THIS RESTAURANT HAS CHANGED NAMES Roque's

THIS RESTAURANT HAS CHANGED NAMES Roque's Restaurant Review:

THIS RESTAURANT HAS CHANGED NAMES TO MADERA’S. Despite its famous exports of cheese, beef and corn, Vermont is short on noteworthy Mexican joints. The few taquerias that do exist commit daily sacrilege by pumping out pre-fab guacamole paste and flavorless flour tortillas. Thankfully, their complacency hasn’t corrupted Roque's. From its list of inventive, reasonably priced margaritas to the warm ramekin of bean dip that accompanies each basket of salty corn chips, Roque's sets out to satisfy with integrity. Using tortillas handmade with stone-ground corn, staples like tacos and enchiladas are authentic enough, but it's the old-country specialties that really dazzle. Start with a bowl of pollo fundido, a savory blend of cheeses with shredded chicken, roasted poblanos and fresh avocado. Follow it with house specialties like the puerco verde---spicy sliced pork tenderloin dressed with fresh jalapeño salsa and cool cilantro---or the mole, a sinfully rich sauce composed of dried chilies, ground nuts and yes, chocolate. Served over chicken, it’s a standout. But even if you eat your fill, save room for flan; the traditional vanilla custard makes for a fine finish.