A new taqueria is now open in Burlington's Old North End.

You may recognize it from years on Church Street and all around Vermont: Taco Gordo has moved from a cart to a full brick-and-mortar establishment on North Winooski Avenue.

What's on the Taco Gordo menu?

As of last week, there were four tacos for sale:

Carnitas: "slow-roasted pork."

Tinga: "chicken braised in house adobo."

Al Pastor: "spit-roasted pork."

The Bean: "grandma's recipe."

Chips, salsa and guacamole are also offered. Sides include beans, rice and avocado.

On the drinks-side of things, there are six specialty cocktails as well as beer, cider and house-made tepache and horchata.

The origins of Taco Gordo

Owner and chef Charlie Sizemore moved to Burlington in 2003, then lived in California from 2008 to 2010. When he returned to Vermont, he missed the tacos.

"We started with a couple thousand bucks, and put a wooden box on wheels," Sizemore said. The business grew organically, only investing money the cart brought in and never going in debt.

Sizemore said, "We started with the intention to never open a restaurant. We naively thought we could make enough money in the summer to sustain us through the winter."

Eventually, it seemed the only way to keep making tacos was to start a catering business or open a restaurant.

He wanted a turnkey location, but when the North Winooski Avenue space opened up, he couldn't resist: "This space is amazing."

He added, "I live down the block. As long as I've lived in Burlington, I've lived in the Old North End."

What else is coming to the menu?

In the summer, the restaurant will add outdoor seating and a slushee machine for drinks.

The menu will expand slowly, but "the foundation of it will be tacos. Everything we do, we want to do excellently."

He hopes to add a variety of new tacos, including lengua (beef tongue), carne asada (grilled beef) and barbacoa (goat).

The small menu has served the restaurant well thus far.

"We've been busy," Sizemore said. "There have been a couple days that we were busier than we were really prepared for. It's been almost resoundingly positive. The neighborhood seems to really be coming out."

He hopes to see the restaurant become a neighborhood staple.

Contact Evan Weiss at 802-660-1854 or eweiss@freepressmedia.com. Follow him on Twitter at @eaweiss.