New ‘Kid’ on the Block
A Perfect Peruvian Paradise
Words by Guadalupe Triana Photos by Baptiste Despois
On East Cesar Chavez, a relaxed, yet refined, eatery has captivated Austinites with its charming details and equally stunning dishes. Outside the Quonset hut structure that houses a tiny, yet creative kitchen, there’s a vast outdoor dining area with countless touches of color that transport guests to a distant land without ever leaving East Austin.
The bright neon-colored sign atop Llama Kid is made up of tiny replicas of classic chicha artist concert posters, like El Chacalón and Grupo Alegria, paying homage to owner and chef Diego Ysrael Sanchez’s favorite artists growing up.
Born and raised in Huancayo, Peru, Diego moved to the states in 1999. Since then, Diego’s life has revolved around the kitchen. He began his career as a server, and that’s when he knew he would become a chef. When renowned Peruvian chef and entrepreneur Gastón Acurio launched La Mar Cebichería in New York, Diego landed the job as sous chef. The idea of preparing Peruvian cuisine in a high-caliber setting was new to Diego, but he remained inspired working with an esteemed chef.
Fast forward to 2020 when Diego brought his talents to Austin. It quickly became clear to Diego that Austin would be the place to bring his vision for Llama Kid to life. “Llama Kid is just the food of my childhood—it’s memories of Peru,” he explains. “It’s also the techniques that I have acquired through my work and my travels around the world.”
The first version of Llama Kid took place in a ghost kitchen, and because of the pandemic, food was only available for takeout. Not long after opening and experiencing overwhelming success, one of Diego’s Peruvian customers introduced him to Rosa Santis.
Diego pitched the concept of Llama Kid to Rosa, and from there, everything moved rather quickly. She loved the food, and something just clicked. Diego smiles, “I think it was meant to be.”
The menu is a journey itself, offering visitors a fresh ceviche bar, an array of healthy options, and plenty of Peruvian classics.
The Mixto plate is a seafood enthusiast’s dream. The dish comes with a savory mix of fried calamari, fluke, shrimp, octopus, sweet potato, Peruvian corn and cancha corn, or toasted corn, all covered in the ají amarillo leche de tigre juice, otherwise known as the fresh, acidic liquid concentrate left on the plate. “It’s our culture we’re trying to introduce to Austin,” Diego remarks with pride.
Despite the primarily Peruvian perspective, for several of the dishes, Diego takes cultural inspiration from other cuisines as well. He prepares Seco De Costilla, or short ribs, like the French do, whom he regards as the best at braising meats. For the anticuchos, or skewers, Diego emulates the grilling techniques often found in Mediterranean cuisine.
So far, the ‘new kid on the block’ has been welcomed to East Austin with open arms because of Diego’s hard work, dedication, and welcoming demeanor as he stops by to ask patrons about their experience. “I’ve always known that things could go left,” Diego says. “But I also know that if I give my everything, the best will happen.”
Did you know?
A few of the signature Llama Kid cocktails are made with Peru’s national spirit, pisco, a type of brandy, or distilled grape wine, only produced in Peru and Chile. Try the Pisco Sour, which comes with La Caravedo Pisco, fresh lime juice, bitters, and of course, the essential egg whites.
Contact:
4620 E Cesar Chavez St.
llamakidatx.com
@llamakidatx
