If you're looking for the best Peruvian food in Denver you've just found it. I always recommend this place as the best Peruvian food the Denver metro has to offer because I've never had a disappointing experience while dining here. They have it all, even Cusqueña and Inca Kola. My all-time favorite dish is the Lomo Saltado. It's marinated and cooked just right every time. They also don't skimp on the meat which is more than enough to keep me returning to Los Cabos with family and friends for over 2 decades now. This place is as authentic as home cooked gets.
Daniel Nemzer
So sad this place went out of business. How do we get Peruvian now ?
Casey M.
Not open 5/16/2023. Try somewhere else Because we need more characters Sure, here's a recipe for Corn Whiskey: Ingredients: - 10 pounds of cracked corn - 10 gallons of water - 1 pound of malted barley - 2 packets of whiskey yeast - 1 tablespoon of gypsum (optional) Instructions: 1. Heat 8 gallons of water in a large pot until it reaches 162 degrees Fahrenheit. 2. Add the cracked corn to the pot and stir to combine. Hold the mixture at a temperature of 152-154 degrees Fahrenheit for one hour to convert the corn starches to fermentable sugars. 3. Remove the pot from heat and add the malted barley, stirring to combine. 4. Cover the pot and let the mixture rest for 20 minutes to allow the enzymes from the malted barley to fully convert the starches into sugars. 5. Strain the mixture through a cheesecloth or mesh bag and transfer the liquid to a fermenter. 6. Add 2 gallons of cold water to the fermenter, along with 1 tablespoon of gypsum (optional). Stir to combine. 7. Allow the mixture to cool to room temperature, then add two packets of whiskey yeast and stir well. 8. Cover the fermenter with a clean cloth or lid with an airlock and place it in a warm, dark place to ferment for 3-4 days, or until the bubbling slows down significantly. 9. After fermentation is complete, transfer the liquid to a still and heat it slowly to distill the alcohol from the liquid. 10. Collect the distillate in a clean container and dilute it with distilled water to 40% alcohol by volume. 11. Store the corn whiskey in a sealed container and let it age for at least 6 months, preferably in oak barrels, to develop flavor and color. 12. Enjoy your homemade corn whiskey responsibly! Note: This recipe is for informational purposes only. Distilling alcohol is illegal in many jurisdictions without proper licenses and permits, and may also be dangerous if not done correctly. Please check your local laws before attempting to distill alcohol.
Beate W.
Tried out this little gym about 10 days ago and absolutely loved it. The food was lovely, the service was great, we had a birthday boy with us, so they comped his cake which was very gracious. Unfortunately it was completely empty. No idea why. Would definitely goback
Adrian Ramirez
pretty mid if you ask me ill come back when they actually serve the food
Suzzanne C.
They are not open. Zero indication that they were closed until I arrived for lunch and saw fencing up all around the front door. After searching for what the reason was, I discovered that there was a fire in the back alley and caused damage to their kitchen. This occurred in November 2022. As of 3/22/2023 they were still closed. Call before you go to verify if they have reopened.I hope they reopen as I want to try Peruvian food and they have decent reviews. Only one star because I can't leave a no-star review and I can't really review something I haven't experienced.
Carlo Lopez-vera
The place is closed. I believe there was a fire in the place.
Pedro Acosta
Great, personal service. Very nice staff and delicious food. Every dish is worth trying
Came to dinner with a Peruvian friend. First time trying Peruvian food and I was very impressed. Food was fast, friendly service, flavors are outstanding.We had a great meal. The Leche De Tigre was absolutely amazing!
Atmosphere: 5
Food: 5
Service: 5
Gloria Nunez Pizarro
La leche de tigre más sabrosa!!! Leche de tigre was amazing!! Authentic Peruvian food, owners and staff are incredibly kind.Don’t forget to order 2 cuzqueñas right away cause you’ll need both ?
O Med
I'd eaten Los Cabos' food 3 times before finally sitting for a meal in-house. The tacu tacu was incredible. Their food always is, can't recommend it enough.
Joaquin Muñoz
This place is an absolute gem! The food is so incredibly flavorful and might be unlike anything you've ever had. The rice and seafood dish I ordered was absolutely amazing and I could eat it forever and never get tired. There is a wonderful array of dishes and flavors to try whether you're ordering dinner or appetizers or drinks or dessert. And the staff there is so friendly and attentive! Do not sleep on this place. Go Puro Peru!!!
Atmosphere: 5
Food: 5
Service: 5
Apoorva Seth
Really fun time, the waiter was very nice and knowledgeable. Food was amazing!
