Mario’s Butcher Shop & Delicatessen — helmed by Chef Mario Llamas — will open a second outpost at 1190 Nagoya Way, San Pedro, CA 90731, the former San Pedro Public Market and soon-to-be West Harbor food hall and waterfront park.
Llamas’ maiden operation, with sandwiches praised by the likes of Eater, is situated unimposingly in a Newport Beach strip mall just off Bristol Street. Inside, Llamas supplies a “standard grocery deli case, filled with various cuts of grass-fed beef plus poultry, sausages made on the premises, and the occasional hunk of game meat.”
However, the establishment’s noteworthiness is not born of its simplicity, but rather of Llamas’ deliciously well-considered, complex approach to uncomplicated concepts.
At Mario’s Butcher Shop, Mario Lllamas, the former executive chef at Corazón de Alcachofa — an upscale Argentinean steakhouse in Guadalajara, Mexico — creates dishes like a choripan sausage sandwich with fresh chimichurri.
“The Argentine-style chorizo sausage is prepared in-house and the casing snaps upon first bite,” explains Eater. “The seasoned pork blend melds well with a freshly baked artisan roll, which soaks in the olive oil, parsley, and garlic in the chimichurri.”
Regarding the incoming West Harbor butchery, a source tells What Now Los Angeles that Llamas’ sister, Maira Llamas, will manage the new store which is predicted to open in 2024, per the West Harbor website.
An interview with Mario and Maira is forthcoming.
This article has been updated to include a short interview with Mario Llamas:
WNLA: How did the partnership with West Harbor come about?
ML: Our broker Rob Kost gave us the heads up about the project. We grew up in the South Bay and spent many summers eating shrimp at the ports. It’s not close to where we are in Newport now, but my sister Maira, who will be in charge of the Pedro location, lives there so we thought it just fit.
WNLA: How will the new location at West Harbor differ from the maiden operation?
ML: Our main location is a butcher shop/sandwich shop. The Pedro location will be strictly a sandwich shop. We will sell charcuterie also.
We think our sandwiches are on par with other great sandwich shops, as are our burgers. Plus, our house-smoked pastrami has been written about over and over again.
We will bring all of that to the location as well.
WNLA: What are your hopes for the location?
ML: We hope to add something interesting to this project. Growing up in the area, it feels like a homecoming of sorts.
