Unearth The Voyage
Looking for a restaurant that sweeps you from Providence straight to the heart of the Andes with one bite? Los Andes on Chalkstone Ave delivers bold Peruvian and Bolivian flavors that feel both transportive and warmly familiar. With a 4.7 star reputation and a vibrant, relaxed vibe, it is the kind of place you plan for and can not stop thinking about later. Come hungry and curious, because this hidden gem knows how to surprise you in all the best ways.
Signature Ceviche Experience
Start with the dish that sets the tone for everything at Los Andes: ceviche that sings with citrus and sea. You will taste the bright snap of lime, the silk of leche de tigre, and the tender bite of impeccably fresh fish. Red onion, choclo, and sweet potato offer crunch and comfort in equal measure.
What stands out is balance. Every forkful hits salty, sour, and a whisper of heat you will feel on your lips, then want again. It is refreshing and generous, plated with the kind of confidence that lets the ingredients lead.
Ask your server for pairing suggestions, because they know how to match ceviche with a crisp white or a house cocktail. If you are new to Peruvian flavors, this is the perfect entry. If you are not, it is still the plate you will remember when you walk out.
Anticuchos and Street Grill Vibes
Anticuchos at Los Andes capture that irresistible street food energy with restaurant polish. The marinade leans into aji panca and vinegar, giving the skewers tang, smoke, and subtle sweetness. Grilled just right, the char speaks first, then you get that tender, almost buttery interior.
Served with potatoes and corn, it is comfort with swagger. You might be curious about beef heart if it is your first time, and that curiosity pays off here. The texture is delicate, the flavor deep, and the portion is easy to share or savor solo.
What makes it special is the focus on tradition without feeling heavy. You taste Lima street corners and backyard cookouts in one bite. Order it early so the aromas set the mood for the rest of your night.
Parihuela Seafood Stew Warmth
On a cool New England evening, parihuela at Los Andes feels like a hug. The broth is tomato forward, laced with aji amarillo and a whisper of brandy, drawing sweetness from shellfish. Mussels open like small gifts, and shrimp and white fish swim in a spicy, aromatic tide.
It arrives at the table with steam that carries the promise of comfort. You will notice how clean the flavors are, with no heaviness and no shortcuts. A squeeze of lime lifts it even higher, and toasted bread on the side is perfect for that last spoonful.
Choose this when you want depth without weight. It is a dish that invites conversation and lingers kindly. You will leave warmer, a little happier, and already plotting a return visit.
Aji de Gallina Creamy Classic
Aji de gallina at Los Andes is the kind of comfort that sneaks up on you. Shredded chicken swims in a velvety aji amarillo sauce, gently spicy and beautifully golden. Potatoes anchor the dish while rice catches every silky drop.
What you get is warmth and memory, even if you did not grow up with it. The sauce carries cheese and nut notes, giving a roundness that wraps your palate. Olives and egg provide briny and rich contrasts that keep each bite interesting.
It is perfect for a slow dinner when you want something soothing but distinctive. Pair it with a bright salad or a crisp lager to cut the creaminess. You will keep chasing the last sauce streak with your fork because it is that good.
Saltado Magic: Lomo Saltado
When a hot wok hits beef, onions, and tomatoes just right, you get lomo saltado that makes the whole table jealous. Los Andes nails the sear, delivering tender steak and smoky edges in a soy and vinegar glaze. Fries soak up the juices so nothing is lost.
This dish is theater in flavor. The onions stay crisp, the tomatoes melt slightly, and the cilantro gives a fresh pop. Spoon it over rice for that perfect saucy bite and do not be shy about combining everything.
If you want something familiar yet distinct, this is your move. It sits at the crossover of Peruvian and Chinese technique in all the best ways. You will think about the aroma long after you leave the parking lot.
Rocoto and Aji Amarillo Heat
The sauces at Los Andes are more than condiments. Rocoto brings a clean, fruity heat, while aji amarillo adds sunshine and gentle fire. Together they turn good dishes into unforgettable bites, like a soundtrack that makes a scene hit harder.
Dip plantain chips, drag steak through it, or brighten seafood with a small spoonful. You control the heat, and the staff will guide you if you want the right match. The flavors never feel harsh, just alive.
Keep an eye on how they round out acidity and amplify texture. A little goes far, and you will find your favorite combination by the second course. Ask for extra because once you start, it is hard to stop.
Causa Peruana Layers
Causa at Los Andes is delicate, colorful, and quietly bold. The whipped yellow potato is silky and cool, carrying aji amarillo warmth without overwhelming. Avocado and your chosen filling, like chicken or seafood, add richness and fresh contrast.
It is a dish that celebrates texture. Every forkful shifts from creamy to tender to crisp, thanks to careful layering and garnish. The plating is thoughtful, making it perfect for sharing and photos without feeling fussy.
Order it when you want a starter that is both light and satisfying. It wakes up the palate and sets a playful mood for the meal. You will find yourself slowing down to enjoy how each layer tastes slightly different.
Churrasco and Andean Sides
If steak is calling, the churrasco at Los Andes answers with confidence. Grilled to your liking, it arrives juicy with a smoky crust and a bright chimichurri lift. The portion is generous and the knife glides right through.
