Sit on a breezy patio and eat beautiful ceviches at Llama Queen - Review - Austin - The Infatuation
"If you’ve ever found yourself caught in the Govalle vortex between the pink margaritas at De Nada Cantina and the warehouse-party vibes of Central Machine Works, wondering if there’s somewhere to get tastier drinks and even better food on a more relaxed patio, Llama Queen is your answer. This mostly outdoor Peruvian spot feels like a secret oasis tucked just off of East Cesar Chavez, with twinkling lights, polished picnic tables, and a casual energy that still feels fancy enough for cute date nights or a relaxed evening out with friends. The menu hits many Peruvian classics—anticuchos, ceviches, and lomo saltado—but it’s brief enough that you don’t have to think too hard to make a decision. The food is on the pricey end, but it’s backed with enough quality to feel like you’re eating at a place with tiled floors instead of gravel and dirt. The ceviches are bright and fresh, the meats are tender and perfectly seasoned, and the pisco sours pack just the right amount of punch. When the weather is nice, there’s not much more you could ask for in a restaurant. photo credit: Nicolai McCrary photo credit: Nicolai McCrary photo credit: Nicolai McCrary Pause Unmute Food Rundown Drinks If you're not in the market for a pisco sour, the chicha morada has all the fun of a cocktail but none of the booze. This classic Peruvian drink made from purple corn is flavored with pineapple, cinnamon, and cloves. It’s rich, slightly sweet, and very refreshing on a warm Austin evening. photo credit: Nicolai McCrary Ceviche Tasting All of Llama Queen’s ceviches start with fresh, thick-cut seafood tossed in leche de tigre. Depending on which you order—there’s a classic, a mixed, and a Nikkei version—it gets finished a little differently. If we had to pick one, we’d probably go with the Japanese-Peruvian Nikkei, but you can also order the tasting and get a small portion of all three. photo credit: Nicolai McCrary Pollo a la Brassa The roasted chicken seems to defy laws of poultry physics. It looks like it should be crispy and a bit dry, but it’s some of the juiciest chicken you’ll find in town. It’s heavily seasoned, and served with an assortment of dipping sauces that are each as good as the next. photo credit: Nicolai McCrary Lomo Saltado The filet mignon is cut thick and stir-fried in a savory mix of soy sauce, red onions, and tomatoes. It’s a simple dish with high-quality ingredients that really shine. Be warned—this might ruin future lomo saltados for you. photo credit: Nicolai McCrary" - Nicolai McCrary
