Peruvian food is some of the strangest, most delicious stuff in the world: a mishmash of centuries of cultural influences thrown together onto one plate. Spanish conquistadors, Arabs and Moors, explorers bringing spices from India, Italian cartographers, historic Creoles, African slaves and Asian immigrants — they've all added to the rich history of Peruvian cookery. And at Los Cabos, you can taste all of that (or most of it, anyway) every time you walk through the door. The house does a little of everything, from Spanish paellas and urban/peasant bistec a la pobre to the delicious papas a la huancaina, ceviche and parihuela, a very nearly French bouillabaisse with all kinds of seafood in a smooth, fragrant broth. Added bonus: Los Cabos also has a stuffed llama in the bar, giving it a lock on the award for Best Bar in Denver to Get Thrown Out of for Trying to Ride the Llama.