Rolbertos,

3755 Murphy Canyon Road, San Diego, CA 92123

"I love it here! First time in San Diego EVER and saw they had special offers, I got a carne asada special and the food was amazing! I would 100% recommend anyone looking for authentic Mexican food to come here and check this place out :)."

"Great food, great hospitality, walked in not realizing they were closing, was more than generous to still offer to serve me"

"Delicious food at a great price! Good serving size! Definitely going back for a quick lunch!"

"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."

"When you first walk in it doesn't look appealing but once you get your food...yummy! I had the carne asada burrito with the 3 rolled taco special. It was really good! Great flavor on both. Food was made fast so you don't have to wait that long."