Erik Ramirez's guest appearances

Erik Ramirez

Prince Street

THE FOOD SEEN

Princeton Tigers

flavors unknown podcast

Munchies - The Best of

Different Accents with Carolina & Nicole

Jose Garces

Chris Cosentino

Jamie Bissonnette

John Mackey

John Bush

Sarah Suzuki

Gaby Dalkin

Priya Krishna

Alison Roman

Jody Williams

Adam Perry

Jon Bonné

Richard Betts

Joe Campanale

Tom Colicchio

OwlTail

Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants. 					What you'll learn with chef Erik Ramirez				Two factors that define Peruvian cuisine (3:05) The ethnic influences within Peruvian cuisine (3:51)What Peruvian cooks learned from the Japanese (6:20)How Chef Erik Ramirez is adapting his restaurant concept to New York (9:13)His favorite Peruvian food growing up (10:20)When Chef Erik Ramirez changed his mind about Peruvian cuisine (11:33)How his first opportunity to cook Peruvian food came about (13:28)The concept behind Llama Inn (16:00)Balancing tradition with creativity on a menu (17:52)One of the defining ingredients in Peruvian cuisine (20:15)Chef Erik Ramirez creative process when conceptualizing a new dish (21:02)How the pandemic affected his business (27:10)How a new recipe idea makes it on the menu (30:50)Blending classic French technique with Peruvian traditions (34:30)Making Ceviche 101 (36:01)When you can expect a cookbook (42:18)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast					Links to other episodes in New York				Conversation with Chef Dan KlugerInterview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library					Links to most downloaded episodes (click on any picture to listen to the episode)		Jeremy Umansky in Cleveland3 Chefs in Austin - What is more important: techniques or creativity?Misti Norris in DallasCarlo Lamagna in Portland#gallery-1 {				margin: auto;			}			#gallery-1 .gallery-item {				float: left;				margin-top: 10px;				text-align: center;				width: 25%;			}			#gallery-1 img {				border: 2px solid #cfcfcf;			}			#gallery-1 .gallery-caption {				margin-left: 0;			}			/* see gallery_shortcode() in wp-includes/media.php */Madai ceviche, coconut, uni, matchaAged duck nigiris @ Llama SanPork Tonkatsu, Udon Verde, Pickled CucumbersScallop Ceviche from Chef Erik Ramirez							Click to tweet		I wanted to create something that allowed me to use the seasons and the local from New York. It gave me more of a culinary playing field. 				Click To TweetIn Peruvian cuisine, particularly, you need to know where it stems or comes from. History and cuisine go hand in hand. 				Click To TweetI knew Peruvian food from my childhood and only certain dishes that I liked or that my mom would make. I didn't have an understanding of all the cultural influences and the ingredients until I went on a culinary trip to Peru when I was 28.				Click To TweetCreativity would come first before technique. Food concept stems from creative. You're brainstorming, you're talking to your chefs, and you're basically creating a concept. 				Click To Tweet

Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants. 		 			What you'll learn with chef Erik Ramirez		 		Two factors that define Peruvian cuisine (3:05) The ethnic influences within Peruvian cuisine (3:51)What Peruvian cooks learned from the Japanese (6:20)How Chef Erik Ramirez is adapting his restaurant concept to New York (9:13)His favorite Peruvian food growing up (10:20)When Chef Erik Ramirez changed his mind about Peruvian cuisine (11:33)How his first opportunity to cook Peruvian food came about (13:28)The concept behind Llama Inn (16:00)Balancing tradition with creativity on a menu (17:52)One of the defining ingredients in Peruvian cuisine (20:15)Chef Erik Ramirez creative process when conceptualizing a new dish (21:02)How the pandemic affected his business (27:10)How a new recipe idea makes it on the menu (30:50)Blending classic French technique with Peruvian traditions (34:30)Making Ceviche 101 (36:01)When you can expect a cookbook (42:18)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast		 			Links to other episodes in New York		 		Conversation with Chef Dan KlugerInterview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library		 			Links to most downloaded episodes (click on any picture to listen to the episode)		 Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { 				margin: auto; 			} 			#gallery-1 .gallery-item { 				float: left; 				margin-top: 10px; 				text-align: center; 				width: 25%; 			} 			#gallery-1 img { 				border: 2px solid #cfcfcf; 			} 			#gallery-1 .gallery-caption { 				margin-left: 0; 			} 			/* see gallery_shortcode() in wp-includes/media.php */ Madai ceviche, coconut, uni, matcha Aged duck nigiris @ Llama San Pork Tonkatsu, Udon Verde, Pickled Cucumbers Scallop Ceviche from Chef Erik Ramirez 				 			Click to tweet		 I wanted to create something that allowed me to use the seasons and the local from New York. It gave me more of a culinary playing field.  				Click To Tweet In Peruvian cuisine, particularly, you need to know where it stems or comes from. History and cuisine go hand in hand.  				Click To Tweet I knew Peruvian food from my childhood and only certain dishes that I liked or that my mom would make. I didn't have an understanding of all the cultural influences and the ingredients until I went on a culinary trip to Peru when I was 28. 				Click To Tweet Creativity would come first before technique. Food concept stems from creative. You're brainstorming, you're talking to your chefs, and you're basically creating a concept.  				Click To Tweet

