Rolbertos

Eduardo Cueva

Quality of the food isn't the greatest, the meat is always grease. Therefore making the rest of the plate greasy. I've ordered multiple times from here and still regret going every time.

Erika Serrano

Food (chicken quesadilla) is fresh nice and warm 😋 spicy salsa has all the flavors to give a tasty flavor to the food beyond my expectations and place is very clean too definitely be coming back for more delicious meals 😊

JARRET TAYLOR S. (Tee)

Food is good. Rolled tacos are 👌🏾and the daily specials are definitely a try!

Jay Keyes

The largest Mexican restaurant chain in San Diego isn't Chipotle or Taco Bell, or even Rubio's; No, it's the collection of "X-berto's" enterprises, modeled after the original chain of Roberto's taco shop, founded in San Ysidro in 1964 by Roberto Robledo and his wife, Delores. As a fast food chain open late at night that focuses in stoner grub like burritos and smothered French fry concoctions, Roberto's remains a mega-hit. Imitation is the sincerest form of flattery, and Roberto's has been flattered by a myriad of copy-cats that have been spawned, many owned by extended family members of the founding Robledo family. Across San Diego County, we now have Alberto's, Gilberto's, Filiberto's, Adalberto's, Gualberto's, Loberto's, Juanberto's, Humberto's, Anaberto's and so many others. These shops are mostly the same, serving nearly identical offerings, usually cheap, somewhat dingy, yet relatively reliable. You normally would not order tacos at one of these taco shops (it's just not their thing) but I'd ask you to consider the "Carnitas Taco" at the Rolberto's outpost in a Serra Mesa strip mall just off of the I-15. Upon receiving it, the first thing you'll notice is that it is almost too much taco, it's huge and unwieldy, with meat overflowing on both ends, everything covered in a mound of guacamole and some coarsely-chopped onions and tomatoes. Then you'll note that the double corn tortillas are floppy, most definitely pulled from a bag, and are of terrible quality, adding neither flavor or appropriate structure. But the carnitas themselves? Stellar. Rather than shredding the carnitas, they chop them into sizable chunks and re-fry them in their own grease on the grill, the net effect of which being wobbly pieces of pork flesh streaked with fat, their surface encrusted with seasoning and grit from the plancha, crispy and salty. When you bite in to it, you are provided with the best textural thrills one enjoys about bacon, but bigger and, dare I say, better. "California Burritos" here are pretty much the same as you'll get at other "X-berto's." If you like that kind of thing, you probably won't be disappointed. I've also had Rolberto's "Breakfast Burrito with Ham, Egg, and Cheese," which is par for the course in the San Diego, quite ordinary. As with many breakfast burritos from "X-berto's," the scrambled eggs are cooked too long, but they give you a lot of food for a short amount of money.