PRESS April 2014
It’s nice to have friends in high places! Portland Business Journal’s feature on the Women of Influence in Portland turned up a slew of driven, hardworking women – and many of them listed Andina as their favorite restaurant!
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PRESS March 2014
Our Pisco Sour “Kuong Tong” (A “tropical, litchi-laced nod to China”) gets a nod in Sunset Magazine’s ode to the “Five Shades” of Pisco.
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View the original article: PDF| Leave a Comment
PRESS November 2013
Andina’s founder Peter Platt sat down with Julie Harrelson a while back as part of their new series “Take 5″—focusing on regional leaders and entrepreneurs who are working to make a lasting impact on our community.
“In our region, food is not just fuel. It’s the connection between rural and urban. It’s the complement and fusion of cultures. And it’s the forefront of a new way of doing business. Andina is not only an award-winning Peruvian restaurant in the Pearl, but as Peter Platt, Founder and Family Co-Owner says, they are “a social and cultural institution and incubator” for its patrons and employees. I recently asked Peter to Take 5 questions about their approach to creating a more socially and environmentally friendly food chain.”
Watch the video here: Harrelson Group: Take 5 with Peter Platt| Leave a Comment
PRESS August 2013
We are honored to be named Oregon Bride Magazine’s Best Rehearsal Dinner in Portland for 2013!Leave a Comment
PRESS July 2013
Erin Jackson, Serious Eats
Megan Vargas’ Guide to Portland Sweets
Megan Vargas is a great source to tap for some of Portland’s best sweets. The nominee for Food & Wine’s The People’s Best New Pastry Chef award has been leading the pastry program at Andina since 2010, and was born and raised in Stumptown.
At Andina, Megan’s Peruvian-meets-Pacific North West desserts blend familiar elements with surprising tweaks, like fried lúcuma (a tropical fruit native to Peru) ice cream crusted with quinoa and peanuts, alfajores (the quintessential Peruvian cookie), and cheese platters with cancha (corn nuts).
So, where does Megan go when a swiped spoonful of her house-made mango-lemongrass sorbet won’t quell her sugar cravings? Find out below.
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PRESS July 2013
Adam Erace, Details Magazine
against the grain: the best exotic breads
Heirloom-obsessed bakers are now using ancient grains to create unusual—and unusually delicious—loaves.
Pan de Quinoa: The Incas called it the mother of all grains—and Megan J. Vargas of Portland, Oregon, bakes Peruvian-beer-spiked, seed-studded quinoa bread at Andina.Leave a Comment
PRESS July 2013
Cassandra Profita, OPB/Ecotrope
It’s one thing to have a restaurant in the Pacific Northwest that serves locally grown food. It’s a little harder if you also want that restaurant to serve authentic Peruvian food.
Portland’s Peruvian restaurant Andina is trying to serve the best of both worlds. And it’s proving to be quite tricky.
“It’s really different for this restaurant because we’re not doing cuisine that’s local,” said Doris Platt Rodriguez, co-owner of the Peruvian restaurant Andina in Portland. “By the nature of our restaurant, we require ingredients that for this part of the world are difficult to get.”
Andina gets a lot of its food from the Pacific Northwest: garlic, scallions, herbs, potatoes … but there are four varieties of peppers that are absolutely essential to Peruvian cuisine: rocoto, aji amarillo, aji mirasol, and aji panca. They’re not grown in the Pacific Northwest. And without them, Platt Rodriguez said, you can’t make Peruvian food.
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PRESS June 2013
Sara Hottman, The Oregonian
Doris Rodriguez de Platt’s mission for Andina, her Pearl District restaurant, is not only to serve Peruvian food, but also to bridge cultures.
“If we produce good food, people will respect where we come from,” Platt says. “We do this for our country.”
In further service to her home country, for a decade Andina has hosted fundraisers to raise money for Portland-based nonprofits that work in Peru.
“It’s not philanthropy,” she says. “We do things to help our people with the generosity of other people.”
Platt grew up in Cajamarca, 8,000 feet in Peru’s Andes. As an adult in the 1970s she taught high school chemistry there and met her husband, native Oregonian John Platt, while he was in the Peace Corps. They lived in the country for several years before moving to Oregon.
She’s fiercely proud of Peru—its unique peppers, flavorful food, and hospitality—and protective of its people. As a result, she’s particular about the organizations Andina supports.
(…)Leave a Comment
PRESS June 2013
by Colin Powers, The Oregonian
Greg Hoitsma spent two years traveling around Latin America, teaching English and in exchange learning about the cultures and cuisines of the people he met.
As head bartender at Andina in the Pearl District, Hoitsma takes guests on a similar journey — a tamarind-apple street treat in Mexico becomes a margarita, a Caribbean dessert is transformed into a roasted ginger-rum, grapefruit and cardamom cocktail called Ron-Yki-On, and the spicy passion fruit flavor Peruvians love takes hold in the popular Sacsayhuamàn.
“I’ve got memories of Latin America and Latin culture in the U.S.,” says Hoitsma, who’s also lived in New York and New Mexico. “So you try to present drinks, flavor combinations, that feel right by your memories, and the memories of those who’ve had similar experiences.”
One of Portland’s most popular restaurants, Andina celebrates its 10th anniversary this month. Hoitsma has been there since the beginning, and in the last decade has overseen a transition from a menu mostly made up of pisco drinks — matching the focus of Peruvian food — to one more representative of South America and other Latin countries.
[Greg] On the drink scene in Peru: “The most dominant culinary trend has been novoandino cooking. From what I can tell, this trend is mirrored in their bar scene. Drinkers are not necessarily looking to the U.S. and Europe for the latest trends in bartending. Their drinking choices tend towards their native products and traditions. Be that a Pisco sour variation made with a fruit we will never see in the U.S., or reworking a recipe for a coctel de algarrobina or a chilcano de pisco.”Leave a Comment