Los Cabos Mission Farms
I didn’t expect to like Los Cabos. Though not a chain, it is a part of a larger restaurant group, KC Hopps. While KC Hopps has produced some solid restaurants like 75th Street Brewery and Blue Moose Grill, I figured that a corporate owner would not serve authentic Mexican fare. I was right about that, but I was pleasantly surprised to find a good Americanized version of Mexican food in a very hospitable and attractive environment. The menu also had some very creative and contemporary twists on old favorites. And I’m always happy to see black beans instead of refried beans as an accompaniment.
Los Cabos had just opened, and I wanted to give the kitchen time to get the initial glitches worked out, so we went for Happy Hour, and admittedly did not try any of the entrees. Each weekday has a different drink special, with half-priced appetizers for those enrolled in the KC Hopps Guest Rewards program.
An interesting starter was the salsa trio. Diners can choose three from a long list of salsas, ranging from mild to incendiary, and described in some detail. We chose three in the medium spectrum, and though the salsa verde had too much oregano for my taste, each had a nice kick. I especially enjoyed the one with smooth avocado and cilantro. Though we didn’t order guacamole, we noticed it at another table and made a mental note to try it next time. Prepared tableside, it was served in a molcajete. There were also some entrees featuring mole, a chocolate based sauce that I love on everything, so I’ll be trying those for sure.
We also shared nachos, with shredded chicken, black beans, fresh slices of jalapeño, melted cheese and queso fundido. Though there wasn’t a ton of cheese on them, the toppings were distributed throughout and they had very good flavor.
But the best part of the experience? The service. Marco, the GM, who has open several restaurants in the metro, has trained his staff beautifully. Each and every server was exceptionally friendly and helpful. It was a real pleasure to be there.