Bolivian Llama Party

"The salteñas at Sunnyside's Bolivian Llama Party are round, curvy, and golden brown, with perfect wavy folds clamping them closed. What really sets this empanada variant apart though is the piping-hot, stewy filling inside. Choose between chicken or beef, nibble off a corner of thick pastry, and slurp with caution. Lace with drops of their green sauce and repeat. One salteña makes a pretty filling snack, best enjoyed right outside the takeout window. But it's always very tempting to take a dozen frozen ones home for later." - will hartman, willa moore, molly fitzpatrick, monica prestia

"Have you ever formed a dance circle around a fried chicken sandwich? Or cheersed a stranger with a piping hot salteña? That's the party of Bolivian Llama Party. The walk-up window in Sunnyside usually has people hanging out in front of the primary-colored awning, eating scoops of purple corn ice cream while Bolivian Top 40 blasts from the speakers. Bolivian Llama Party gets points for the sidewalk scene, sure, but even more so for showing off a cuisine that's difficult to find in the five boroughs. Their signature salteñas—thick, handheld pastries filled with slurpable beef or chicken stew—are the perfect ambassadors to newbies. As are the trancapecho sandwiches filled with thinly pounded steak, and cups of creamy peanut soup. A lot of the time, Bolivian Llama Party saves its more traditional stuff for weekend specials. So if you’re here on a Saturday, prioritize those. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Not all of the dishes are traditional, per se. Our favorite thing on the menu—and one of the most popular—is the fried chicken sandwich called the diablada broster. This many years into NYC's hot chicken takeover, most versions have started to taste the same, but Llama’s locoto pepper sauce has a curiously sweet aftertaste that'll linger once your tongue returns to life. It still burns, but with a distinctive fruity flavor. And unlike the specials, this sandwich never leaves the menu. BLP didn’t need to make this much noise to get our attention—a walk-up window with a couple of picnic tables out front can be great without any fanfare. But the sidewalk scene is part of the fun. If you’re lucky, it'll turn into a full-fledged block party, sometimes with an actual DJ, dancers, and people passing around water ice. And, even if not, the food alone feels festive. Every time we crack open another salteña, we find ourselves making a little noise, too. photo credit: Kate Previte photo credit: Alex Staniloff photo credit: Alex Staniloff Food Rundown photo credit: Kate Previte Diablada Broster Fried chicken sandwiches aren’t the first thing to come to mind when we think of Bolivian food, but Bolivian Llama Party’s version is their most popular order—and a bit of a dare. The Diablada is one of three different flavors, and, as the name suggests, it’ll have you cursing the devil. The fiery fried chicken is coated in Bolivian locoto chile powder, and served with a vinegary locoto-scotch bonnet fire sauce on the side. Add avocado for some relief from the heat, buy a few extra water bottles, and enjoy the ride. photo credit: Kate Previte Salteña Perfect little pockets of beef or chicken stew, with a thick and chewy pastry to hold it all together. Somehow, the bottoms don’t get soggy. These aren’t spicy, but they are served with a moderately hot salsa. photo credit: Alex Staniloff Trancapecho Beef Sandwich The breaded and fried steak is super tender, and the creamy llajua mayo on top adds a nice kick that won’t bring you to your knees like their locoto-based condiments. photo credit: Alex Staniloff Sopa de Maní This creamy peanut soup, made with beef broth and potatoes, is light and slightly sweet, with none of the heaviness of peanut butter or peanut sauce. Add brisket. photo credit: Alex Staniloff Artichoke Mac n Queso Our least favorite item on the menu. Despite the queso sauce on top, it’s pretty dry and the artichoke doesn’t help. photo credit: Alex Staniloff Huminta Arroz Con Leche We love this sweet and salty rice pudding, made with white corn and anise, and topped with cheese. It’s inspired by humintas, which are sweet corn tamales with the same flavors." - Neha Talreja

"On a sunny day, the scene outside Bolivian Llama Party is essentially a block party. Located on a busy street in Sunnyside, the takeout window serves salteñas, rellenos, and sweat-inducing fried chicken sandwiches to an eager crowd, while Bolivian Top 40 blasts on their speakers. Stick around at one of the small tables under the shade structure—you’ll want to stay by the takeout window so you can follow that fiery diabla sandwich with some purple corn ice cream. " - neha talreja, bryan kim, nikko duren, molly fitzpatrick

"Bolivian Llama Party is offering an assortment of goods like salteñas, ice cream, and frozen salteñas to be baked at home. The shop is open for delivery and takeout, though it’s operating from Queens rather than its counter inside the Columbus Circle subway station. Orders can be placed online here for pickup at 4414 48th Avenue in Woodside or delivery within a two-mile radius. Check the Bolivian Llama Party Instagram for daily updates." - Carla Vianna, Serena Dai, Tanay Warerkar

"Fried chicken sandwiches aren’t the first thing to come to mind when we think Bolivian food, but Bolivian Llama Party’s version has become a Sunnyside staple—and a bit of a dare. The Diablada is one of three different versions, and, as the name suggests, it’ll have you cursing the devil while begging for more. The fiery fried chicken is coated in Bolivian locoto chile powder, and served with a vinegary locoto-scotch bonnet fire sauce on the side. Add avocado for some relief from the heat, buy a few extra water bottles, and enjoy the ride. " - Carlo Mantuano, Kenny Yang, Neha Talreja, Bryan Kim