The Red Llama Peruvian Restaurant The Red Llama - Lone Tree

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.

Our House Classic Pisco Sour made with Caravedo Mosto Verde Top Shelf Pisco

The Chilcano is a classic Peruvian cocktail that combines the snap of lime and pisco with the refreshing fizz of ginger ale.

Our Bright Red House Margarita made with Casamigos Blanco 100% agave & Maraschino Cherries l.

Llama De Verano is our version of Tinto de Verano ("summer red [wine]"). This is a refreshing combination of our house Red Wine (Casillero del Diablo-Cabernet Sauvignon), fresh sliced fruit, lemon soda, ice, and a splash our delicious Chicha Morada. You'll love sipping on this refreshing drink!

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.

Peru - German Pilsner - 5.2% ABV. This German-style Pilsner is crisp and refreshing. Pours bubbly, and has a golden-yellow look. Smells fresh and light with a hint of lemon. Brewed in Peru.

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.

A wine that delivers the flavours of cherry and blackcurrant, together with a subtle touch of vanilla. On the palate it has a medium body with marked tannins, which lead the way for a long finish.

The ripe red fruits and soft notes of black prunes and blackberries of this wine make it perfect to enjoy the simple pleasures of life. A fruity, mature and balanced wine, ideal for long and comfortable nightlong conversations.

Fresh from the very start. Stands out for its notes of lime and peach with a touch of herbs. In the mouth it keeps its freshness, together with a medium, balanced acidity.

Fresh and fruity with aromas of pineapple, peach, and citrus alongside hints of hazelnut from its time in the barrel.

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.

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.

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.

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

[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.

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

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

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!

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!

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.

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.

Sliced and deep-fried in like French fries, this is an alternative starchy accompaniment for many a meal in Peru. One thing’s certain, these Peruvian fried plantains are more-ish. It’s hard to stop at one, or two, or even three. It’s best to pair this dish with some protein or salad.

[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.

[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.

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.

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.

Anticucho, a true culinary gem of Peru, showcases the heart of the nation's cuisine. This delectable dish features beef heart, marinated overnight in a vibrant blend of Peruvian spices and herbs, with the rich, smoky ají panca pepper taking center stage. Don't be misled by the ingredient; this is an incredibly tender and flavorful experience, surpassing even the finest filet mignon. It's served alongside Peruvian corn, perfectly baked potatoes, and a trio of authentic house-made salsas: Huancaina, Ají Anticuchero, and the classic Rocoto.

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.

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 than roasted with some of the most flavorful Peruvian seasonings. 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! 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).

The Spanish Paella is popular all over the Americas and the Caribbean where each culture has made it their own version — in Louisiana the Creole and Cajun cooks transformed the Paella into the Jambalaya, and in Peru spicy aji amarillo with an onion sofrito and a dash of parmesan cheese gave birth to the delectable - Arroz con Mariscos, also known as the Peruvian Paella.

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.

Crispy on the outside & Fluffy on the inside Steak Cut French Fries.

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

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!

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

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.

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.

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.

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

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)

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.

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!

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.

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.

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!