At Calavida Cantina, you’re invited to “party like the dead.” If you haven’t partied like the dead, you’re probably not well acquainted with the Mexican tradition of “El Dia De Los Muertos,” the Day of the Dead. During this Mexican holiday, the profusion of skeletons of all sizes performing day-to-day activities signifies the return to this world of the dead who remain who they were when they lived, doing what they did. For example, skeletal figures depicted on the artwork at Calavida Continue would have been party animals when they graced this earthly plane. Therefore in death, they remain party animals–eating, drinking and being merry. At Calavida, the party animals of a past life mingle with party animals of today in a milieu that’s the antithesis of a morgue or mortuary.
When we first espied the Calavida Cantina, I worried my Spanish vocabulary was diminishing with age and lack of practice (I’m 39). It was a relief to learn that Calavida is a portmanteau blending calavera (skull) with vida (life), “a nod to the Día de los Muertos belief that joy and remembrance can—and should—coexist.” Calavida “toasts to the past, celebrates the present, and crafts liquid stories for the future.” Calavida’s website boasts that “every sip and bite is a spirited celebration of life after bland.” If you appreciate the collection of catchprhases and slogans, you’ll probably get into the spirit of things once you step into the lively cantina.
The Calavida Cantina is located within the Las Tiendas De Corrales center on the Northeast intersection of Alameda and Corrales. It occupies the space which most recently housed the Boxing Bear Brewing Co., which has relocated. It’s recessed from both Alameda and Corrales, meaning it doesn’t have a prominent street-facing storefront. Like its predecessor, Calavida is a purveyor of local craft beer. Formerly known as “Vision City,” Calavida produced a small amount of beer at its original location (inside the Indoor Soccer Arena near Paseo Del Norte and Jefferson). At its new location, Calavida will ramp up though it won’t be entering packaging-and-distribution market. If you imbibe adult beverages, you should enjoy the Dark Side Brew Crew’s terrific review.
In terms of configuration, there aren’t significant changes from the Boxing Bear days. An expansive patio allows for al fresco dining (and drinking) under New Mexico’s glorious skies. Step into the edifice and you’ll espy a counter where you can place your order. If you need time to study the menu, you can take it with you to a vacant table and a server will come by later to take your order. If music loud enough to raise the dead is one of the many things you enjoy about cantinas, you’ll appreciate the raised stage in which live bands perform. You may not be able to enjoy conversations, but music-lovers will enjoy the thrumming of bass. Where you’ll note the most significant changes is in the artwork festooning the walls. Thematically, it celebrates the party animals with us only in spirit.
The food menu includes a number of New Mexican and Mexican dishes (although the Dark Side Brew indicated there were Spanish items on the menu) with which most diners will be familiar. It’s not an overly ambitious menu, but it’s a good bar menu for multi-taskers (eating and drinking). Appetizers include such shareable starters as boneless wings, crunch pickles, “Diablo Inferno Curds,” and pozole (with a pinch of cumin). Main Courses are somewhat more substantial. They include a “Calavida Crunch Wrap,” classic handheld burritos stuffed with beans, rice, onion, cilantro, cheese and your choice of protein (pollo, chicharrones, carne asada, birria and sofritas). Signature tacos served on grilled corn tortillas and topped with fresh ingredients are available as are a la carte tacos. There are even three desserts on the menu.
Sure to be a hit with fire-eating New Mexicans is the trio de chips (house-fried tortilla chips served with a “Cantina Dip” trio: salsa, guacamole and green chile queso). Because their piquancy prohibits her enjoyment of salsa, my Kim makes it clear the guacamole is all hers. Sometimes she can also indulge in the con queso provided it’s not especially fiery. When it comes to fiery, you can’t beat the salsa. It’s got a very potent bite. The con queso wasn’t especially piquant and was somewhat on the thin, runny side. Chips are thin, crispy with some being too big to polish off in one bite (unless you’ve got an unlocked jaw like Food Network star Guy Fieri).
We all know burritos are shaped like a sealed, closed-ended cylinder. Not in all cases. Calavida offers a unique entree called a “calavida crunch wrap” which is essentially a burrito in a grilled hexagon shape. Apparently “Crunchwrap” is registered trademark of Taco Bell (which I would never visit). Calavida’s menu spells it as two words: “Crunch Wrap.” I don’t know enough about trademark law to know if this will protect Calavida from a lawsuit, but I do know burritos…and this is a good one. It’s packed with beans, rice, cheese, guacamole, sour cream, fried tortilla strips and your choice of protein. The crunch wrap is served with two fiery salsas. The hexaganol shape of this burrito won’t detract from your enjoyment. It’s a very good burrito even sans New Mexican chile. The crunchy fried tortilla strips are a texstural delight. Dip the crunch wrap into salsa if you believe pain is a flavor.
Our order was delivered just as the band started the first of several loud songs. We had hoped to engage the chefs in conversation, but couldn’t make ourselves heard, nor could we hear him. We did hear just enough to learn the chef previously worked at Sobremesa Restaurant and Brewery (which closed in 2025). I don’t remember if Sobremesa’s menu included quesadillas, but suspect that may be where the chef cut his teeth on this snack-slash-entree which is available with your choice of protein. My Kim’s choice, as usual, was carne asada. On the inner part of a grilled tortilla, we found a generous amount of carne asada melted with melted cheese, but there was little of both on the outer edges which were actually crispy.
The a la carte taco menu features grilled corn tortillas served with your choice of protein, red and green salsa, onion, cilantro, and lime. Add a side of beans and rice to any tacos for a pittance. My choice was a birria taco which also came with a small ramekin of consomme. As birria tacos go in this town, this one was below average. Better birria tacos can be found elsewhere. In Albuquerque, restaurants had better have a good birria taco or perhaps they shouldn’t offer it. The side of beans (with shredded cheese) was better though because they arrived lukewarm, it wasn’t long before they cooled off. Cool beans may be a popular expression, but cool beans aren’t very good to eat.
We didn’t run into any of the dead, but did witness a lot of partying among adults who were very much alive. Calavino is a good place for it.
Calavino Cantina
10200 Corrales Road
Albuquerque, New Mexico
(505) 375-2006
Website |
LATEST VISIT: 10 April 2026
# OF VISITS: 1
RATING: N/R (Not Rated)
COST: $$$
BEST BET: Carnitas Quesadilla, Trio De Chips, Calavida Crunch Wrap, Birria Taco, Side of Beans
REVIEW #1521