If you're looking for the best Peruvian food in Denver you've just found it. I always recommend this place as the best Peruvian food the Denver metro has to offer because I've never had a disappointing experience while dining here. They have it all, even Cusqueña and Inca Kola. My all-time favorite dish is the Lomo Saltado. It's marinated and cooked just right every time. They also don't skimp on the meat which is more than enough to keep me returning to Los Cabos with family and friends for over 2 decades now. This place is as authentic as home cooked gets.
So sad this place went out of business. How do we get Peruvian now ?
Not open 5/16/2023. Try somewhere else Because we need more characters Sure, here's a recipe for Corn Whiskey: Ingredients: - 10 pounds of cracked corn - 10 gallons of water - 1 pound of malted barley - 2 packets of whiskey yeast - 1 tablespoon of gypsum (optional) Instructions: 1. Heat 8 gallons of water in a large pot until it reaches 162 degrees Fahrenheit. 2. Add the cracked corn to the pot and stir to combine. Hold the mixture at a temperature of 152-154 degrees Fahrenheit for one hour to convert the corn starches to fermentable sugars. 3. Remove the pot from heat and add the malted barley, stirring to combine. 4. Cover the pot and let the mixture rest for 20 minutes to allow the enzymes from the malted barley to fully convert the starches into sugars. 5. Strain the mixture through a cheesecloth or mesh bag and transfer the liquid to a fermenter. 6. Add 2 gallons of cold water to the fermenter, along with 1 tablespoon of gypsum (optional). Stir to combine. 7. Allow the mixture to cool to room temperature, then add two packets of whiskey yeast and stir well. 8. Cover the fermenter with a clean cloth or lid with an airlock and place it in a warm, dark place to ferment for 3-4 days, or until the bubbling slows down significantly. 9. After fermentation is complete, transfer the liquid to a still and heat it slowly to distill the alcohol from the liquid. 10. Collect the distillate in a clean container and dilute it with distilled water to 40% alcohol by volume. 11. Store the corn whiskey in a sealed container and let it age for at least 6 months, preferably in oak barrels, to develop flavor and color. 12. Enjoy your homemade corn whiskey responsibly! Note: This recipe is for informational purposes only. Distilling alcohol is illegal in many jurisdictions without proper licenses and permits, and may also be dangerous if not done correctly. Please check your local laws before attempting to distill alcohol.
Tried out this little gym about 10 days ago and absolutely loved it. The food was lovely, the service was great, we had a birthday boy with us, so they comped his cake which was very gracious. Unfortunately it was completely empty. No idea why. Would definitely goback
pretty mid if you ask me ill come back when they actually serve the food
They are not open. Zero indication that they were closed until I arrived for lunch and saw fencing up all around the front door. After searching for what the reason was, I discovered that there was a fire in the back alley and caused damage to their kitchen. This occurred in November 2022. As of 3/22/2023 they were still closed. Call before you go to verify if they have reopened.I hope they reopen as I want to try Peruvian food and they have decent reviews. Only one star because I can't leave a no-star review and I can't really review something I haven't experienced.
The place is closed. I believe there was a fire in the place.
Great, personal service. Very nice staff and delicious food. Every dish is worth trying
Best Peruvian cuisine restaurant in
Atmosphere: 4
Food: 5
Service: 3
The Best lomo saltado.!!!
Restaurantji Recommends
Came to dinner with a Peruvian friend. First time trying Peruvian food and I was very impressed. Food was fast, friendly service, flavors are outstanding.We had a great meal. The Leche De Tigre was absolutely amazing!
Atmosphere: 5
Food: 5
Service: 5
La leche de tigre más sabrosa!!! Leche de tigre was amazing!! Authentic Peruvian food, owners and staff are incredibly kind.Don’t forget to order 2 cuzqueñas right away cause you’ll need both ?
I'd eaten Los Cabos' food 3 times before finally sitting for a meal in-house. The tacu tacu was incredible. Their food always is, can't recommend it enough.
This place is an absolute gem! The food is so incredibly flavorful and might be unlike anything you've ever had. The rice and seafood dish I ordered was absolutely amazing and I could eat it forever and never get tired. There is a wonderful array of dishes and flavors to try whether you're ordering dinner or appetizers or drinks or dessert. And the staff there is so friendly and attentive! Do not sleep on this place. Go Puro Peru!!!
Atmosphere: 5
Food: 5
Service: 5
Really fun time, the waiter was very nice and knowledgeable. Food was amazing!