And Patrick interprets llajua, the accompanying hot sauce, as more chutney than salsa, leaving out tomatoes and building on a base of quilquiña, an Andean cousin to cilantro. The words, unprintable here, are emblazoned in hot pink on pins for sale at the counter.Overstuffed (and Underground) Pastry at Bolivian Llama Party But the sandwiches de chola are excellent, spiritual kin to Vietnamese banh mi, with a crucial layer of pickled carrots and onions brined in chicha, a beer of fermented maize.Every corner of the stand’s bright yellow ceiling is graffitied with exultations (“Delicioso”) and drawings of salteñas with human faces, dashing past city landmarks and riding the subway under ads for “zit cream.”The brothers’ unofficial slogan, born late one night from the mutterings of a drunk customer, is a direct challenge to empanadas, an invitation to a throwdown.

Order food online at The Bolivian Llama Party, New York City with Tripadvisor: See 43 unbiased reviews of The Bolivian Llama Party, ranked #2,840 on Tripadvisor … Another comes with chicken breast that seems to have passed several lifetimes simmering with chicken ends and bones, the earthiness of the stock leavened by ají amarillo.

In Bolivia, this is supposed to be black, like the waist-length braids of the country’s indigenous women, worn under bowler hats. There little slide type sandwiches are amazing!! by Ryan Sutton Sep 27, 2016, 11:45am EDT I also had the truffle fries with the garlic aioli which...This is the version of our website addressed to speakers of Get quick answers from The Bolivian Llama Party staff and past visitors.Note: your question will be posted publicly on the Questions & Answers page.57th/58th Street & 8th Avenue In the Subway Tunnel, Under Columbus Circle, New York City, NYCan a vegan person get a good meal at this restaurant?Can a vegetarian person get a good meal at this restaurant?Really yummy food with lots of flavor and special touchesBest place for a quick bite- worth getting off the 1 for! At first glance, it may look like one, a pouch of stuffed dough with a ruffly edge. They accept all types of credit cards.The chimba Saltiana is fantastic! Always recommended to people visiting from out of state. Wow!

“Here, people just think it looks burned,” said Patrick Oropeza, the chef, who stops the baking at dark gold.Most important is that salteñas are heavy with jigote, a soupy stew cooked for days, lush with broken-down cow’s foot and kindled by roasted chile paste. They have 2for 10.00 empanadas after 2pm. A word of warning: Scotch bonnets are also present, in force.The brothers, who live within 10 blocks of one another near the border of Brooklyn and Queens (where they grew up), started selling salteñas at street fairs in 2012, when Patrick and David were trying to raise money to cut a demo for their prog-rock band. It’s similar to empanada but it’s filled with a stewed meet and sauce.

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Savory with a slight sweetness in the pastry.I went ate here when they were we Smorgasburg and I had the chicken and beef saltañas and it was amazing! There the resemblance ends, or so insist Alex, Patrick and David Oropeza, three brothers who run First, the dough is sweet, touched with cane sugar and ají amarillo, an Andean chile that tastes of mango, raisins and a steady onslaught of sun.

No air pockets are allowed, lest the salteñas, mid-baking, explode.As is done with Chinese soup dumplings, it is safest to nibble off one end to let the steam out, then sip the liquid until its level descends enough that you can eat without spilling.

That being said, a 4 star is quite impressive coming from me....We went for the pork chola deal for lunch which was super tasty and great value. Menu, hours, photos, and more for Bolivian Llama Party at Turnstyle Market located at 1000 S 8th Ave Ste 5.5, New York, NY, 10019-4310, offering South American, Dinner and Lunch Specials. Hours.

Food is authentic Bolivian, however perfectly pushes the boundaries and makes the most creative delicious empanadas and sandwiches.

Find out how three brothers managed to propel their business, The Bolivian Llama Party, into one of New York City's must-try food stands. The exception is an underseasoned quinoa-mushroom version in which agar-agar supplants cow’s foot, giving the jigote a slightly viscous texture, oddly reminiscent of American chop suey.In Bolivia, salteñas often contain half a hard-boiled egg (Patrick adds just a sliver) and an olive with the pit still inside, which you will not find here. I wish I could run over and grab a few right now.You have to note my bias in this rating. I stopped at the Brooklyn location across from BAM in the Gotham Market. Here's what people are …

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