BRINGING PERU TO THE CAROLINA COAST: THE STORY OF ALPACA

Smoky, juicy, and kissed with the flavor of wood charcoal—that's the heart of Alpaca, the Peruvian-style rotisserie chicken spot winning over diners in Southport and Wilmington. Behind the counters are co-owners Ranbir Bakhshi and Fabian Llamas, who saw an opportunity to bring a beloved Triangle favorite to the coast. Their vision? A place where chicken is marinated by hand, salsa music hums from the speakers, and the sides range from comforting black beans and rice to golden plantains and crisp yucca fries. In this Q&A, Bakhshi and Llamas share how food, family, and culture shaped their journey, what makes Alpaca stand out, and why they believe Peruvian chicken feels right at home on the Carolina coast.

What inspired you to introduce Peruvian-style rotisserie chicken to Southport and Wilmington, and what sets Alpaca apart from other restaurants in the area?

We've been fortunate to have a great following within the Triangle market and surrounding areas. We know that many people in these markets travel to the coast, and we wanted to be able to serve our regulars when they are out there while also introducing a unique restaurant concept to the area. The coast has a lot of great restaurants and excellent seafood, and we thought that serving a fast-casual, rotisserie chicken concept would add value to the area. What makes Alpaca different from other restaurants is a few different points. First is the food: Peruvian rotisserie chicken is not only how we prepare our chicken, but also our method of cooking. We marinate our chickens in a house blend of spices; every chicken is marinated by hand and allowed to marinate overnight. The next day, we roast them in our custom-made rotisserie ovens for about 2 hours over wood charcoal. The finished product is a smoky, juicy, yet flavorful rotisserie chicken. We pair the chicken with sides that people recognize, such as rice and black beans, fries and slaw. However, we also offer a few different sides for our more adventurous foodies, including plantains and yucca fries. The second is our stores: we have a very relaxed environment where you can come as you are, sample a few items, and walk through our line to get a hot, homemade meal in just a few minutes. Listen to salsa music playing from the speakers while you enjoy your meal. Third is our service - we truly want to exceed our customers' expectations with great food, clean stores, and friendly, welcoming service.

For readers who may not be familiar, what defines Peruvian chicken, and why do you think it resonates so strongly with people here in coastal North Carolina?

Peruvian cuisine is gaining popularity in the United States due to its extensive menus, diverse ingredients, and rich flavors. Just as Italian culture has' pizzerias' that specialize in pizza and Mexican 'Taquerias' that focus on tacos, in Peru, there are 'Pollerias' that focus only on chicken. We don't have a huge menu, but we strive to do a few things well.

Could you share a bit about your own background—how food and culture shaped you growing up, and how that influenced your decision to open Alpaca?

Food has always been an integral part of our family's culture. My mother worked Monday through Friday, but every evening, she would come home and try to prepare a healthy home-cooked meal. Being around Food allowed us to feel comfortable in the kitchen. Birthday parties were the best, honestly. It was an excuse for the parents to have guests over for a big cookout, serve them, and share a meal with their closest friends and family. After my time in the military, I attended culinary School to further my education and elevate my skills. Many of my peers were moving to fine dining, but that wasn't something I was entirely interested in. We wanted to exceed our customers' expectations by offering a great culinary experience, without necessarily expecting it from a local mom-and-pop restaurant. We truly want the public to experience Peruvian-style rotisserie chicken and allow us the opportunity to serve them like family.

What has been the biggest challenge in introducing authentic Peruvian flavors to a new audience, and how have customers responded to these flavors?

The biggest challenge has been educating customers who are unfamiliar with the concept. Some folks are surprised that we have a limited menu, but overall, customers have responded very well. It makes their first dining experience with Alpaca easier, as they're not overwhelmed by the numerous choices or extensive menu pages.

Your menu goes beyond chicken, offering traditional sides and flavors. How do you decide what dishes to feature, and which ones are closest to your heart?

When it comes to the menu, we aim to provide our customers with what they want. We've tried different seasonal dishes, and really, what it comes down to is what the customers come back for. Our core menu features rotisserie chicken and sides, but we also like to have the flexibility to be creative with other menu options. One of our favorite dishes is our take on Chinese/Peruvian stir-fried rice, which we call Arroz Chaufa. Many people may not be aware that Peru has a significant Asian influence, stemming from both Japanese and Chinese cultures. There's even a term for a Chinese/Peruvian fusion called 'Chifa'. Each Arroz Chaufa made at Alpaca is made to order, consisting of rice, chicken, sausage, scallions, and other ingredients. It is essentially a perfect example of the Latin & Asian influences, incorporating stir-fry techniques and both cultural flavors.

Community seems central to Alpaca's identity—how do you connect with the neighborhoods you serve in Southport and Wilmington?

Honestly, we're connecting with our neighborhoods daily with the opportunity to serve our customers who are walking in and out of our restaurants, local police, fire, and EMS, teachers, nurses, contractors, folks who are only here seasonally and others who may just be visiting our state and coast for the first time.

Looking back, what has been your proudest moment since opening Alpaca?

We are very proud of the support we receive from our loyal customer base and are impressed by how our customers share their experiences with friends and family members. It's always a proud moment when a customer brings another friend or family member into the restaurant and walks them through the ordering process, educating them on the menu. It's a really neat and heartfelt feeling. At the end of the day, we are proud to serve our customers and appreciate each and every one who walks through our doors.

What's next for Alpaca—do you see new locations, menu expansions, or other dreams on the horizon?

We feel fortunate to be where we are today, and we are very blessed. As we all know, the restaurant business is a very challenging, if not one of the most challenging, businesses for anyone to be in. We couldn't do it without our staff members, who operate the restaurants on a day-to-day basis. These include folks loading chicken in and out of the oven, sautéing green beans, running plates to customers' tables, and others washing dishes. At the end of the day, we enjoy what we do, and we want to continue serving Alpaca to as many customers as we can. We aim to be strategic and grow organically, provided it does not compromise our standards along the way.