Mary & Tito's Cafe

Name: Mary & Tito's Cafe
Address: 2711 4th St NW, Albuquerque, NM, 87107, US
Telephone: 505-344-6266
Price range: $

New Mexican$

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Mon–Thu 11am–3pm, Fri–Sat 11am–5pm, Sun closed

2711 4th St NW, Albuquerque, NM 87107
505-344-6266
Last verified: September 2026
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Dinners

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Large Combination Plate with 1 Relleno$6.90
1 beef taco, 1 cheese and onion enchilada. Served with beans, rice and tortilla and your choice of red or green chile.
Large Combination Plate with 1 Tamale$6.50
1 beef taco, 1 cheese and onion enchilada.
Small Combination Plate$6.00
1 beef taco, 1 tamale.
Chile Relleno Plate$6.50
2 battered chile rellenos.
2 Taco Plate$5.90
Beef or chicken.
3 Taco Plate$6.40
Beef or chicken.
2 Tamale Plate$6.00
3 Tamale Plate$6.50
Enchilada Plate$6.40
3 corn tortillas layered with cheese, chile, onions.
Enchilada Plate with Chicken$6.75
3 corn tortillas layered with cheese, chile, onions.
Enchilada Plate with Egg$6.95
3 corn tortillas layered with cheese, chile, onions.
Enchilada Plate (2 Blue Corn Tortillas Layered)$6.55
With cheese, chile, onions.
Enchilada Plate (2 Blue Corn Tortillas Layered) with Chicken$6.90
Enchilada Plate (2 Blue Corn Tortillas Layered) with Egg$7.05
Flautas with Chicken Guacamole$6.95
Tortilla Burger$6.50
Hamburger patty, cheese and onions.

Side Orders

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Carne Adovada$3.25
1 Beef Taco$2.25
1 Chicken Taco$2.25
1 Tamale$2.50
1 Bean Tostada$2.90
1 Chicken Tostada$3.25
1 Guacamole Tostada with Beans$3.75
1 Rolled Enchilada$2.25
1 Relleno$2.50
1 Tortilla$0.50
1 Carne Adovada Flauta$1.25
1 Chicken Flauta$1.25
Beans$1.50
Rice$1.50
Quesadilla Made with Corn Tortilla$1.50
Quesadilla Made with Flour Tortilla$3.00
Sour Cream$1.00
Side of Guacamole$2.00
Extra Garnish$0.50
1 Egg$0.60
Extra Cheese$0.75
Extra Beef$0.75
Side of Cheese$1.00
Side of Red Chile$1.50
Side of Green Chile$1.50

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

Dishes to know on this menu

Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Enchilada Plate (2 Blue Corn Tortillas Layered) · Enchilada Plate (2 Blue Corn Tortillas Layered) with Chicken · Enchilada Plate (2 Blue Corn Tortillas Layered) with Egg.
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: Carne Adovada Enchilada with Rice and Beans · Enchilada Plate · Enchilada Plate with Chicken.
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: Burritos · Beef & Bean Burrito · Bean Burrito.
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 Salad · Guacamole with Rice · Flautas with Chicken Guacamole.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Large Combination Plate with 1 Tamale · 2 Tamale Plate · 3 Tamale Plate.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Flautas de Carne Adovada · Flautas with Chicken Guacamole · 1 Carne Adovada Flauta.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Enchiladastypically $12.95 across 254 menus
Flautas & taquitostypically $11.49 across 188 menus
Tostadastypically $9.50 across 175 menus
Chile rellenotypically $12.99 across 165 menus
Tamalestypically $7.99 across 123 menus
Menudotypically $13.99 across 67 menus

Mary & Tito's Cafe on our other sites

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Mary & Tito's Cafe

Menu

Appetizers

Burritos

Carne Adovada Specials

Mexican Turnovers / Stuffed Sopaipillas

Dinners

A La Carte

Child's Plate

Side Orders

Dessert

Drinks

How these dishes compare

Mary & Tito's Cafe on our other sites

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