Fusion Andina

Specialties

Join us for the distinct flavors and colors that characterize the Andean heritage. We are a Bolivian-​Peruvian fusion restaurant in downtown Beverly, Massachusetts, offering our visitors traditional fare from the Andes. Our select dishes include braised and grilled meat, fish, seafood, and poultry; creamy or smoky starches and greens such as yucca, potato, choclo, tunta and chuño; gravies and spices rarely found in New England, ranging from aji amarillio to rocoto; and beverages and sweets to further the celebration, with numerous vegetarian, vegan, or gluten-​free items on offer. See something unfamiliar or curious included in our menu? Ask any member of our engaging and dedicated staff for concise and informative descriptions. We at Fusión Andina count the atmosphere as part of the educational and entertaining assemblage we hope to offer new– and repeat-​comers alike: Join us on Saturday nights for festive live music by our in-​house band Canto Bolivia, variably featuring zampoñas (Andean pan flute), charango (lute family), guitar, and sometimes harp. Please, put us on your map and enjoy!

Meet the Business Owner

Emigdio C.

Business Owner

I was born in La Paz Bolivia. I come from a very small family with only one brother. My inspiration to the kitchen comes from my mother, who was inspired from my grandmother. I’ve seen my mother’s cooking from scratch, always using the freshest ingredients, and the most traditional comfort Bolivian cuisine. They use the slow cooking method, with many traditional spices, like cayenne, cumin, hot peppers, etc. I was always intrigued to work in the kitchen since I was little boy.

After at the University of Universidad Mayor de San Andres in Business Administration, I married my wife Maria and immigrated to the United States, we settled in Boston, and right after that I found a job as the newly opened The Inn at Harvard. I began working in the kitchen in the stewarding side, not far after I started working at this hotel; the chef noticed my talents at the kitchen when from time to time asked me to help in busy nights. Soon after that they’ve promoted me to do Cook, Sous Chef, Exe. Chef.