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Exploration Foodie

31. Andina

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PISCO SOUR
Macchu Pisco pisco puro mixed with lime juice, sugar and egg whites, served up, topped with a dash of bitters and a squeeze of key lime

I was told this was one of the most ordered drinks! I was suckered by the inclusion of egg whites (ie: ever had a handmade fountain drink? old school Orange Julius?) Couldn’t much tell besides the lovely froth designs on top that it was there. Also, the drink was pretty potent. Not quite my perfect cup of tea.

MOJITO DE PIÑA
Pineapple amber rum shaken with fresh crushed pineapple, lime juice, basil and cane sugar, served tall

This was actually the perfect mojito. Why hadn’t I thought to put pineapple in it? Not so strong, very fresh, and naturally sweet. Finely muddled mint. Stick of cane sugar… fun to chomp and just delectable to drink. Would order again.

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Bread with three colorful dippings. Fun to look at but all pretty mild– even the green one which contained some jalepenos. That was probably my favorite, the middle was too sweet (passionfruit) and the other was a creamy peanut sauce.

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OYSTERS
WEST COAST
Freshly shucked, smaller sweeter oysters and served on the half-shell

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ANTICUCHO DE CORAZÓN *
Marinated beef heart kebobs, served with a spicy salsa de rocoto

Heart-breaker. These skewered pieces surprised me in their tenderness. I shouldn’t have been, but usually meat with sticks through it turns out dry and sometimes difficult to consume. This was easy to slide off and bite through– the orange salsa a cool complement. Scooping generous heaping piles of orange onto my meat, and not running out of salsa. Eating this with my hands= perfect. I ended up liking this sauce better for my leftover bread than the ones that actually came with.

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ANTICUCHO DE PULPO
Grilled octopus kebob with rocoto and caper chimichurri

Where to begin. Probably my favorite plate. Thick tentacle of octopus, sliced easy as butter. Tako and mashed potatoes? Chimichurri? Riiiiiiiich. Meat so steaklike and yet still melt in your mouth. I couldn’t get enough. Thought about ordering another.

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CONCHAS A LA PARRILLA
Grilled diver scallops with a tamari-brown sugar butter sauce and crispy onions

Next favorite plate, besides the price for the size of the scallop, I didn’t eat this slow enough to really savor it in all of its glory. The gravy soup this scallop was bathing in… could’ve drank the whole cup. The scallop itself softer and more butter-like than the octopus. I haven’t had great scallops before so this was a real treat.

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PLATO DE CREMA QUEMADA
Three pots of crème brûlée each highlighting a distinct Peruvian flavor
(Vanilla, Lavendar, and Passion Fruit)

Trouble. Not one but < 3 > Creme Brulees. Yes the pots are smaller, but after all the plates prior I thought it was a good idea. My favorite of the trio: vanilla (same as my favorite ice cream flavor… VANILLA!) Next, really a tie. The lavendar flavor was light, passion fruit so obvious with the classic lilikoi tang. Is passionfruit the flavor of the year? I am noticing it everywhere recently. Ah, even after dessert I was left thinking about those beef hearts and octopus. Good first food experience at Andina.