Gabriel Balderas, the intensely focused owner/head chef of El Cabo Verde (Cabo refers to Caddo and Bossier; "Verde" is Spanish for "green"), will be doing a cooking/tasting presentation of his preparation of salsas and guacamole!
Born and raised in Mexico, Balderas immigrated to the U.S. at age 16. As a child he’d accompany his grandmother to a local market, where she taught him the importance of selecting the freshest produce available. Growing up, as he puts it, “in a country without microwaves,” he learned to cook using seasonal ingredients purchased from local markets.
Despite having worked with some of the most successful chefs in the world, Balderas clearly does not go in for the “chef as rock star” thing. “I’m not a chef,” he told me. “I consider myself a cook.” “I believe that you have to have a relationship with the farmer, as a cook,” Balderas said. “Millennials, and the generations who will follow them, want to know where their food comes from.”