Taco Gordo

Name: Taco Gordo
Address: 208 North Winooski Avenue, Burlington, VT, 05401, US
Telephone: 802-540-0770

Taqueria

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208 North Winooski Avenue, Burlington, VT 05401
802-540-0770
Last verified: October 2026
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Tacos

Al Pastor
Spit-roasted pork; per-taco price not pinned down -- sources disagree across time ($2-$5)
Carnitas
Slow-cooked pork shoulder; per-taco price not pinned down -- sources disagree across time ($2-$5)
Tinga
Chicken braised in house adobo; per-taco price not pinned down -- sources disagree across time ($2-$5)
Bean Taco
- Vegetarian
Grandma's recipe; per-taco price not pinned down -- sources disagree across time ($2-$5)
Crispy Boi Tostada
Beans, seasoned ground beef, cheese, and lettuce

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas.
Tinga: Shredded meat simmered in a tomato, onion and chipotle-based sauce. Chicken tinga is particularly common, although beef and pork versions exist. Associated with Puebla, tinga frequently appears on tostadas, tacos and sopes. On this menu as: Tinga.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Crispy Boi Tostada.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burritos.
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Horchata.

How these dishes compare

Burritostypically $10.45 across 263 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Al pastortypically $7.50 across 163 menus
Aguas frescas & horchatatypically $4.50 across 122 menus
Tingatypically $8 across 47 menus

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