The story
At Papa Llama in Orlando's Curry Ford neighborhood, husband-and-wife chefs Kevin and Maria Ruiz serve a tasting menu that blends the bright, bold flavors of Peruvian cuisine with local Florida ingredients. The restaurant earned a Michelin star for its sincere, polished cooking—an accolade that reflects both the technique and the warmth behind every plate.
The space itself is unpretentious: leather chairs, a gleaming open kitchen, and a modest strip-mall exterior that belies the energy inside. The Ruizes draw from a network of local farms—Creekstone Farms, Frog Song Organics, Lake Meadows Farm, and others—to build a menu that changes with the seasons.
Dishes like Lomo Saltado feature Creekstone Farms skirt steak with Florida cherry tomatoes, while Shrimp Anticuchero brings Cape Canaveral head-on shrimp marinated in ají panca. The Arroz Chaufa is a jasmine rice stir-fry with Florida baby bok choy, and Ensalada offers a crisp counterpoint with English cucumber and pollería dressing. For dessert, Picarones—hot sweet potato donuts with citrus and clove honey—are a fitting finish.
The kitchen is dairy-free, tree nut-free, and peanut-free, and substitutions are not accommodated. Guests choose from a multicourse tasting menu, and pairings of natural wines—selected from organic, hand-harvested grapes—complement each course.
Reservations are required and available through Resy on select dates. The dining room is air-conditioned, and parking is available on-site.
This is modern Peruvian cooking that doesn't shout for attention—it earns it, one dish at a time.
Recognition
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