Api

I went in with low expectations — I'd had mediocre versions before. What I found was Api made with real commitment to charque dried llama meat and technique. The subtly spiced result was more complex and satisfying than anything I'd had before. salteñas are distinct from Argentinian empanadas with …

I was looking forward to Api here based on the reputation. The reality was disappointing. The subtly spiced character that makes this dish special was muted — either from shortcuts with llajua chilli salsa or from scaling up production at the expense of quality. Bolivia preserves some of the most a…

I ate Api at three different restaurants in the same week to compare. The results were illuminating. The use of chuño freeze-dried potato varied significantly — only one got it right. The earthy from Andean ingredients profile should be consistent but interpretation differs widely. salteñas are dis…

Api here was solidly made — earthy from Andean ingredients without anything to complain about. quinoa was present and handled reasonably. But something was missing from the depth that this dish should have. Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-dry…