Cascabel

Cascabel Restaurant was opened in 2014 by Chef Alex Eusebio. The concept of Cascabel's often eclectic, Modern Mexican cuisine is influenced by Alex's background in Latin and Spanish cooking but through the lens of the multicultural culinary playground that is Los Angeles. The name Cascabel means 'rattler' in Spanish - specifically the rattle on a rattlesnake and a variety of chile pepper used in some of our signature recipes.

After the success of nearby sister restaurant Sweetsalt Food Shop, Cascabel started as Alex's passion project to bring a new, full service dinner restaurant to the up-and-coming San Fernando Valley. What began as a hidden Toluca Lake cantina has secured itself as a true diamond-in-the-rough and neighborhood staple that often flies under the radar and constantly wows.