Cervantes Restaurant & Lounge

Name: Cervantes Restaurant & Lounge
Address: 5801 Gibson Blvd SE, Albuquerque, NM, 87108, US
Telephone: 505-262-2253
Price range: $$

New Mexican$$

Call Directions Website

Tue–Thu 11am–9pm, Fri 11am–10pm, Sat 11am–9pm, closed Sun & Mon

5801 Gibson Blvd SE, Albuquerque, NM 87108
505-262-2253
Last verified: September 2026

A bowl of chile con queso beside a plate of tortilla chips at Cervantes Restaurant & Lounge in Albuquerque

Appetizers

Chile Con Queso$7.50 (small) / $13.99 (large)
Roberta's traditional recipe
Guacamole$8.99
Made fresh daily with 100% Avocado
Quesadillas$9.50 (beef/bean) / $9.99 (chicken or beef)
Two cheeses, homemade flour tortillas, served with guacamole, sour cream, tomatoes and lettuce
Tequila Poppers$8.99
Six poppers served with ranch dressing
Nachos$12.50 / $13.50 (all chicken or all beef)
Mountain of tostadas, beef, beans, cheese, jalapeños, guacamole & sour cream
Combo Appetizers$11.25
Zucchini, mozzarella sticks & poppers

Entrees

Combination Plate #1$16.99
Taco, tamale, enchilada, carne adovada. +$2 chicken. Entrees include two sopapillas with honey, choice of chile, beans, rice, lettuce and tomato
Combination Plate #2$18.99
Taco, enchilada, chile relleno, carne adovada. +$2 chicken
Ground Beef Enchiladas (2)$13.25
+$2 premium meats
Ground Beef Enchiladas (3)$14.75
Cheese Enchiladas with Egg (2)$13.50
Cheese Enchiladas with Egg (3)$14.50
Chile Rellenos (1)$14.50
Chile Rellenos (2)$16.50
Seafood Tacos (2)$14.50
Seafood Tacos (3)$15.75
Taco Plate, Ground Beef (2)$12.99
Taco Plate, Ground Beef (3)$13.99
Huevos Rancheros with Carne Adovada$15.99
Huevos Rancheros without Carne Adovada$14.99
Flauta Plate$11.95
3 with shredded beef. +$2 chicken
Tostada Plate$11.95
3 flat
Tostada Compuesta$13.50
4 cups
Tamales (2)$13.50
Carne Adovada Dinner$13.50
Carne Adovada Burrito (1)$16.50
Carne Adovada Burrito (2)$19.50
Stuffed Sopapilla (1)$12.99
Stuffed Sopapilla (2)$15.99
Burrito Dinner (1)$13.50
Burrito Dinner (2)$16.50

House Specialties

Taco Salad$11.50
Ground beef or chicken. +$1.50 all meat
Bowl of Red/Green Chile$11.50 (half) / $12.99 (full)
With beans and carne adovada
Bowl of Posole$11.50 (half) / $12.99 (full)
Broiled Chicken Breasts$12.50
With chile and cheese
Green Chile Burger$15.25
½ lb. +$2 for ¾ lb.
Hamburger$11.75
½ lb. +$2 for ¾ lb.
Steak Plate$33.50
12 oz NY cut
Steak & Enchilada$37.80
12 oz NY cut
Steak Asada$38.50
12 oz NY cut
Steak Sandwich$18.50
8 oz NY
South of the Border$14.75
Chicken Fried Steak

Side Orders

Sopapillas$0.60 each
Flour Tortillas$0.60 each
Side of Choice$2.75
Sour cream, egg, beans, rice, or chile
Extra Cheese$2.75
Hash Browns$3.75
French Fries$4.75
Guacamole$3.00
Jalapeños$2.00
Carne Adovada$5.50
Additional Salsa$3.00
Additional Tostada Chips$3.00

À La Carte

Bean Burrito$10.50
Ground Beef Burrito$12.50
Chicken Burrito$13.50
Ground Beef & Chicken Burrito$12.50
Chicken & Bean Burrito$13.50
Carne Adovada Burrito$13.99
Shredded Beef Burrito$13.99
Cheese Enchiladas (2)$10.50
Chicken Enchilada$6.00
Ground Beef Enchilada$5.75
Flauta$5.50
Chile Relleno$9.99
Tostada with Guacamole$7.99
Beef Taco$4.50
Chicken Taco$5.50
Tamale with Chile$7.99
Stuffed Sopapilla$10.50
+$2 premium meats

For Smaller Appetites

Child's Plate$7.99
1 beef taco or 1 cheese enchilada, with beans and rice
Child's Hamburger$9.50
Choice of two: beans, rice, fries, potato salad, or coleslaw
Chicken Fingers$9.50
Served with French fries

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Carne Adovada Burrito (1) · Carne Adovada Burrito (2) · Burrito Dinner (1).
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Ground Beef Enchiladas (2) · Ground Beef Enchiladas (3) · Cheese Enchiladas with Egg (2).
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tostada Plate · Tostada Compuesta · Additional Tostada Chips.
Sopapillas & buñuelos: Sopapillas are pieces of fried dough that puff as they cook. They are particularly associated with New Mexican and Southwestern cooking and are commonly served with honey. Buñuelos are fried pastries found throughout Latin America in many forms. Mexican buñuelos are often thin and crisp, dusted with sugar or served with piloncillo syrup, especially around Christmas and New Year. Fried ice cream, despite its frequent appearance on Mexican-American restaurant menus, belongs primarily to the restaurant traditions that developed in the United States rather than to a single traditional Mexican dessert lineage. On this menu as: Stuffed Sopapilla (1) · Stuffed Sopapilla (2) · Sopapillas.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Chile Rellenos (1) · Chile Rellenos (2) · Chile Relleno.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole · Tostada with Guacamole.