Llama San, the first peruvian restaurant awarded by The New York Times

¡Arriba Perú! Although this time, the shout of celebration was heard far from South America. Llama San, a Peruvian fusion food restaurant located in New York, received the highest recognition of The New York Times through its culinary critic, Pete Wells.

The peruvian-japanese restaurant received three stars (top award) of the prestigious newspaper. In the summary, Chef Erik Ramírez, who in the past got favorable comments for the work in his restaurants Llamita and Llama Inn, received several compliments.

"The starting point of his menu is Nikkei cuisine, the hybrid style forged by Japanese cooks living in Peru, but Mr. Ramirez hasn’t let himself get tied down by it. Certain Llama San dishes have clear Nikkei roots, but have sprouted into something new. Others seem to come from an imaginary Peruvian-Japanese world that Mr. Ramirez dreamed up", wrote Pete Wells for The New York Times.

It is the first time that The New York Times awards with three stars to a peruvian restaurant. "The savory menu, printed on sheets of Japanese paper as soft as an old dollar bill, hops from success to success. I’m not sure Mr. Ramirez knows yet how good the food at Llama San is". Wells did not get tired of writing wonders about chef Erik Ramírez and his innovative restaurant. And it was not for less, because in Llama San creativity merge with the tasty Peruvian food.

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