La Llama Rustica

Addicted to the good food I couldn’t help talking to the people eating at Mochikas.  I approached a Peruvian woman seating next to us and asked about other places to try, she mentioned “La Llama Rustica” and gave us the approximate address, something to expect! (the aproximate address)

The following day I called the place and the person in the other side told me that they had ceviche and pollo and that they are open Saturdays and Sundays only.  "Interesting," I thought, "the cook must have a week job and does the restaurant thing on the weekends only."

A bit weird but... hey, why not!

It was a Sunday afternoon and I was busy working with my new computer.  I promised to be at the Restaurant at 7:00 pm.  It was already 6:45 when I took off from home in Richmond. Amazingly enough the travel time from Richmond to Boundary and Hastings took me only 15 minutes, I might not been driving quite at 50 km/hr all the time but I made it safe.

The place looked great, nobody there, just the one table with a couple of people. “Mmmmm” strange, but anyways let’s try it.  They had ceviche and chicken with rice.

The ceviche was awesome but surprise! Surprise!... the chicken was beyond belief. Yes, you can say chicken is chicken but... NO in Peruvian language Chicken can be phenomenal.  I asked Carmen, the cook, where she cooked it.  She pointed the back of the building and say “in a BBQ outside!” The taste of the dressing incomparable.  I thought that the chicken from the Swiss Chalet was great but after tasting this one, I can’t go there anymore.

From now on if I want chicken is at “La Llama Rustica.” (addictive)

Yesterday after an afternoon playing with my remote controlled sailboat at Como Lake, it was time to go back to la Llama Rustica.  I called and asked if they had chicken.  Carmen said no, and she went on telling me that they had “aji de camarones” and “anticuchos.”

Since my gourmet curiosity is bigger that not eating the "Chicken" I went to try.

The aji de camarones was what the Peruvian call it “suave.” “Suave” is delicious but not phenomenal, not addictive like a good ceviche or a good chicken. Excellent color, texture and smell.  What is in the aji de camarones, I am not too sure but I can tell you that there are slices of perfectly cooked potatoes covered in the yellow creamy souce of the aji contrasting with the red texture of the prawns sided by a snow white rice.  Delicious.

Then I couldn’t let the opportunity pass to try the anticuchos de Corazon de pollo. Again “suave.” Soft the chicken hearts let themselves relish.  In my opinion great but lacking a little more of a kick from the dressing.  It took me just seconds to enjoy the anticuchos. Delicious again.  Can’t find this flavour anywhere else.

The taste of the hot sauce made with rocoto is beyond belief!

 Bonne appetite!