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Fresh diced tilapia, squid, shrimp and Prince Edward Island mussels tossed with cilantro, rocoto and garlic leche de tigre, cancha and choclo.
Fresh Prince Edward Island mussels topped with rocoto leche de tigre, chalaca salsa, diced tomatoes, onions, cilantro and sweet yellow corn.
Chilled whipped potatoes, avocado puree, shredded chicken and huancaina cream sauce.
Fresh squid dusted with flour and tossed with queso blanco, choclo, mint, tomatoes, bananas, cherry peppers, garlic butter and balsamic reduction.
Aji panca and garlic marinated beef hearts served with grilled potatoes and arocoto cream sauce.
Mushrooms stuffed with Ritz crackers, choclo, fire roasted peppers and rocoto and topped with queso blanco and chimichurri butter.
Authentic Bolivian chicken pie.
Pureed yucca and rice flour filled with cheese and wrapped in a baked banana leaf.
Traditional Bolivian yucca flour and cheese pastry.
Kion infused chicken soup with rice, carrots and potatoes.
Call restaurant for daily soup selection.
Purple potato medallions topped with huancaina cream sauce, botija olives and hard boiled eggs.
Organic quinoa tossed with tomatoes, cucumbers, onions and roasted garlic balsamic vinaigrette.
Alfalfa, broccoli sprouts, field greens, tomatoes and onions tossed with avocado red wine vinegar emulsion.
Braised chicken leg, aji panca, caramelized onions and Andean seasonings served with white rice, steamed potatoes and chuno.
Fresh boneless chicken thigh marinated in aji panca with medallions of purple potatoes, crema de rocoto and white rice.
Wok fried rice, kion, strips of chicken, kiko soy, eggs and scallions.
Fresh chicken breast, fire roasted peppers, queso blanco, spinach, mushrooms and crushed Ritz crackers topped with aji Amarillo cream sauce. Served with choice of side.
Strips of chicken breast sauteed with chorizo, cherries, banana peppers, onions, tomatoes and garlic-wine broth. Served on a bed of steak fries with mozzarella cheese and scallions.
Top sirloin steak in Marsala wine served with roasted potatoes, white rice, fried eggs and Chef salad.
Top sirloin served with sweet plantains, french fries, white rice and fried eggs.
Wok fried rice, kion, strips of sirloin steak, kiko soy, eggs and scallions.
Strips of Angus sirloin and chorizo sauteed with Dijon mustard, Marsala wine, choice of onions, jalapenos and tomato salsa. Served with hard boiled eggs and steak fries.
Wok sauteed Angus sirloin strips, tomatoes, onions, kiko soy, beef stock, red wine vinegar and cilantro. Served with steak fries and white rice.
Breaded steak topped with diced tomatoes, onions and jalapeno salsa. Served with roasted potatoes, white rice and fried eggs.
Braised Angus beef tongue with aji panca, caramelized onions and Andean seasonings. Served with white rice, steamed potatoes and chuno.
Beef tongue braised with aji panca, caramelized onions and Andean seasonings. Served with white rice, steamed potatoes and chuno.
Confit pork spare ribs with cinnamon, bay leaf and lime. Served with mote, fried potatoes, queso blanco, tomatoes and onion salsa.
Angus ribeye, short beef ribs, boneless chicken thigh and chorizo criollo served with fried yucca, ensalada rusa and choice of side.
Angus beef tenderloin medallions, boneless chicken thigh, chorizo, bell peppers and onions served on a shish-kabob. Served with roasted potatoes, ensalada rusa and choice of side.
16 oz. Angus ribeye served with ensalada rusa, fried yucca and choice of side.
12 oz. Angus sirloin topped with choclo, mushrooms and sun-dried tomatoes in a Madeira wine reduction. Served with mashed potatoes and grilled vegetables.
Grilled short beef ribs served with roasted potatoes, ensalada rusa and choice of side.
House grilled vegetables served with choice of side.
Chicken breast in balsamic dressing served with a chef salad and choice of side.
Fresh diced tilapia, squid, clams and Pei mussels tossed with cilantro pureed garlic, rocoto and fresh squeezed lime juice. Served with sweet potatoes, cancha, choclo and a shot of leche de tigre.
Fresh tilapia, red onions, cilantro, strips of rocoto and aji Amarillo leche de tigre.
Prince Edward mussels, bacon, spinach and tomatoes served in a champagne-aji Amarillo and curry cream sauce. Served with crostini.
Fresh squid, shrimps, Little Necks, Pei mussels and fresh tilapia finished in a trio of peppers and leche de tigre.
Chorizo, strips of chicken breast, squid, Pei mussels, Little Necks, shrimp and English peas sauteed in garlic butter-wine broth and saffron rice.
Choice of fish poached with onions and potatoes, finished in a tomato-garlic wine broth and served with white rice.
Pei mussels, clams, shrimp, squid and choice of fish battered with kiko soy and garlic and topped with a chalaca salsa. Served with fried yucca and rocoto cilantro aioli.
Seafood medley infused with kion, white rice, kiko soy, eggs and fresh scallions.
12 jalea and 12 ceviche served with fried yucca, cancha and choclo.
Choice of fish, shrimp, squid, mussels and clams topped with aji panca-garlic cilantro. Served with fried yucca and white rice.
Fresh Scottish salmon served over warm quinoa with asparagus, roasted carrots, chuno and red onions in a orange vinaigrette. Served with aji Amarillo and golden beet cream sauce.
Menu for Los Andes provided by Allmenus.com
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