On a quiet street in Sunnyside, Queens, squeezed between a dry cleaner and a taekwondo school, sits Bolivian Llama Party — the only active Bolivian restaurant in all five boroughs of New York City.
Owned and operated by brothers Alex, Patrick, and David Oropeza, the takeout-only restaurant is known for its unique takes on Bolivian classics such as salteñas, chicha pork and Bolivian-style street sandwiches like fried chicken and pork-chola. But of all their sandwiches, none are more unique than the trancapecho, which translates from Spanish to “stuck in your chest.”
The trancapecho features a schnitzel-like fried steak, roasted potatoes, a layer of white rice, a house-made pickle salad, llajua mayo and a fried egg, all packed between sarnita bread freshly baked in-house. “When you bite it, it’s going to be messy,” Alex Oropeza said. “The meat’s the size of your face.”
by justflipping
Dining and Cooking