El Cabo Verde

El Cabo is entirely free of wheat, rye, barley, and other grains. And since everything is made from scratch, you do not have to worry about gluten products working their way into the food. El Cabo Verde is bringing the food that owner, Chef Gabriel Balderas, believes in to the forefront. El Cabo Verde is providing access to fresh dishes made from organic, local, non-GMO ingredients that everyone can feel good about eating. Focusing on bringing the farm to your fork, Chef Balderas has developed a close relationship with local farmers and growers to ensure that the end products meet all of the particulars that he uses when cooking for his family. Chef Balderas is very passionate about promoting food with integrity in Caddo and Bossier parishes, hence naming the concept CA+BO (which so happens to be a favorite place to visit in Mexico.) El Cabo Verde is also using authentic, traditional cooking methods such as grinding the corn for the masa mix used in the hand-pressed tortillas. The goal is for you to taste the difference and love it! Chef Balderas was named Louisiana Cookin’ Magazine’s Chef to Watch 2016. Dude Note — This is no ordinary Mexican food menu. Extensive selections of dining options and a menu that includes, along with everything already being GF, the labeling of foods that are Vegetarian (and can be Vegan), and/or suitable for Keto, Paleo, and/or Whole 30 diet. Also a selection of Cocktails, Beer (sadly, not GF), Wine, Tequila, Mezcal, and Sotol (a distillate made from a type of shrub, commonly called desert spoon. That’s in contrast to Tequila and mezcal, crafted from agave). And in case you’re wondering, the photo is of El Cabo’s Mushroom and Spinach Tostones.