What does modern Peruvian food taste like? We're here in Williamsburg at the Llama Inn to find out.
Eleven Madison Park alum Erik Ramirez is drawing from his Peruvian heritage to create creative and delicious plates at the unexpected Williamsburg opening, Llama Inn.
"I like to call it 'new Peruvian,'" said Ramirez, chef at Llama Inn. "Kind of like taking New York City, the way we cook here. And marrying those influences with Peruvian ingredients.
"Bringing it together, and just touches of flavors I don’t think people have had before in New York City."
Modern takes on traditional dishes like anticucho, skewers made here with beef hearts, pork belly and other proteins are just the jumping off point for Ramirez’s creativity.
"I would say the most signature dish would be the beef heart anticucho," Ramirez said.
Dishes like the beef tenderloin reflect the many international influences found in Peruvian cuisine.
"That was a dish I grew up eating that my mom used to make for me a lot," Ramirez said. "We make our own little version of it. We serve it with Chinese-style crepes so you kind of eat it like a taco type thing."
Even the cocktails pay homage to native ingredients. A house-made quinoa-almond orgeat, sweetening syrup traditionally made with barley, is the secret ingredient in many drinks including the Cumbria.
So the moment of truth, I'm gonna try the amazing looking beef tenderloin french fry creation which looks awesome. You start with this little crepe and a little more sauce. Kind of a soy based sauce also, so it's almost like a fusion of a Chinese steak mixed with some Peruvian sauce and french fries.
I'm also going to try this beautiful beet salad which has little cherry tomatoes and crumbled. Beautiful. I feel bad eating it.
I'm gonna try this beef heart skewer which looks awesome. Really spicy and delicious. Don't be afraid of beef hearts they're really good. For some of the most exciting food you'll have all year, definitely come check out Llama Inn in Williamsburg.