Bife de llama The llama I ate in San Antonio de los Cobres, a small town very high up in the mountains, had been cooked simply, like a steak on a parilla - but with gas instead of wood, as there wasn’t a tree in sight. The meat was a similar to beef (I had been expecting something more poultry like) but softer and less fatty, a bit like lamb but more tender and not at all stringy.