The Red Llama Peruvian Restaurant Menu

Delicious Passion Fruit juice, made with pure passion fruit.

Kola Inglesa is one of Peru's most popular soft drinks. It is red in color and cherry-strawberry flavored.

Diet Inca Kola - National Soft Drink of Peru, a yellowish color and bubble gum taste.

Peruvian soda that has a sweet, fruity flavor that somewhat resembles its main ingredient, lemon verbena. It is sometimes categorized as a champagne cola.

A Blend nature's finest dehydrated fruits and ingredients handpicked from Cusco Peru. Illa tea create's exquisite infusions & tea blends that bring joy & wellness.

Specialty organic coffee with notes of chocolate and caramel, a medium body, and medium acidity.

Inspired by the legendary heritage of Perrier and bottled in the south of France, each refreshing sip infuses everyday moments with delightfully bursting bubbles and French sophistication. Feel Elevated with Maison Perrier.

Causa Limeña, with a top and bottom composed of mashed potato mixed with fresh lime juice and Aji amarillo sauce (Peruvian yellow pepper) giving it a fresh flavor. Garnished with Red Peppers, Klamata Olive Sauce, Peruvian Mayo & Creama de Rocoto. Choose the filling of your choice, or get it Acevichado

Yucca Frita also known as Cassava Potato, is deliciously crispy on the outside with a soft interior. They are served with a Mild Spicy Peruvian Yellow Chili Sauce (Huancaina) and topped with flaky sea salt.

Boiled potatoes in a gentle spicy, creamy sauce made of queso fresco (fresh white cheese) and sautéed ají amarillo (Yellow Peruvian pepper). Garnished with Kalamata Olives and Hard Boiled Eggs.

Nothing is more Peruvian than an Acevichado dish! Our delicious causa crowned with our famous Ceviche.

Leche de Tigre (meaning Tiger’s Milk), is the marinating liquid from a Ceviche, Peru’s most famous dish which impresses with its simplicity, freshness, and Peruvian flavor. This liquid infused by all the flavors and healthy nutrients of the fish, the aji, the onion and lime juice. In Peru it is believed to be a hangover cure and bringing the dead back to life, this juice is also known as an aphrodisiac that boost's the libido 🤭 (here supposedly the tiger comes into play).

This staple Peruvian “fast food” dish that you can find typically on the streets or in polleria's is exactly what its name indicates: salchi (sausages) + papas (potatoes). Salchi-papas. The explosion of mixed flavors from all of the Peruvian sauces, is a highly important and recommended part of the dish!

Cancha is a staple snack in Peruvian bars and set out on tables in Peruvian restaurants in lieu of a bread basket. It’s also oftentimes added as a garnish to some Peruvian dishes. We like to say it's un-popped popcorn, which isn’t necessarily true. It pops, but it just doesn’t pop-out, instead in pop's in. Cancha helps to have proper digestion thanks to its starch and fiber content. Besides, it has vitamins A and C and minerals such as calcium and iron. This food helps in the formation of red blood cells, due to being rich in complex B.

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.

Moist, slightly spicy, and with an exotic flavor provided by the banana leave wrapping; Peruvian tamale is made with white corn mote or dried corn, stuffed traditionally with pork or chicken, klamata olive, boiled egg & aji amarillo yellow chili. "Try them you will love them!"

Chicharron de pescado is a popular Peruvian street food, especially in coastal towns like Lima. These light, golden-brown fried fish nuggets have a crispy texture and deep-sea flavor that pair so well with lime and Peruvian Tartar Sauce!

Created by an immigrant of Switzerland who came to Peru back in the late 1940’s. Pollo a la Brasa AKA rotisserie chicken is marinated and thn roasted with some of the most flavorful peruvian spices & herbs. Crispy and flavorfull on the outside and very juicy inside. So good you’ll want it over and over again, is a true flavor explosion! *Red Llama Style (Adds Stir Fried Rice to the dish) Accompanied by thick French fries, Fresh salad, and three dipping sauces including Peruvian Mayo, Creamy vinaigrette dressing, and of course Ají de pollería a creamy green sauce made with yellow aji amarillo and huacatay (black mint leaf).

[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. Order this dish Llama style that substitutes our house steamed white rice with Chaufa Stir Fried Rice!

Pesto pasta, with a Peruvian twist. The origin of Tallarines verdes, dates to the 19th century, when a wave of Italian immigrants settled in Peru. Many came from Genoa—the birthplace of pesto—and they adapted the recipe to the available ingredients in Lima. This dish is served with our top loin lomo saltado *Add a side of Hauncaina sauce to give it a spicy twist.

ah-DOH-boh deh CHAHN-cho This mouthwatering Peruvian pork adobo, known as Adobo de Chancho, hails from the southern region of Peru. The magic of this dish lies in the overnight marinade, where pork loin is immersed in a flavorful blend of ají panca (Peruvian red pepper) and Chicha de Jora (a fermented corn beer). This creates an incredibly rich and savory taste. Traditionally Served with fluffy white rice and sweet boiled potatoes, it's the ultimate Peruvian comfort food experience.

[seh · vee · chay] Ceviche is the national dish of Peru and is generally considered the best Peruvian food worldwide. Cubes of Mahi-Mahi fish marinated in citrus juice. However, the spices in the marinade and accompaniments such as Peruvian white corn, corn nuts (cancha), and glazed sweet potato make the dish complete.