Erik Ramirez Revisits His Culinary Peruvian Heritage

We are back with our Music de Mayo Series, celebrating those who have inspired others through music. This week we welcome Erik Ramirez of Mariachi Acero de Las Vegas. Born and raised in East Chicago, Indiana, Erik shares how dedication and the love for music has gotten him where he is today. His passion, leadership and commitment as a Mariachi Educator is much more than ever expected!  Join us for an exclusive interview with and find out what he's really wearing under that Charro! Follow on FB Mariachi Acero de Las Vegas - IG @mariachi.acero - YouTube pageVisit at www.mariachiacerolv.com Be sure to drop us a message!Stay Connected! https://linktr.ee/Different_Accents_Podcast_Amazon Audible https://www.audible.com/pd/Different-Accents-with-Carolina-Nicole-Podcast/B08JJQLPDZiHeart Radio https://www.iheart.com/podcast/269-different-accents-with-car-77687270/Spotify https://open.spotify.com/show/1gv6hDjoE6G2E57P4XFYgB?si=kYC-qJ9aQmiMbH8HwMQErwApple https://podcasts.apple.com/us/podcast/different-accents-with-carolina-nicole/id1551892924SOCIAL MEDIAYou can leave comments on our social media platforms:Facebook https://www.facebook.com/differentaccentsunavozInstagram https://www.instagram.com/different_accentsWebsite coming soon!--- This episode is sponsored by · Anchor: The easiest way to make a podcast.  https://anchor.fm/app--- Send in a voice message: https://anchor.fm/differentaccentspodcast/message

We are back with our Music de Mayo Series, celebrating those who have inspired others through music. This week we welcome Erik Ramirez of Mariachi Acero de Las Vegas. Born and raised in East Chicago, Indiana, Erik shares how dedication and the love for music has gotten him where he is today. His passion, leadership and commitment as a Mariachi Educator is much more than ever expected!  Join us for an exclusive interview with and find out what he's really wearing under that Charro!  Follow on FB Mariachi Acero de Las Vegas - IG @mariachi.acero - YouTube page Visit at <a href="http://www.mariachiacerolv.com" rel="nofollow" target="_blank">www.mariachiacerolv.com</a>  Be sure to drop us a message! Stay Connected! <a href="https://linktr.ee/Different_Accents_Podcast_" rel="nofollow" target="_blank">https://linktr.ee/Different_Accents_Podcast_</a> Amazon Audible <a href="https://www.audible.com/pd/Different-Accents-with-Carolina-Nicole-Podcast/B08JJQLPDZ" rel="nofollow" target="_blank">https://www.audible.com/pd/Different-Accents-with-Carolina-Nicole-Podcast/B08JJQLPDZ</a> iHeart Radio <a href="https://www.iheart.com/podcast/269-different-accents-with-car-77687270/" rel="nofollow" target="_blank">https://www.iheart.com/podcast/269-different-accents-with-car-77687270/</a> Spotify <a href="https://open.spotify.com/show/1gv6hDjoE6G2E57P4XFYgB?si=kYC-qJ9aQmiMbH8HwMQErw" rel="nofollow" target="_blank">https://open.spotify.com/show/1gv6hDjoE6G2E57P4XFYgB?si=kYC-qJ9aQmiMbH8HwMQErw</a> Apple <a href="https://podcasts.apple.com/us/podcast/different-accents-with-carolina-nicole/id1551892924" rel="nofollow" target="_blank">https://podcasts.apple.com/us/podcast/different-accents-with-carolina-nicole/id1551892924</a> SOCIAL MEDIA You can leave comments on our social media platforms: Facebook <a href="https://www.facebook.com/differentaccentsunavoz" rel="nofollow" target="_blank">https://www.facebook.com/differentaccentsunavoz</a> Instagram <a href="https://www.instagram.com/different_accents" rel="nofollow" target="_blank">https://www.instagram.com/different_accents</a> Website coming soon! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. <a href="https://anchor.fm/app" rel="nofollow" target="_blank">https://anchor.fm/app</a> --- Send in a voice message: <a href="https://anchor.fm/differentaccentspodcast/message" rel="nofollow" target="_blank">https://anchor.fm/differentaccentspodcast/message</a>

Music de Mayo with Erik Ramirez

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. The Food Seen is powered by Simplecast

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. The Food Seen is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 362: Llama Inn with Erik Ramirez