On today's episode of THE FOOD SEEN, Erik Ramirez grew up in New Jersey with his Peruvian-Japanese grandmother. Decades later, his restaurant Llama Inn in Brooklyn, is in exploration, and honor to, his blended past. There's a long history behind Nikkei cuisine, a proverbial bridge blending Peruvian ingredients and Japanese techniques, which sees ceviche in a similar vein to sashimi, anticuchos (grilled skewers) akin to yakitori. Just like the great expanse between the Andes and Amazon, there's a range of flavors that are found at Llama Inn, worlds apart, bound by Brooklyn.
On today's episode of THE FOOD SEEN, Erik Ramirez grew up in New Jersey with his Peruvian-Japanese grandmother. Decades later, his restaurant Llama Inn in Brooklyn, is in exploration, and honor to, his blended past. There's a long history behind Nikkei cuisine, a proverbial bridge blending Peruvian ingredients and Japanese techniques, which sees ceviche in a similar vein to sashimi, anticuchos (grilled skewers) akin to yakitori. Just like the great expanse between the Andes and Amazon, there's a range of flavors that are found at Llama Inn, worlds apart, bound by Brooklyn.
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