It doesn't take a sleuth to know that Alberta's is another Alberto's clone, the San Diego Mexican chain that burst into the scene with torpedo-shaped carne asada burritos but subsequently fractured into factions. It's not clear whether Alberta's is a defector or a copy-cat. The mascot they've chosen is a blonde chick who wears no trace of a sombrero; but the food is as satisfyingly filling and cheap as it always has been. The carne asada is chopped fine here, almost to the point of being ground beef. It becomes tender fodder for the half nachos, and most importantly those hefty burritos made from nothing more than a pliant flour tortilla and a gob of guacamole. The "Flying Saucer", a deep fried flour-tortilla tostada bowl of immense size, is generously portioned with stewed beef inside the well. And while other Alber-clones are content to serve anemic scraps that are more batter than meat, Alberta's stuffs its fish burritos with flavorful, big nuggets of
crisp-fried white fish.
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So we sat at Weekly World Headquarters, trying to figure out what the theme for this year's food issue should be: Mexican food? We kind of did that years ago. Sandwiches? Meh. Salads? Weak salsa. "What about wraps?" someone asked. "...