What shines is the pairing with Andean sides. Roasted potatoes get crackly edges, and choclo brings that oversized pop. Together they frame the steak instead of competing with it, letting each bite stay focused.
This plate is for nights when you crave big flavor with clean execution. Add a bold red or a pisco sour to round it out. You will probably plan leftovers, then end up finishing it because it is too good to save.
Seafood Paella Andina
Los Andes plays with Spanish roots and Peruvian flair in a seafood paella that feels festive. The rice lands al dente, gathering saffron and stock while shellfish perfume the pan. Mussels, shrimp, and calamari tuck into vibrant peppers and peas for color and sweetness.
The socarrat at the bottom is the treasure you chase with your spoon. Every bite is layered without feeling heavy, which keeps you returning for another forkful. Citrus on the side brightens everything with a quick squeeze.
Bring a friend and treat this as a centerpiece. It turns dinner into an occasion, even on a weeknight. The kitchen keeps it balanced, so you taste grain, sea, and spice in harmony.
Picarones for Dessert
Save room for picarones because dessert at Los Andes deserves attention. These sweet potato and squash doughnuts come light, crisp, and gently spiced. The chancaca syrup flows over the ridges, giving caramel depth and a citrusy whisper.
They arrive warm, and the aroma will make you lean in. Sharing works, but it is easy to keep them close once you taste the glaze. The texture lands between airy and chewy, which makes them highly snackable.
Pair with coffee or a not too sweet cocktail to keep the balance. It is a simple finish that feels special without being heavy. You will walk out smiling, still thinking about that last sticky bite.
Pisco Sour Perfection
The pisco sour at Los Andes is a masterclass in balance. Bright lime, silky egg white, and clean pisco meet in a frothy cap with bitters dotted on top. The first sip is tart and plush, then it settles into citrus and floral notes.
If you love cocktails that feel timeless, this one will sit perfectly in your hand. It pairs with ceviche, but it also holds its own alongside richer plates. The temperature is icy cold, which lets the fragrance stay crisp.
Ask the bar team about variations if you want a twist. They keep the spirit of the classic while playing with seasonal ideas. Either way, you will likely order a second round because it disappears fast.
Dining Room Vibe and Service
The room at Los Andes feels lively without being loud. Warm lighting and wood accents create a relaxed stage for big flavors. You settle in quickly, helped by staff who know the menu and anticipate what you need.
There is a rhythm to the service that builds your meal thoughtfully. Courses arrive at a pace that keeps conversation flowing and plates hot. If you are curious about a dish, the team is happy to share details and suggestions.
Reservations are smart, especially on weekends. Even so, nothing feels rushed once you are seated. It is the kind of hospitality that makes the food taste even better.
Weekend Timing and Hours
Timing matters here, so plan around the schedule. Los Andes opens evenings with hours that favor midweek and weekend dinners: Wednesday and Friday from 5 to 9 or 9:30 PM, Saturday starting at 4, and Sunday from 4 to 8. Mondays and Tuesdays are closed, along with some Thursdays, so check before you go.
Arriving early helps with parking and a relaxed start. If you want a slower meal, book the earlier slots so courses stretch comfortably. The staff keeps the pace smooth, but popular nights fill quickly.
When you are set, lock in the date and invite a friend who loves bold flavors. The lighting glows at dusk, adding to the sense of occasion. A well timed visit turns dinner into a memory.
Gluten Free and Dietary Notes
Los Andes is welcoming when it comes to dietary needs, and communication is your best tool. Many dishes center on fresh seafood, grilled meats, and vibrant salsas that are naturally gluten free. Servers help flag sauces or sides that might need adjustment so you can order with confidence.
If you are avoiding dairy, creamy classics can often be swapped for lighter choices like ceviche or saltado. Vegetarians find bright starters and sides that can become a satisfying meal. The kitchen takes care with cross contact, and you will feel that attention at the table.
Always ask specific questions, because recipes evolve and specials rotate. They will guide you to the safest and tastiest path. You will leave feeling looked after, not limited.
Providence Date Night Pick
If date night needs a spark, Los Andes brings it. Share ceviche to start, split a lomo saltado, and finish with picarones for something playful. The energy in the room helps conversation glide, and the lighting flatters every photo.
Service understands pacing, giving you time between courses without losing momentum. Cocktails round out the mood, especially if you enjoy citrus and spice. You can keep it casual or lean into a more celebratory feel.
Make a reservation to avoid long waits on peak nights. Ask for a cozy corner if you like a quieter vibe. You will walk out with a shared favorite and plans to come back.
How to Order Like a Regular
Start strong with ceviche and anticuchos because they set the stage. Then choose one hearty classic like aji de gallina or lomo saltado, plus a vegetable side for balance. If you are sharing, stagger plates to keep the table lively and warm.
Ask your server for a sauce lineup, especially rocoto and aji amarillo. They are the secret handshake that regulars love. For drinks, begin with a pisco sour, then explore a crisp white or a light red depending on your main.
Close with picarones or a coffee if you prefer a less sweet finish. This rhythm makes the meal feel curated without fuss. By your second visit, you will be ordering like you have been coming here for years.
