About Fusion Andina

As a native of La Paz, Bolivia, Chef Emgidio Clavijo knows Andean cuisine. At Fusion Andina, his kitchen knows how to strike just the right balance between indigenous Bolivian and Peruvian foods (gluten-free quinoa, yucca, corn, and potatoes), Spanish ingredients (beef, pork, rice, and spices), and modern culinary sensibilities.

For starters, that effort translates into vegetable and quinoa soup, fresh ceviche, and chicken- or beef-stuffed saltenas, Bolivia's baked version of empanadas. Diners feast on heartier dishes, too, such as grilled salmon with fried yucca, lomo saltado, and pork chops marinated in cumin, lime, and pepper. On Saturdays, the house band, Bolivia Canta, plays cumbia, rumba, and Bolivian and Ecuadorian folk songs in the background.