Comments (0) BEST TASTE OF PERU - 2006
Los Cabos II
The true measure of a good ethnic restaurant is its ability to not only serve something that no non-native in his right mind would dream of eating, but to make that thing so good that it immediately becomes part of the reluctant gastronaut's gustatory lexicon. And Los Cabos does just that with its chupe de camarones, an unquestionably bizarre soup/stew that combines whole, head-on shrimp, all legs and feelers and sweet, delicate meat like baby lobsters, as well as rice, diced potatoes, streamers of egg white, slivered onion, dense garlic, smoky Hungarian paprika and some other stuff that we wouldn't be able to identify even with a field guide to Peruvian fauna. The soup is full of strange flavors you find yourself chasing toward the bottom of the bowl, and so filling that we've never actually seen the bottom of the bowl.
