Gato Exotico
Tucked alongside the shops of Cambridgeside Galleria is a new restaurant that’s bringing bright flavors and fun in one creative dining destination.
When you step into Gato Exotico in Cambridge, you’re transported to the vibrant landscape of Latin America. From the plants, to the colorful decor, to the authentic Mexican cuisine, the immersive experience was the goal of owner Jason Doo, who also created sister restaurant, Wusong Road in Harvard Square.
“Gato Exotico is basically a love story to 1990s immersive restaurants and malls. Kind of think of the Rainforest Cafe, but a modern take.”
“The menu is inspired not so much by me, but it's curated from our chef de cuisine, Sergio Enriquez, and his mother, Anna Enriquez.”
“Anna comes in every morning and hand makes the tortillas.”
“So it's special in that sense where it's their story on the menu, it's their plates on the menu. All I did was create the canvas. And they're the ones who actually are painting the picture.”
And that work of art starts with the appetizers, ranging from Mexican staples to unique fusion dishes.
The Guacamole is made to order with fresh avocados, mixed up with jalapeños and chicharrons. Those bits of fried pork belly and the homemade tortilla chips add some serious crunch.
The Queso Fundido, made with Oaxaca and Queso Chihuahua, is melty, cheesy perfection blended with roasted poblano peppers and onions.
Something a bit unexpected is the Birria French Fries, featuring rich and savory birria beef over homemade fries with melted Chihuahua cheese, pico de gallo, cilantro, guacamole, and sour cream.
Or, for some Asian-Mexican fusion, get the ultimate appetizer platter. This Mexican twist on a “pu pu platter” is made to serve two or four people, boasting tamales filled with a chile verde sauce, grilled chicken wings marinated in achiote and pineapple, crispy corn tortillas stuffed with braised beef, shrimp ceviche, Mexican-inspired jalapeño poppers, traditional Mexican meatballs with a chipotle tomato sauce, and mini quesadillas with sautéed shrimp.
“So that's our volcano platter as a series of different appetizers on it. Chef Ana makes these albondigas, which are essentially like meatballs, but instead of a breadcrumb, use rice. So they're a lot more fluffy... they're very delicious. They come with little flautas, which means flutes. So they're like crispy fried tortillas with coffee-braised beef inside of it. It has empanadas. It's like your old-school assortment platter that you used to be able to get at restaurants.”
The tacos at Gato Exotico also offer flavor-packed bites and delicious combinations.
The Asado de Mahi Mahi takes the homemade corn tortillas and stuffs them with tempura-fried mahi mahi, topped with mango salsa, chipotle aioli, and fried mahi mahi with salsa and cabbage.
Or try a cactus taco. That’s right, the Nopales features grilled cactus with poblano peppers, avocado, salsa, and cheese.
But, of course, the most popular is their Birria Taco.
“They take the homemade tortillas that Anna makes and then they soak them in the birria braising liquid. They put that on the plancha, which is like a flat-top griddle. They crisp up the tortilla, put the birria meat in with a little bit of cheese, fresh onion and cilantro. Press it. So it's almost like a panini. Really crispy. And that's how they serve the tacos.”
It does also come with the birria sauce on the side.
“Deep, rich flavor. And it does have Chef Anna and Sergio getting actual real Mexican oregano. So you are going to have a unique, herbaceous flavor to it as well.”
For bigger appetites, Gato Exotico has larger plates to fill your need.
The Enchiladas feature those handmade tortillas stuffed with chipotle chicken, cheese, and your choice of either salsa verde for something brighter or ancho salsa for a smokier flavor.
The authentic Pork Stew is pork slow-cooked in a bright guajillo and chile sauce, served along with rice, beans, and tortillas so you can create your own bite.
“That is a very traditional braised pork shoulder dish. It's something that a lot of the comments we get from our guests, that's something that their tio makes or their uncle would make for their family at home. It's not a dish you would commonly find on a restaurant menu. It’s very much an old-school home-braised item.”
The Plato Carne Asada is an eight-ounce grilled, marinated steak served with tomato rice, refried beans, corn tortillas, a chimichurri sauce, and topped with a blistered jalapeño for some added spice.
And for a sweet ending, Gato Exotico has a few desserts paying homage to Mexico.
The classic flan is a super creamy custard made with condensed milk and Mexican vanilla and topped with a rich dark caramel sauce.
For something even richer, the Churro Bread Pudding takes the cake.
“So we make your traditional bread pudding using brioche bread. But then he takes these really crispy, small pieces of churros and fries them and mixes them in the bread pudding. So as you eat the bread pudding, you get these little crunchy bits throughout and that cinnamon sugar spice to it on top as well. And then he tops it with more churros and then vanilla ice cream. It's absolutely phenomenal.”
“Can't go wrong with either one to end your meal.”
So if you’re looking to break out of the ordinary and dive into something a little more adventurous and nostalgic, Gato Exotico in Cambridge is ready to take you there.
