SLIDESHOW
September 4
Little Anita’s is a well-known restaurant chain in Albuquerque, with five locations and in 2026 celebrates its 50th anniversary. The chain is named after the grandmother of a founder, and uses her recipes for some dishes on the menu, according to the Little Anita’s website.
The menu is expansive, with appetizers ranging from guacamole salad and nachos to beef taquitos and chicken quesadillas. Breakfast is served until 1 p.m., and guests can choose from dishes like huevos rancheros, carneadovada & eggs and French toast. Breakfast burritos are also on offer, and in fact, the restaurant claims to have been the first in Albuquerque to serve breakfast burritos.
For lunch and dinner, Little Anita’s offers many staples of New Mexican cuisine, including enchiladas, chile rellenos, carne adovada, tamales, stuffed sopaipillas and green chile stew. Enchiladas are served in a stack of three, with refried beans and Spanish rice, and the very big combination plates allow customers to enjoy several New Mexican foods at once. For example, the #2 combination plate offers an enchilada, tamale, beef taco and chile relleno, a stuffed chile pepper. Guests also have the option of alcohol at some locations, and can find a full bar at the Old Town location next to the Hotel Albuquerque.
For this review, my family and I ordered the Tampico fish tacos and chicken enchiladas with green chile. You really can’t ever go wrong with the chicken enchiladas, as the chicken is very flavorful, not at all bland and, combined with the cheese and green chile, the enchiladas explode with flavor. I order these every time I visit Little Anita’s and can’t speak highly enough of them. The green chile has a very distinct flavor and really helps carry the dish, and this stands out because in my experience, I’ve encountered a lot of chile that is watery, bland and seriously detracts from the meal.
Like the enchiladas, the tampico fish tacos are served as a set of three, with tilapia on flat blue corn taco shells. The tilapia is light in flavor, and in this dish, it is sautéed and not prepared as a spicy option. “Tampico” in the dish’s name refers to the eastern port city in Mexico.
On the side, the dish is served with guacamole, pico de gallo, salsa, whole beans and
calabacitas, a sort of zucchini squash with corn and onions. My family has enjoyed these tacos several times, just as we did on this visit, and they come highly recommended if you love seafood and want to avoid beef; the tacos are one of only three seafood items on the menu.
George Slad is a freelance photographer for the Daily Lobo. He can be reached at photo@dailylobo.com or on X @SladGeorge