The Red Llama Menu

Peru's National Cocktail is sure to impress, and prepared with a Peruvian wine grape's picked at coastal valley regions in Ica, Peru where nearby you can find the best and only natural sand dunes in the world. Pisco Sour taste's quite unlike any other, think of it as a "Limecicle" a refreshing cocktail. It's a curious mix of sharp, tang & sweet and Its texture changes from cloud-like foam to icy cold when the liquid breaks through its wall of egg white's. *Liter serve 6-8 glasses

Cusqueña is a Peruvian lager beer brewed at 8,000 ft above sea level in the Andes, 40 km from Machu Picchu. It's known for its distinctive flavor, which is said to be smooth and refreshing with notes of caramel and citrus, and a hint of sweetness. Cusqueña is brewed with high-quality, locally and regionally sourced ingredients, and the water from the Andes is said to contribute to its unique flavor.

Delicate notes of plum and cherry mark the bouquet of this wine, followed by light touches of pepper and dark chocolate. On the palate it has a medium body and firm tannins.

Chicha Morada is the representative drink of Peruvian cuisine. Red Llama customers are saying it tastes like "Christmas in a cup" and a must try! This cold, refreshing & sweet beverage that is made with purple corn (ckolli) from the Andes mountain region of Peru. The Purple corn is rich in anthocyanins, a powerful antioxidant with various health benefits, we boil it daily for four hours and is infused with a blend of spices and tropical fresh fruits to create a delicious and healthy drink.

chee · chah · rrohn Peruvian ceviche has become so popular around the world, and since we are famous for fusing flavors and dishes if you see "Acevichado" anywhere on our menu we would say that dish has been “ceviche’d.” This is a delicious meal that contains pieces of crispy fried pork belly, and tossed in ceviche juices!

[low · mow saal · taa · dow] Peru's most loved dish and a Red Llama's favorite! Tender slices of Top Loin Beef deeply seared in a wok with Blister-y onions and juicy tomatoes. This top selling dish is served with crispy french-fries and steamed white rice that drench in Peruvian/Asian juicy spices that all unite in this classic Chinese-Peruvian stir-fry. Lomo is often considered Chifa Cuisine or a fusion of Peruvian and Chinese food. Lomo saltado translates to “stir-fried beef”(or literally “jumping beef”)- similar to a Chinese style sir fry dish that was actually created by Chinese cooks in Peru. Chinese food and Chinese technique became so popular in Peru that it began to influence traditional Peruvian cuisine, and Andean dishes.

These Peruvian Churros are crispy on the outside and soft, fluffy and stuffed with Manjarblanco (Dulce de Leche). They’re fried and then immediately rolled in cinnamon sugar.

Huancaína (pronounced wan-kay-eena) sauce originated from the Huancayo region of Peru. The story goes that a woman from Huancayo invented the dish, which she served to the railroad workers who were building the high altitude railroad (Ferrocarril Central Andino) from Lima to Huancayo in the Andes. The dish became so popular that it was named after this woman, La Huancaína, whose real name seems to have been lost to history. The key ingredient for this sauce is the spicy aji amarillo chile pepper. These so-called "yellow peppers" look orange or red when ripe, but they turn yellow as they cook, giving this sauce its bright color. Queso fresco cheese is the other main ingredient, a firm but crumbly white cheese that is popular in this region of Peru. The sauce is traditionally thickened with saltine crackers, which add to the distinctive flavor and texture of this unique recipe.

In Peru, there’s no better cure than a concentrado de chilcano de pescado (concentrated fish broth) to restore your energy. They say that the fishermen of yesteryear used to prepare a reinvigorating stew made with fish, herbs and a touch of bitter orange, which was eventually named chilcano. Today, this delicious broth is made with fish head, yellow peppers, parsley and lots of lemon. It’s one of the favorite dishes to undo the havoc wreaked by an evening of celebration.