Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants. 
What you'll learn with chef Erik Ramirez
Two factors that define Peruvian cuisine (3:05) The ethnic influences within Peruvian cuisine (3:51)What Peruvian cooks learned from the Japanese (6:20)How Chef Erik Ramirez is adapting his restaurant concept to New York (9:13)His favorite Peruvian food growing up (10:20)When Chef Erik Ramirez changed his mind about Peruvian cuisine (11:33)How his first opportunity to cook Peruvian food came about (13:28)The concept behind Llama Inn (16:00)Balancing tradition with creativity on a menu (17:52)One of the defining ingredients in Peruvian cuisine (20:15)Chef Erik Ramirez creative process when conceptualizing a new dish (21:02)How the pandemic affected his business (27:10)How a new recipe idea makes it on the menu (30:50)Blending classic French technique with Peruvian traditions (34:30)Making Ceviche 101 (36:01)When you can expect a cookbook (42:18)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast
Links to other episodes in New York
Conversation with Chef Dan KlugerInterview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library
Links to most downloaded episodes (click on any picture to listen to the episode)



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Madai ceviche, coconut, uni, matcha





Aged duck nigiris @ Llama San





Pork Tonkatsu, Udon Verde, Pickled Cucumbers





Scallop Ceviche from Chef Erik Ramirez

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I wanted to create something that allowed me to use the seasons and the local from New York. It gave me more of a culinary playing field.

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In Peruvian cuisine, particularly, you need to know where it stems or comes from. History and cuisine go hand in hand.

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I knew Peruvian food from my childhood and only certain dishes that I liked or that my mom would make. I didn't have an understanding of all the cultural influences and the ingredients until I went on a culinary trip to Peru when I was 28.
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Creativity would come first before technique. Food concept stems from creative. You're brainstorming, you're talking to your chefs, and you're basically creating a concept.

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