• Bar Mestizo named as one of Portland’s Top Ten Restaurant Bars

    Our very own Bar Mestizo was named one of Portland’s Top Ten Restaurant Bars in the Oregonian’s newest feature highlighting the best bars in Portland. Bar Mestizo is open from 4pm each day, and features happy hour from 4-6pm seven days a week.

    “From the buzzing entryway of this Pearl favorite, navigate a narrow hall overflowing with dinner-hour hopefuls, past a Latin jazz trio, through a maze of tables and count yourself lucky if you manage to procure a coveted seat at the tiny bar. From this perch you can engage in ample people-watching in Bar Mestizo while marveling as some of Portland’s busiest bartenders shake cocktails at a frenzied pace. Andina’s kitchen dishes up Peruvian classics, and so does the bar, with plenty of the country’s signature spirit served nightly in Pisco Sours. But it also takes detours to other South and Central American locales with Brazilian caipirinhas, Cuban daiquiris and, best of all, an apple-tamarind margarita inspired by a Mexican street treat. The menu doesn’t change much, but with a strong lineup of classics and specialties it doesn’t have to. Order a few tapas and linger over a mojito punched up with pineapple-infused amber rum and basil, enjoying the bustle — and that bar stool — as long as you can.”

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  • Portland Business Journal “Women of Influence”

    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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  • Sunset Magazine: Shades of Pisco

    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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  • Megan Vargas in Pastry & Baking North America

    Pastry Chef Megan Vargas is at it again, this time sharing her recipe for our Mousse de Valle y Selva with Pastry and Baking Magazine North America.

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  • Peter Platt “Takes 5” with the Harrelson Group

    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

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  • Oregon Bride: Best of 2013

    We are honored to be named Oregon Bride Magazine’s Best Rehearsal Dinner in Portland for 2013!

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  • Megan Vargas’ Guide to Portland Sweets

    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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  • “Flour Power: The Gourmet Bread Renaissance”

    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.

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  • “How To Turn Imported Food Into Local Food”

     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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  • “Pearl District restaurant Andina supports Portland nonprofits, needy in Peru”

    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.


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