18 | EDIBLE PORTLAND SPRING 2025 This past summer, we embarked on an unforgettable journey to the southern hemisphere with a group of friends and colleagues. Our mission was to immerse ourselves in the flavors and innovations of Lima, the heart of the culinary universe and the epicenter of Peruvian cooking. From bustling markets to renowned restaurants, we reconnected with old friends and met new ones. Every meal and every conversation sparked inspiration. This wasn’t just research; it was a heartfelt reconnection with the land, the people, and the flavors that inspire us daily at Andina. Since returning, we’ve introduced many new dishes to our menu, infused with the spirit of this journey. One of the first highlights of our adventure was visiting Stefan Bederski’s family farm in the breathtaking Andean foothills. Stefan, a third-generation German-Peruvian farmer, grows specialty produce for Andina and countless award-winning restaurants. As we drove up to the plateau, we were greeted by an oasis of life—lush gardens flourishing in the middle of the desert. We wandered through pecan groves, marveled at avocados, and, of course, admired the famous ají peppers—the secret behind the bold, vibrant flavors of Peruvian cuisine. These peppers are the heart of many traditional dishes, adding unmistakable heat, flavor, and depth. Andina has worked with Stefan for over two decades to bring ají peppers from Peru directly to our kitchen. They star in some of our most beloved menu items, from cebiche de pescado to anticuchos, infusing every bite with soul. Stefan’s farm is a living testament to the deep connection between land, people, and food. Grateful for his hospitality, we left with a profound appreciation for the ingredients that define our dishes at Andina. Another highlight of our trip was reconnecting with Coque Osso, one of Peru’s most celebrated chefs and a dear friend of over 20 years (you may have seen Coque on the late Anthony Bourdain’s Parts Unknown) Coque has long been a consulting chef for Andina. This summer, Coque is guiding us through Lima’s vibrant culinary scene. From his favorite cebiche haunts to the Mercado Central and historical landmarks, exploring Lima with Coque allowed us to see the city through his expert eyes. Each stop offered unforgettable bites and a deeper appreciation of the city’s cultural richness. The streets of Lima pulse with life—flavors, music, and the spirit of its people. Upon landing at Jorge Chávez International Airport, we dove straight into the street food scene, savoring perfectly grilled anticuchos and sweet, crispy picarones. Wandering through Kennedy Park, pausing for live music and impromptu cat breaks (John F Kennedy Park in the Miraflores neighborhood of Lima is home to a population of cats that are cared for by locals.) and exploring Chinatown and its mercados, we sampled local produce like lucuma, a group favorite. Peru Travelogue By Peter Platt and Victor Platt Photos by Federico Romero
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