Andy Ramos' restaurant serves mainly lowland Peruvian cuisine—marinated and skewered meats, ceviche, meat and vegetable sautées. The steamy and tasty, powdered-sugar-dusted empanadas ($4.50) are filled with a blend of ground beef, peas, carrots and onions, and fried until golden. For entrees, the seco de carne ($11.50) is a great belly warmer with hunks of pot-roastlike beef in an oniony cilantro sauce. The aji de gallina ($11.50) works just as well with pulled chicken and thinly sliced yellow potatoes in a walnut cream sauce, topped with a hardboiled egg and black olives.