El Gato Cantina | Vermont Restaurant Week | Seven Days | Vermont's Independent Voice

Published March 6, 2012 at 1:52 p.m.


169 Church St., Burlington, 802-540-3095
map & directions | website

El-Gato-Cantina-NachosTex-Mex mainstays, such as tacos and quesadillas, share the menu here with traditional dishes such as pozole, tamales, barbacoa and elote (Mexican grilled corn). Thirsty? Try a guava margarita or one of 80 tequilas, some with unusual infusions.

More information
$25 Dinner Menu (Mexican)
Appetizer Options
  • Guacamole
    With fresh avocado, lime, cilantro, onion and tomato
  • Adobo Shrimp
    Gulf shrimp, New Mexican chilies and avocado salad
  • Local Taquitos
    Boyden Farms beef or Misty Knoll Farms chicken rolled in corn tortillas, crispy fried, served with house guacamole and local sour cream
  • Taco Salad
    Fresh greens, black beans, tortilla chips, pico de gallo, sour cream and guacamole with cilantro-lime vinaigrette
Entrée Options
  • Local Chicharrones
    Slow-braised, crispy-fried Vermont Family Farms pork belly served with sweet-potato-and-poblano-pepper mash, topped with red-onion-jalapeño vinegar
  • Vera-Cruz-Style Red Snapper
    Seared red snapper topped with a sweet-and-spicy tomato, caper and olive sauce, served with rice and beans
  • Misty Knoll Farms Chicken Mole
    Roasted local chicken, smothered in house mole sauce, served with rice, beans and soft corn tortillas
  • Boyden Farms Beef Enchiladas
    Chipotle-braised local beef rolled in corn tortillas, topped with roasted-pepper cream sauce, served with rice and beans
  • Sheffield Seitan Burritos
    Ancho-chili-glazed local seitan, fresh veggies and black beans stuffed in a flour tortilla, topped with warm verde salsa
  • Tres Leches Cake
  • Vanilla Flan
  • Crispy Sopaipillas
    With house-made ice cream
  • Banana Flautas