Here are photos from our meal at Andina. (Click any photo to enlarge.)
See the whole Portland report here.
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- Sacsayhuaman: habanero pepper infused vodka shaken with passion fruit puree and cane sugar, served up with a sugar rim and a cilantro leaf garnish (wow!)
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- Even the bread dips are interesting at Andina
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- Some cebiche
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- Hearts on sticks
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- Aren’t these colors gorgeous?
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- The color purple, in potato
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- Atun con tacu tacu y aguaymanto: seared yellowfin tuna sprinkled with black pepper and orange zest, served with lentil “tacu-tacu”, orange-endive salsa criolla, and a cape gooseberry-ají Amarillo sauce
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- Tomato, sesame seed and lavender sorbet (delicious!)
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