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History of Hamburgers

Widely hailed as “America’s favorite food,” the history of the hamburger is filled with mythology. Some sources say it began with the Mongols, who stashed raw beef under their saddles as they waged their campaign to conquer the known world. After time spent sandwiched between the asses of man and beast, the beef became tender enough to eat raw—certainly a boon to swift-moving riders not keen to dismount.

It is said, then, that the Mongols, under Kublai Khan later brought it to Russia, which turned it into the dish we know as steak tartare.

Several years later, as global trade picked up, seafarers brought this idea back to the port city of Hamburg, Germany, where the Deutschvolk decided to mold it into a steak shape and add heat to the equation, making something that, outside of Hamburg, was referred to as “Hamburg steak.” But enough fishing in European and Asian waters; let’s cut bait here. Somehow ground beef gets to America. Somehow it’s put on a bun. But by whom? Surely the historical record becomes more clear once we cross to these shores.

It doesn’t.




The idea of “authenticity” in food is always challenging and the US & Canada are not Mexico, so comparing their styles of Mexican food (be it Tex-Mex, Baja, West Coast etc). is not really appropriate or even necessary; but knowing the facts, history, and roots of the cuisine are always important.

Did you know: “Back in the old days tortillas were actually canned. This was quite prevalent back in the 1940’s up to the 1980’s. However, now-a-days you can no longer find these creations on the shelves of your local supermarket, no matter how hard you try.”



History of Ramen

The origin of ramen is unclear. Some sources say it is of Chinese origin. Other sources say it was invented in Japan in the early 20th century.

The name ramen is the Japanese pronunciation of the Chinese lamian (拉麵). Until the 1950s, ramen was called shina soba (支那そば, literally “Chinese soba”) but today chūka soba (中華そば, also meaning “Chinese soba”) or just Ramen (ラーメン) are more common, as the word “支那” (shina, meaning “China”) has acquired a pejorative connotation.

By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand-pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid-1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out. (wikipedia)

Breakfast & Brunch



Seafood facts

Eat seafood twice a week!

Good news! Current advice from the government and health organizations recommends eating two seafood meals each week. Scientists from government and universities, and healthcare professionals have all concluded that for most people the overall benefits of this level of seafood consumption outweigh potential food safety risks.

Seafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Scientific studies continue to explore the relationship between the unique type of fat found in seafood, the omega-3 fatty acids DHA and EPA, in the prevention or mitigation of common chronic diseases.

Indian cuisine

Indian food is rich in variety, taste and flavour. Each region has its own style of cookine and unique cuisine. Renowned for exotic gravies and spicy kababs, Indian cuisine has something to satisfy every palate.  The strong flavours of Indian cuisine are because of the seasonings, spices, and the basic ingredients which include grains, pulses, leafy vegetables, fruits, and meat. Spices and seasonings were used even thousands of years ago, both for their ability to engage the palate and also for their medicinal qualities; for example turmeric, cloves and cardamoms are antiseptic in nature. Ginger and cloves help digestion. Pepper is great remedy for throat ailments.

Thai food

There are hundreds of Thai dishes. Each dish has its own characteristics in flavor and feature.Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal – hot (spicy), sour, sweet, salty, and bitter (optional). Thai food is also known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Each Thai dish has more than 3-4 flavors. The ingredients of each dish helps to not only harmonize all different flavors but also to make it mouth wateringly delicious.

Traditionally, Thai cooks & families usually needed quite a long time to prepare the ingredients and to cook, therefore, cooperation and team work is needed to cook a family meal. The process of Thai cuisine explains Thai life: its traditions, customs and culture. It shows Thai families were large, in which its family members live together with a warm, close relationship. In cooking, Thai family members have their fair share of helping as a team. For example, in cooking curry dishes, the children would help with light work like nipping off basil leaves and adults could squeeze coconut meat and pound chillies and spices.

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