“Food is a different way of life in Mexico. Everything’s done the old-fashioned way” says Gabriel Balderas, chef and owner of El Cabo Verde in Shreveport.
Gabriel, who was born in Mexico and moved to the United States when he was a teenager, employs many of the cooking traditions he saw growing up in Mexico. Whether it’s grinding corn for handmade tortillas or cooking beef in a pit to make barbacoa, Gabriel takes no shortcuts, creating maximum flavor and freshness.
As a child, Gabriel spent time with his mother and grandmother in the kitchen, so when he started working in restaurants, cooking came naturally to him. The self-taught chef’s culinary experience is diverse, having worked in cities across the United States, including Birmingham, Chicago, New York, and Washington, D.C.
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