Los Albertoz Mexican Food

Chad “CJ” Ward

Friendly staff. The kitchen and preparations are in partial view. Meals made to order, fresh & hot. #12 Carne Asada Plate: No petty charge for extra Pico de gallo, or request for all carrots in order of Zanahoria en Escabeche (Mexican Spicy Pickled Carrots), which are not free - *groan. Fresh-made corn tortillas were a delicious surprise! Green Hot Sauce & Marinated Carrots both had an unexpected spice heat, but still a delightful flavor. The spicy heat didn't overpower (or hide) the other flavors. Carne Asada is well-flavored, but overcooked & too thinly sliced. Prefer a 'juicier', 'wet', 'Au jus' type of 'sauce' Carne Asada plated using a lighter version of an authentic Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin. Carne Asada marinade strained of all solids, reduced & the sliced Carne Asada drenched in hot marinade, now 'Au jus', immediately before plating. Carne Asada: cut thick (¼", no less) & long (½" - ¾"), medium to medium-well. There's no reason Carne Asada must be well-done, or worse, overcooked. Made using a tough cut of beef, the marinade acid & salt (use a good coarse salt) added while grilling create a brine that is re-absorbed back into the steak. In this process, lean muscle proteins (making the meat tough) are broken down, making your finished Carne Asada juicier and more tender. Rice was average, some chopped stewed Roma tomatoes, carrots & white onion, coupled with baby peas tossed into the water, tomato sauce and salt before boiling would take the rice to a rice - worthy of a plate all it's own! Enjoyed the refried bean, throw out the gob of oily cheddar cheese & give the refried beans a generous crumble of Cotija Cheese. Stop calling the green goo 'Guacamole'! It's NOT. Throw it out! Use your excellent Pico de gallo, ripe avocados (not mushy, a ripe avocado is firm when held in the palm of your hand, will yield to gentle pressure), fresh lime juice, garlic, Jalapeño Chile Pepper ( fire-roasted, skinned, seeded & chopped ) & coarse salt. There's nothing wrong with the authentic recipe & nobody has EVER improved it! Keeps well four days, tightly covered, in the refrigerator. Pour off any water, mix & the citric acid will keep your guacamole a nice green! - CJ Ward

Jennifer Velez

Open all night , friendly service, came here with

Bilal Abiad

Just gross. Nothing about this place says it should be in business. It is run down, disgusting inside and out, and the food isn't even great fun anymore. I dont know who the owner is, but it's been 2 weeks since I sent a message to them on FB. Health department needs to visit this place and shut it down, it's not a restaurant .. this is a money laundering facility :D

Jason Weller

Alberto's is a franchised chain of great soon Mexican food. Their biggest claim to fame is the dozens of imitators. In Anaheim, their are 2 Alberto's restaurants, however this one, the one on State college, is the better of the two - and it's not even close. This place has great meat. It's flavorful, cooked great and usually abundant. Alberto's is the only place that can rival McDonald's Coke: Cool and refreshing.