Andina

By Tyler Hurst

Peru is doubly blessed when it comes to cuisine, with an unmatched assortment of native ingredients (3,800-plus varieties of potato!) and a strong Spanish influence (mmm, ham). The tapas-style menu at the Pearl's always-crammed Andina makes good use of both.

Photo: Amaren-Colosi Photo: Amaren-Colosi

Head straight for the causas, especially the mixta nikkei ($14)—a traditional timbale with lime-scented Yukon gold potato topped with avocado, spicy tuna and crab salad and accompanied by addictive Ají amarillo pepper sauce. The meaty ceviche of ono ($19) filled me up quicker than any ceviche should. The pimiento piquillo relleno ($12.50), a sweet pepper stuffed with quinoa, cheese and serrano ham is a must-have, but I'd skip the too-rich panna cotta de cafe with Andean lúcuma fruit ($9). Show up when the doors open or after 9:30 pm if you don't have either reservations or a spare hour.

Photo: Amaren-Colosi Photo: Amaren-Colosi

Pro Tip: Come at 4 pm and sit at the bar for the best odds of finding a seat without a reservation.

1314 NW Glisan St., 228-9535, andinarestaurant.com. 11:30 am-2 pm daily, 4-11 pm Sunday-Thursday, 4 pm-midnight Friday-Saturday. $$$.

Willamette Week

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Tyler Hurst

Tyler Hurst

An alleged Twitter legend, Tyler Hurst is trying to figure out if he’s most like the blue, red, or green shell. He's worked with Seth Godin on the Domino Project, written for contact/kontakt, hosted the podcast StorytellersAZ, given a TEDxPhoenixSalon speech, produced CenPhoCamp, co-produced PodCamp and TechPhx, served as founding editor for the Downtown Phoenix Journal and Scottsdale Downtowner, and wrote a book called HipCider. He currently writes for WW, Potlander, and Thrillist.

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