The asada y mar ($24.95) at Los Andes (3700 Richmond, 713-622-2686) takes the concept of surf and turf to Andean heights. It features grilled tenderloin with a deep charbroiled flavor, topped with an ethereal chimichurri sauce (garlic, parsley and olive oil) and combined with crawfish and lump crabmeat for a colorful, multicultural delight. Cilantro and avocado add a medley of flavors that perfectly complement the crustaceans -- and turn the dish lime-green. Served with black beans and rice, plantains and asparagus tips with a tomato relish, the dish is a feast for the eyes as well as the stomach.
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