Authentic Peruvian Cuisine in Portland
Andina’s will re-open soon, but in response to Covid, they are still serving up great Peruvian fare in their new patio concept restaurant 👉 Chicha
As a more playful spinoff from Andina, Chicha explores the traditional street foods of Lima and Callao (Peru’s historic port city). From classics such as basted anticuchos and steamed humitas, to our own creative takes on the cantonese bao bun, we are delighted to share the subcultures and cuisines of urban Peru. Come get your De La Calle, Sanguches, Anticuchos, Empanadas and more! ¡Hasta Pronto!
Wednesday – Sunday
Address / Phone:
1314 NW Glisan St.
Portland, OR 97209
Papa A La Huancaína
Stone Boat Farm potatoes, Huancaína sauce, egg, salsa criolla, Botija olive escabeche (VEG)
or try the:
fresh sea bass, shrimp, fried calamari, sweet potatoes, corn, rocoto leche de tigre
And absolutely try: Andina’s signature cocktail, the Sacsayhuamán: house-infused habanero vodka, passionfruit, cane sugar. (Hello!)
THE NEIGHBORHOOD: The Pearl District
THE PLACE: It all started with a a Peruvian chemistry teacher and a Peace Corps volunteer from Portland. After John S. Platt and Doris Rodriguez de Platt fell in love in Peru, they moved their family to John’s hometown of Portland. Decades later, they collaborated with their son Peter to to open Andina, a restaurant that honors Peruvian cuisine and culture.
Today, Andina serves traditional Peruvian food such as la cocina criolla: cuisine with a combination of European, African, and indigenous influences. They also practice a modern style of cooking originally called Novoandina. It’s focused around a revival of pre-Hispanic ingredients that were lost during colonization.
The most popular dish on the menu is a family recipe from Doris’ hometown, Cajamarca. Seco a la norteña is a slow-cooked lamb shank doused in a rich cilantro-black beer sauce, Northern Peruvian style. “It melts in your mouth,” Doris says.
BEST TIME TO GO: Wednesday – Sunday hit the Chicha, their new to-go and patio concept. ¡Hasta Pronto!
FUN FACT: When Andina first opened, it was difficult for Peter to find all the Peruvian ingredients he needed. So the first year after they opened, he would drive between Eugene and halfway to Seattle “ransacking” all the different Latino food stores to find Peruvian ingredients. (He eventually connected with a food broker and a Peruvian farmer).
“Unfortunately, the impression a lot of people have of Latin American cooking here is the States is (that) it’s mom and pop, it’s a taco joint, it’s street food … but what you’ll find is a lot of these cuisines are extremely varied and extremely sophisticated in their own way.” —Peter Platt, co-owner, Andina