Andina in a Peruvian restaurant located in the Pearl district of Portland. I've been there once before and liked it so much that I decided to go back again on my recent trip. They have entrees, but since I like eating a little bit of everything, I ordered some tapas. Traditional cebiche (bottom right) was very good.
The little specks in the bread are quinoa, which the Incas referred to as "chisaya mama" or "mother of all grains." Bread is served with three dipping sauces: peanut, passion fruit and jalapeno.
Yuca rellena served with cheese sauce.
Grilled diver scallop with soy sauce and brown sugar and crispy onion rings on top. Too bad you only get one scallop!
Beef empanadas with raisins and olives. 
Cured tuna loin with guacamole-like salsa. This was my favorite dish.
Finally dessert! I wanted to get a bigger dessert, but unfortunately my stomach didn't have enough room. So I settled with one cookie: an alfajor filled with warm, gooey manjar blanco, which I thought was dulce de leche. After doing some research online, I discovered that manjar blanco tastes very similar to dulce de leche but is slightly lighter in color. And the main difference lies in preparation. Dulce de leche is made with condensed milk whereas manjar blanco is made with whole milk.
Peruvian tapas look so wonderful that I'll have to look into such a place here in Montreal.
ReplyDeleteManjar Blanco was new for me to read about...thanks...I'll look into it ;o)
Very appetizing post ;o)
Claudia