Comparing Api across three restaurants — an honest verdict

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 distinct from Argentinian empanadas with a juicy broth filling. The best version came from a traditional Andean home, which felt authentic. singani grape spirit was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Api is larger than you'd think.