We didn't know where to stop, and we didn't know exactly what we'd be getting, so we just kept ordering. First ceviche — two different kinds, one with fish and one with clams — then grilled beef heart skewered and grilled to a perfect char. Then lean, boneless pork ribs and the Latin American version of fried cheese sticks, complete with a sharp, addictive avocado relish. Finally, the... More >>>
After surviving a life-threatening brain tumor, David Guerrero is back in the kitchen at Andes Café.