$48 for a Latin American food-and-drink pairing for two ($101 value)
- Shrimp ceviche with hand-crafted margaritas made with 100% agave tequila
- Bocoles (masa and black-bean cakes) with traditional caipirinhas
- Potato and ham croquettes with refreshing mojitos<p>
The menu explores Central and South America as well as the Caribbean with small and large plates such as slow-roasted pork tamales and shrimp ceviche with cucumber, radish, onions, and fresh lime juice. Dark-chocolate ice cream and a moist banana tres leches cake end meals on a sweet note, following sips of a modified mojito made with house-infused pineapple rum.
When most people go on vacation, they return with souvenirs for friends. But when Chef Alex Gurevich traveled to Latin America, he came back with a plan. Inspired by the rich cultural traditions in the eclectic cuisine he sampled, Gurevich decided to create a space that embraced the spirit of Central America, South America, and the Caribbean. The result: Limón, and the fresh, cultural-blending novoandino style of cooking that fills its menu. And it hasn't gone unnoticed. Shortly after opening, 5280 magazine praised the eatery’s devotion to bold, yet accessible flavors, placing Limón on its list of Denver’s Best New Restaurants in 2006.
The menu is divided into two sections: the "Latin American Street Kitchen" includes small plates, each featuring classic dishes from a specific region. Argentinian biscuits containing pulled chicken and slow roasted beef and empanadas stuffed with corn and black beans evoke the flavors of Argentina, while the grilled cubano sandwich stamps diners' passports and pushes them on a plane to Cuba. The other section is the "Limón Classics", bigger plates that are no less evocative of their origins. Crispy chile rellenos, chicken enchiladas, and wok fried beef "lomo saltado", are all on offer here. Even the drink menu transcends borders, with its caipirinhas—Brazil’s famously simple cocktail of cachaça, muddled lime, and cane sugar—alongside more familiar margaritas with house-made sweet-and-sour mix.
The exposed brickwork and mocha-brown walls of Limón’s dining area create the same sense of warmth and coziness as the menu. Dark wooden tables nestle against high-backed, terracotta-red booths or an avocado-green half wall, while other seats border the front wall’s picturesque windows. At night, the sconces, teardrop-shaped pendant lamps, and burning piles of unnecessary travel guides light the space, lending a soft glow to the entire room.