Founded in 1986 on Rosecrans Street in Point Loma, San Diego, Adalberto's Mexican Food is one of the original 'Bertos taco-shop lineages — a family chain that grew from a single Market Street counter into a multi-location operation spanning California. The kitchen hand-seasons its carne asada each morning rather than buying pre-marinated bulk cuts, a scratch-prep commitment shared with only a handful of peninsula taco counters including El Charro Taco Shop. Rolled tacos arrive in orders of five, fried to a shatteringly crisp corn shell and buried under house-made guacamole and shredded cheese — a format Adalberto's helped introduce to the broader 'Bertos ecosystem in the late 1980s. The dual-window drive-thru layout keeps the Rosecrans corridor moving through a full late-night menu that crosses into Point Loma seafood territory with shrimp burritos and fish tacos, a surf-and-turf taco-shop overlap shared with Los Panchitos Mexican & Seafood up the road. Catering platters scale to 50-plus guests, building full burrito-bar and taco-tray spreads from the same daily-prepped carne asada, carnitas, and pollo asado that run the counter line.