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Combining a taste of the Andes with a predominantly gluten-free menu, this well-judged, vivacious restaurant is the latest offering from Peruvian champion Martin Morales (of Ceviche fame). The steep staircase and close quarters might suggest a house party, with bright accessories providing flashes of colour, though the neutral walls and furnishings help ease any claustrophobia. If the idea of gluten-free doesn’t inspire you, rest assured that flavour isn’t sacrificed. The menu is packed with intriguing and delicious-sounding possibilities, from chilli-marinated cauliflower to lamb’s sweetbreads with dark beer sauce, but don’t miss the mildly spiced black pudding on quinoa toast or chilli-pressed watermelon and black quinoa salad – an addictive balance of fruit juice and chocolatey accents. Well-trained staff can navigate you through these honestly priced small plates, although the Peruvian chocolate ball is a must-order finale, filled with elderberry gel and scattered with puffed chocolate rice. To drink, we reckon exemplary Pisco Sours are preferable to the more experimental cocktails.


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  1. Published :

    Musings from the girl next shore :: Casita Andina Soho The Girl Next Shore

    When I heard Martin Morales, the man who kickstarted the Peruvian food revolution in London, opened another Peruvian gem called Casita Andina in Soho, I knew I had to go. Martin is the brains behind Ceviche restaurants as well as the Michelin-recommended Andina in Shoreditch.
    Casita Andina is inpsired by ‘picanterias’ or traditional family-run restaurants usually found in the old homes of Andes locals. The cooking here is a homage to Cusco cuisine in the Andes and aims to celebrate fresh, nutritious Peruvian ingredients paired with sustainable British produce. The menu is a gold mine for gluten-free eating, so...
    More from Musings from the girl next shore »

Martin Morales

CHEF-IMAGe Martin Morales is the chef, restaurateur and founder of the award-winning Peruvian restaurants; Ceviche Soho, Michelin-Guide listed Andina in Shoreditch, Ceviche Old St, winner of the 2016 ‘Best Venue in the UK’ Retailers’ Retailer Award and the recent addition, Casita Andina in Soho. Each is lovingly crafted and unique in menu, design and character.
Born in Peru, but having lived in Britain for the last 30 years, Morales is the pioneer of Peruvian food in Britain. Alongside his cooking he is involved in a variety of music and arts projects including running Ceviche Old St Gallery – featuring Peru’s top 50 contemporary artists, founding a Peruvian music label, Tiger’s Milk Records, and is a Trustee at the Andean children’s charity Amantani. He has also been nominated by the Peruvian government as a food ambassador.
Morales is also the author of the bestselling cookbook Ceviche Peruvian Kitchen (Sunday Times Cookbook of the Year 2013), and hosts his own successful YouTube Channel ‘Martin’s Peruvian Kitchen’. He regularly appears on TV shows such as Saturday Kitchen and Sunday Brunch. Before becoming a chef, Morales worked at Apple as iTunes Head of Pan EU, at Disney with Miley Cyrus and has DJed with The White Stripes and Basement Jaxx.


Signature Recipe by Casita Andina - Trout Tiradito - Serves 1

Ingredients

80g trout fillet
40ml amarillo tiger’s milk (See below)
3 nasturtium leaves
2g amaranth seeds
15g purple (heritage) potatoes, boiled and mashed
15g trout roe
 
For the amarillo tiger’s milk
A small piece of fresh ginger, cut in half
1 garlic clove, cut in half
4 sprigs of coriander
Juice of 4 limes
1⁄4 teaspoon of salt
2 teaspoons of PK Peruvian Kitchen Amarillo Chilli Sauce
 
Method
For the tiger’s milk, add the fresh ginger, garlic, coriander and lime juice into a bowl. Stir then leave to infuse for five minutes. Strain the mixture through a sieve. Add the salt and the chilli paste, mix thoroughly and taste to ensure the balance of flavours are correct. Set aside.
Boil the potatoes and mash into a smooth purée and leave to cool. Shape the mashed potato into a cylinder shape and cut into discs.
Prepare the amaranth seeds in a hot pan and heat until they open.
 
Place the trout fillets and potato discs on a serving plate. Place the trout roe on the potato. Pour the tiger’s milk generously on the dish and sprinkle the amaranth seeds. Garnish with the nasturtium leaves and serve immediately.

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