El Cabo Verde

Serving Caddo and Bossier Parishes

The Chef, Gabriel, comes from Oaxaca, Mexico, where he learned recipes from his mother and grandmother. He moved from Mexico to Chicago, Kentucky, and Birmingham before ending in Shreveport, Louisiana.

Having worked in a variety of settings, including a Thai restaurant & a barbecue joint, Gabriel has learned to transform his traditional recipes into something unique. Gabriel has taken his passion for food to bring a fresh twist to Mexican cuisine.

Since 2016

El Cabo Verde is all about FRESH.

El Cabo Verde is part of the Slow Foods movement.  All recipes are made from scratch; nothing is bought pre-made.

On the east side of the restaurant sits a small organic garden, whose produce is often featured on the daily specials.

Our local suppliers include: Mahaffey FarmsSmith Family Farms, and Shady Grove Ranch.


Our Standards


El Cabo sources meat, eggs, and produce from local farms that have been inspected personally to ensure the highest standards. Even the masa for the tortillas is made from non-GMO corn sourced from Gabriel’s hometown.


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. But you probably want to steer away from the beer.


All dishes are made from as many local, organic ingredients as possible. Buying organic is our way of voting for a positive change in the American diet.

We hope to inspire our community to appreciate the slow food movement and embrace a healthful lifestyle.  Follow the button below to give us a suggestion, tell us what you like, or to request information on events.

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