El Dorado Cantina was founded in 2014 with a mission to combine organic and non-GMO ingredients with authentic Mexican cuisine inspired by regional recipes across Mexico. At El Dorado Cantina, every item on the menu is made fresh daily from the finest available products. You won’t find canned products or microwaves inside an El Dorado Cantina kitchen – short-cuts like those remove nutrients from the dish before it even reaches the table. We care where your food comes from and we happily share all of our vendors, farms, and kitchen practices with our customers.
El Dorado Cantina has quickly become a popular destination for celebrities, dignitaries, business professionals, locals, and tourists alike. It has been recognized as the “Best Mexican Restaurant in Las Vegas” multiple years running by the Las Vegas Review-Journal’s annual “Best of Las Vegas” poll; one of the top five Mexican restaurants in the U.S. by Yelp two years in a row, and was named as the #28 Top Restaurant in the U.S. by Yelp in 2016.
El Dorado Cantina believes in using sustainably raised products and carefully selects those products from specialized farms, family businesses, and vendors across the United States. While El Dorado Cantina believes in using organic and GMO-free products, we cannot guarantee that those organic and GMO-free products in every location will be available or offered. When faced with shortages of organic and GMO-free products, El Dorado looks for the next best farm or vendor available.
Darin Feinstein, a non-practicing attorney, has vast experience in the Food & Beverage, Hospitality, and Entertainment industries. Mr. Feinstein is the founder and creator of El Dorado Cantina, an organic and GMO-free Mexican concept that is currently in several locations on the West Coast.
Chef Sean Bernal
Corporate Executive Chef Sean Bernal, a native of Santurce, Puerto Rico, has an unwavering commitment to excellence that has taken him through all stages of his culinary career. Bernal was born into a family that loves to cook which sparked his appreciation of fine food at a young age.
He has received an Associate’s Degree in Culinary Arts from Johnson & Wales University. During his time there, he earned an apprenticeship with Chef Has Klein of The Bistro in Coral Gables. After two years at the Omni Colonnade, his desire for growth earned him a coveted sous chef position to open Baleen on Grove Isle with Chef Robbin Hass.
Chef Sean was recruited by J.W. Marriott Marquis Miami in Downtown Miami to be the Chef de Cuisine for its culinary operations. He also held the position of Executive Chef at Tambo Restaurant in South Beach where he gained national acclaim for his creative Latin-Asian styled cuisine.
Today, Chef Sean operates as the Corporate Executive Chef at El Dorado 305.
OUR VEGETABLES, MEATS AND FISH ORIGINATE FROM PREFERRED VENDORS
In the event items from our preferred vendors are not available, we do our best to source sustainable and natural products from other sources to keep the highest quality ingredients in your dishes. Despite our commitment to the organic, non-GMO lifestyle, El Dorado Cantina cannot guarantee that all products and ingredients are 100% organic, GMO-free, or sourced from the preferred vendors below. We attempt to update the below list as often as possible, however, to get the most current list of vendors, please contact the restaurant you wish to learn about directly.