First impressions are lasting and Andina stunned me from the moment we sat down until well after we left. First off: ambiance. We went for a late lunch and sunlight was coming in through full windows. Stepping inside was crossing the threshold into a different land. Sure, it was sunny outside but the wind broke through layers and chilled to the bone. Inside Andina, comfort. Wood floors, columns, exposed beams, and an open kitchen - clearly they have nothing to hide. The space is welcoming, warm and inviting. 

Andina offers both a gluten-free and vegetarian menu for those with special dietary needs and the staff is very aware of what foods on the menu contain allergens. While you wait for your food, they offer bread made with quinoa and served with three dipping salsas: Salsa de Mani, a mild, peanutty sauce made with cotija and rocoto peppers, Salsa de Maracuya, an aji amarillo salsa with passionfruit, and Salsa Verde with jalapeño and mint. As an alternative to bread, they provide yuca, a starchy root vegetable,  and serve it with the Salsa Verde only, as the others are made with breadcrumbs. The yuca was piping hot, about the thickness of breadsticks and was similar to a very thickly cut french fry.
Andina - Hongos Saltados


For my entree, I chose the Hongos Saltados, described as “wild mountain mushrooms wok-fried with onions, tomatoes, tamari, garlic, and ají, served with Yukon Gold papas fritas and garlic rice.” It was beyond delicious. Each bite was better than the one before. Mushrooms for the day included shiitake, portobello, chanterelle and hedgehog. Despite being seasoned with tamari and garnished with sesame seeds, this dish managed to avoid tasting Asian. The tomatoes added an acidity that cut through the umami pleasantly and the red onions added both a texture and flavor contrast. Fried potatoes on one side, garlic rice on the other, rich mushrooms fried in an amazing sauce... I couldn’t finish my plate. I took one bite and felt satiated. That’s how good this food is.
Andina - Aji de Gallina


My friend enjoyed the Aji de Gallina, “succulent pulled chicken in a creamy ají amarillo-peanut sauce served with Yukon Gold potatoes, garlic rice, and Botija olives and a hard-boiled egg” and had only good things to say about it. Andina takes care to make sure all components of a dish are individually delicious. Although chicken and sauce were the centerpiece of the plate, the accoutrements were equally as good. He loved the egg paired with the creamy sauce and found it all well plated, well seasoned and well, scrumptious.


The best, most beautiful and most rich part of the meal was dessert. Andina doesn’t mess around with the final course. We ordered the Flan de Queso de Cabra, a goat cheese and lemon cake. It was topped with a pansy flower, served with fresh raspberries, a raspberry, basil and habanero sauce, and just enough dark chocolate to add complexity without masking the other flavors. The lemon added an element of freshness that paired perfectly with the slight tang from the goat cheese. Often, after finishing dessert after a large meal, I feel full and heavy. This dessert was both light and rich, sweet but not sickeningly so and nothing but excellent. And beautiful. I mean, look at that. 

Andina - dessert

Andina is a delicious restaurant and a great place to enjoy a nice lunch out or a special dinner. The novo-andean cuisine offers a glimpse into what peruvian food has to offer.

Quickly Find Andina in Portland by Visiting their listing on Portland.com - Andina Restaurant

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