Monday, September 29, 2014

Andes Cafe



Andes Café

south american kitchen

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With an interesting interior space and a casual concept, Chef Guerrero brings to Houston a diverse menu of flavors with a home cooked touch from several countries of South America.

 

In our visit, one thing that called our attention was the lack of customer service. Even though their employees were kind and friendly, they missed some important details about customer service such as: taking orders once we sat, refilling the water glasses and other details that made it looked like “everyone’s first day at work”.

 

When we walked in, the ambience was exactly what we could assume from a Café. Andes Café was fairly cozy and casual, definitely what we were looking for a breakfast catch up.  However, once we sat and started chatting, we noticed that the music was too loud. We barely could have a conversation without asking plenty of time “what did you say?”

 

If you are in the area and you are craving some latin food, we recommend you to stop by Andes Café, but keep in mind those issues.

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Service: 2/5

Ambience: 4/5

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Tequenos

bread dough sticks lled with queso palmita chesse. Served with guasacaca avocado relish

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We did not expect the tequenos to come out that good. The temperature was just right. The tequenos were cheesy, warm, and perfect to eat right away. We did not have to wait for them to cool down.  

 

We recommend you to order this appetizer, but keep in mind that it is only 4 tequenos per order.

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Dish: 5/5

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Platano Maduro

with cheese and sofrito

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Perfect appetizer to start our breakfast!

 

The plaintain was baked/cooked perfectly. Its sweetness worked well with the spicy sofrito which consisted of aromatic ingredients cut into small pieces.

 

We totally enjoy spicy dishes, but if you are not a fan of spicy, we do not recommend you to order this appetizer.

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Dish: 5/5

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Cachapa

fresh sweet corn pancake stuffed with “queso de mano” chesse.

Carne mechada (braised shredded beef)

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Cachapa is a traditional venezuelan dish made from corn which has a thick and lumpy contexture. The cheese filling plays and important role in this dish.

 

Andes Café’s cachapa was tateful, but it was not what we expected. When they brough it to our table, this cachapa did not look like the one from their pictures. For us, this one was pretty thin, and poor of cheese. The side of carne mechada was an upgrade, and it was enough for the side of this cachapa.

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Dish: 2.3/5

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