s) may watch the Chefs at work and engage in friendly conversation and banter with them.

Our food and drink menus will reflect the different character of each setting, and adjust to your given tastes. As is customary in Peru's eateries, accommodation and flexibility are paramount.

And for those who wish for a full immersion in Peruvian culture, we have elaborated a Sunday Brunch in the style of an "Almuerzo Criollo" (or Creole Lunch), featuring the food, music and art of the distinct regions of Peru.

Enjoy the variety of cebiche (raw seafood 'cooked' in a marinade of lime juice, onions, peppers and spices), chupes (Peruvian seafood soups) and causas (cold pastries) of the coast; the humitas (fresh corn pastries), secos (hearty stews), and papas (the literally hundreds of varieties of potato species) of the Andes; and the rare fruits (chirimoya, lucuma), fresh game (venison, wild boar, guinea fowl), and starches (yucca and plantains) of the Amazon basin. And for the truly adventurous, we will not exclude an occasional offering of tripe, beef heart and tongue, and perhaps even a little cuy (Andean guinea pig) to authenticate our menu completely.

Your choice of meal will be complemented by a wide selection of fine wines from Chile and Argentina, and beers, chicha morada (purple corn drink), Inca Cola and cocktails from Peru. And as a tribute to our Iberian heritage, we also offer a sampling of ports and Spanish sherry to soothe the palate.

Cebiche - Peru's flagship dish. Raw foods cooked in key lime (or other citrus) juice with a marinade of fresh onions, cilantro, hot pepper and sea salt. Served in the traditional style with Cuzco corn kernels, slices of camote (yam), and pieces of cancha (crispy corn nuggets).

Fresh Fish

Fish, Shrimp and Shellfish

Pescado y Pulpo
Fish and Octopus



Artichoke Hearts

Mixto Vegetariano
Artichokes and Mushrooms

Cebiche mixto made with Tumbo, a Peruvian fruit

Mango Verde y Langostinos
Green Mangos and Shrimp

* If you are sensitive to spices, please indicate to your server the degree of 'heat' you wish to taste in your plate (some cebiches are spicier than others)

Anticucho - a preparation typical of the black community in Peru. The marinade includes garlic, Ají Panca, Ají Amarillo, vinegar, and a few other 'secret' ingredients.

Marinated Chicken

Cubed Octopus

Causa - a cold potato pastry 'cake' made with the paste of Peruvian yellow potatoes, filled with a variety of ingredients tossed in slightly spicy mayonnaise.

Pulled Chicken

Negro, con pulpo
Octopus and ink-tinted Potato

Chicharrón - choice of meat breaded in flour, stuffed with quinoa, and deep fried in peanut oil to a delicious crisp.



Ensaladas - cold salads prepared with quinoa as a base and drizzled with a special house avocado vinaigrette.

Tabule de Quinoa

Machu Picchu Pato
Served with Margret of Duck

Rellenos - vegetables stuffed with marinated meat and/or vegetables, rolled in flour, egg whites and spices, and then pan fried till golden.

Peruvian Squash

The typical Andean pepper - spicy!

Piqueos Especiales - our house specials

Conchas a la Parmesana
Sea Scallops baked in their shell with an Ají and Parmesan Dressing

Ají de Gallina
Pulled Chicken in a slightly Spicy Cream-based Sauce

Lomo Saltado
Marinated Beef Sirloin with Onions and Tomatoes

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Story Source: Andina Restaurant

This story has been posted in the following forums: : Headlines; COS - Peru; Cooking



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