Grilled Octopus "Anticucho style". Traditionally prepared with beef heart, but here we incorporate all of the amazing & various flavors of our anticuchero chili sauce and serve it as Octopus with Calamari Rings. Served with Peruvian White Corn, Andean Potatoes and our house Ajis: Rocoto, Anticuchero & Huancaina.

Pasta a la Huancaina with Lomo Saltado are a blend of two of Peru’s most popular dishes, huancaina sauce and lomo saltado. The cheesy, creamy huancaina sauce combines perfectly with pasta and in this lomo version pasta, huancaina is served up with our top loin lomo saltado.

The Anticucho is -literally- the heart of Peruvian food. This heart beef dish of beef cooked in marinated in Peruvian Spices & Herbs has become one of the most beloved on tables around the world. Do not let "beef heart" throw you off, this is the most tender and flavorful meat you will ever try. Served with Peruvian White Corn, Toasty Baked Potato, Creamy Aji Anticuchero made with Huacatay (black mint), Peruvian Rocoto Caretillero & Huancaina Sauce.

Tallarín saltado is a Peruvian dish that is found in chifa cuisine. The name of the dish comes from the word "stir-fry" (saltear), in which the food is fried over high heat in small pieces. Tallarin Saltado consists of cooked noodles, vegetables and portions of meat sautéed to a flavorful taste. The seasonings comes from Chinese and Peruvian spices. Tallarín Saltado represents a localized Peruvian variation of chifa cuisine and bears a resemblance to the Chinese stir-fried noodle dishes known internationally as chow mein.

Arroz Chaufa is Peruvian’s version of Chinese fried rice. It is influenced by the influx of Chinese immigrants to Peru. The history of this dish dates back to the arrival of Chinese immigrants in Peru in the late 19th century. The great popularity of arroz chaufa has allowed its successful adaptation in different regions of Peru. Using local ingredients, original and flavorful recipes have been created, such as seafood chaufa or vegetarian chaufa which show the culinary treasures of each region.

Not your typical steamed white rice, this Peruvian white rice will be making you ask for more!

Chifles are fried plantain chips; they are very popular in Peru and across Latin America.

They come in a rainbow of colors: red, orange, yellow, green, white, and purple, and are used not only because they add a colorful note to dishes but a very spicy one as well. Native to the western slopes of the Andes and named after Lima, the capital city in Peru, Aji Limo chile peppers are considered to be very spicy ranging 30,000-50,000 SHU on the Scoville scale!

Lucuma is a fruit native to Peru, this fruit tastes a little tart and hints of maple syrup. Peruvian superfood was called the “Gold of the Incas”. In Peru, Lucuma ice cream ranks as #1 in popularity before even vanilla or chocolate!

This Cheesecake de Maracuya or Passion Fruit Cheesecake is an incredibly flavorful and refreshing cake, it is both sweet & tart as well as a Red Llama Favorite!

Crema Volteada, literally meaning "upside down cream", is probably better known as the Peruvian version of Crème Caramel or lets just call it a fancy Peruvian Flan. Sweet, rich and creamy while at the same time being so simple and somehow light, this addictive dessert is loved around the country of Peru.

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.

Aji Anticuchero is a creamy sauce made with aji amarillo (spicy yellow chili that is only grown in perù) and huacatay (black mint leaf). Pairs well with any dish but mostly with our anticucho dish. Spice Level: Not Spicy, just a kick of spice!

Ají de pollería is served national or international in any rotisserie chicken restaurant (polleria), It is impossible for them not to have it. This amazing sauce is made with Aji amarillo (Peruvian Yellow Pepper), Huacatay (Black Mint Leaf)

The Rocoto is the flagship pepper of Peru, it is consumed fresh and serves as an extra spicy kick on every dish. If you have visited a Peruvian Restaurant in the US and tried a "green sauce" (made with jalapeños), this is not the authentic in Peru. We highly recommend trying our Rocoto that pairs very well with any of our dishes and is served in all restaurants in Peru! Rocoto is a spicy fruit, but the intensity can be controlled by extracting the veins where the seeds are found since they are the ones that contain the highest amount of spiciness in this vegetable. In the southern part of Peru, they are usually removed and later eaten stuffed with meat.

Not for the faint-hearted, this Creamy Rocoto Sauce (aka uchucuta sauce) brings the heat to a roasted garlic aioli with a Peruvian spin…

Salsa Criolla is a typical Peruvian salsa to add on top of pretty much anything and everything. It basically transforms any dish into an absolute delight! Made out of red onions, lime juice, salt, pepper, Cilantro and a dash of salad oil. It makes it not only an incredibly flavorful but also healthy salsa.

Peruvian vinaigrette is a delicious traditional sauce widely known for being the perfect complement to enhance the flavor of the salad that accompanies our juicy a la brasa chicken.

Our House Mayonnaise is made with Eggs, vegetal oil, lemon, and spices. This special recipe is made to resemble the Peruvian home cooking flavors, use it and feel like in home.

Impress your guests with our famous Thanksgiving Turkey! This is one of the juiciest and most flavorful turkeys you will ever try! The rub forms a crust that locks in all the juices, even in the driest part of the breast meat is packed of flavor.