Cabo Blanco's huge menu covers all the bases: excellent ceviches made with shrimp, corvina, and octopus; fresh and gently handled fish fillets; tender homemade tamales stuffed with pork or chicken and black olives; and milky fish soups that would easily feed a family of four. Rotisserie chicken Peruvian style is a specialty, and don't miss the lamb stew or cau-cau con arroz, a tripe stew with herbs, diced potatoes, and rice.