Discover Albany's top Mexican restaurants through Restaurantji's lens. Explore a variety of Mexican flavors, from a Burritos to Al Pastor, and enjoy great Mexican cuisine in the city.
“I tried the lamb with cheese and sour cream, the Tropical grilled vegetables with cheese and sour cream I also tried the vegetable with cheese and sour cream. The grilled lamb was very good with a nice flavor, succulent and tender meat, I added the red sauce that was sweet and tangy, the Tropical vegetable was okay but was a little bland and was about the same as the regular vegetable. The vegetable s were nicely grilled still firm.“
“Great drinks, cider, and decent selection of tequila! Hearty fried chips will stand up to their very fresh guacamole and spicy salsa. Our pork taco was cute on its on wooden serving board, the salad with chicken is always generous, but on our most recent visit, the meats were dry and bland. Better next time, I'm sure. Service is friendly and easy going, atmosphere is super casual. Good spot for a quick bite or time out with friends and family.“
“My dearest companions of refined palates and exquisite tastes,I must regale you with a most peculiar dining experience I recently encountered. Imagine, if you will, my esteemed self, accustomed to the luxurious surroundings of Michelin-starred establishments, inadvertently stumbling upon a culinary gem concealed beneath the guise of a modest Taco Bell. Yes, you read that correctly – Taco Bell, a name more commonly associated with fast food than haute cuisine.It was a chilly evening, and the glistening city lights beckoned me toward a culinary adventure I had yet to embark upon. In my eagerness, I mistook the humble facade of Taco Bell for a secluded Michelin-starred restaurant, and my expectations soared to the highest of heights. Alighting from my chauffeur-driven carriage, I was momentarily perturbed by the compactness of the parking area, but such trifles mattered not to me. My trusty driver, ever resourceful, steered us through the enigmatic maze of the drive-thru, where I discerned a curious interplay of savory aromas and an eclectic symphony of voices ordering a vast array of dishes.Upon entering the establishment, I was greeted by a cheerful attendant who presented me with a menu of staggering proportions. It was a paradoxical marvel; for in this unassuming Taco Bell, they had somehow managed to take mere meat, cheese, and a humble tortilla, and through their ingenious alchemy, fashioned a kaleidoscope of culinary delights.The menu sprawled before me like an epic novel, promising a gastronomic journey beyond my wildest dreams. I was at once perplexed and intrigued by the plethora of choices that lay before me, from the classic Crunchwrap Supreme to the audacious Doritos Locos Tacos. My refined sensibilities were put to the test as I pondered this symphony of ingredients, each more daring and indulgent than the last.To the uninitiated, the Taco Bell drive-thru may seem pedestrian, but for those in the know, it is a portal to fast-food luxury. The convenience of ordering from the comfort of one's carriage, surrounded by the tantalizing aroma of Mexican-inspired creations, is an experience to be savored. My order, meticulously customized to suit my discerning palate, was soon delivered to me with the utmost care, a testament to the dedication of the Taco Bell staff.As I partook in this unexpected culinary escapade, I was pleasantly surprised by the depth of flavor and the artful presentation of each dish. The marriage of textures and tastes was, dare I say, sublime. The quesadillas, with their tender grilled chicken and melted cheese, were a harmonious ballet of ingredients, while the Beefy 5-Layer Burrito proved a testament to the grandeur that can be achieved with the simplest of elements.In conclusion, my dear connoisseurs of the epicurean arts, I must admit that my inadvertent foray into Taco Bell was a revelation. The ability to elevate the humble tortilla, meat, and cheese to such elevated heights is a feat deserving of recognition. While the parking may be tight and the setting far from opulent, the taste sensations crafted within those unassuming walls are nothing short of a gastronomic masterpiece. It is with the utmost sincerity that I recommend a visit to this unsuspecting haven of culinary innovation, for it is a journey that shall forever be etched in my memory.Yours in epicurean discovery,“
“If you're from the East Bay you already know what it is. Gordos is THAT spot. Quick food and friendly people, I like to practice my Spanish here and they're always encouraging and giving me new words. Definitely go in person so you can watch your order being prepared right in front of you and you can make sure your order is correct.“
“A DAMN good experience at this restaurant. From the moment you walk in you know it's going to be amazing! Service was amazing. I felt like we had 3-4 servers at all times. They knew what I needed before I knew what I needed lol. I would have given them 5 stars but I had to subtract a star because one of their cocktail straws had mold or a tissue stuck in it? Brought it to the severs attention and they immediately apologized and brought me a new drink. They even comped the drink which I appreciated. Ambience was intimate but lots of lighting which was nice. Food was delicious and well crafted. Definitely will be back, hopefully the cocktail don't disappoint next time .“
“5 stars. The tacos and burritos are delicious, but my favorite is the quesadilla. Carne asada is my go-to filling, and I usually get whatever I'm ordering 'dorado style' where they crisp up the tortilla. Sometimes I go 'super' with the sour cream and guac, but it's not necessary. Always get my food spicy in addition to having them add grilled serrano peppers. Staff is hard-working; they run a tight ship. Gotta get their early or be prepared to wait in line.“
“Dear Taquerowhen my husband ordered my chicken burrito, light rice, extra cheese, sour cream, no onion, extra cilantro you made a face. . .when he apologized, you said, "no problem, everyone likes their burrito how they like their burrito." you then proceeded to make one of the top 5 burritos of my life. It was perfectionion! thank you, dearest Taquero, for putting your ideals aside and making my dream burrito. you're a real one!!btw, of you live in Oakland and have never been to Taqueria El Paisa just go. . . it is one of the best in all of Oakland.“
“I’ve been here twice now and only eaten the tasting menu, an option Copas and chef Julio do on thurs/fri. Incredible experience both times, getting different, creative dishes like a Dungeness crab taco and a brisket mole. The price point of the menu and the bev pairing, done by Erica, are fantastic. For the quality-to-deal ratio, this is prob the best in the city. I’ve been to californios, a two star spot and many of the dishes here at Copas would fit seamlessly in there if not outshine them. Chef and Erica are wonderful to chat to and have a o-so obvious talent and love for their crafts. There’s zero doubt I will return for a third time“
“They say that every time you fire a gun it makes you a tad bit more republican. Similarly, with every bite of the Al Pastor burrito I took, I turned from someone who considered burritos emblematic of everything wrong with America - that bloated, greased up, junked up version of the OG pure taco, into someone who thinks maybe not all of the American excess has to be terrible. 5/5 stars“
“Best taco truck hands down! Ordered tripe, cow tongue, and beef tacos! Amazing flavor! The atmosphere is not so great as the truck is next to a dive bar. I get it, people get drunk and the food craving kicks in. Will be eating here indefinitely unless food quality changes. Highly recommended this taco truck! Street parking!“