Viva Cinco de Mayo Albany

Madison Avenue tacos with an Oaxacan kitchen behind them

Viva Cinco de Mayo opened in December 2016. Its Oaxacan-influenced menu places a three-taco order beside mole, chiles rellenos, huaraches and tlayudas, making the restaurant useful for a group that wants both street-food portions and a longer meal. Vincente Merino-Martinez and his family have continued to operate the Madison Avenue business.

The regular corn tacos arrive with onion and cilantro, with lime, radish and salsa beside them. Birria has its own preparation: the tortilla is dipped in chili oil and cooked crisp around slow-cooked beef. The cheese-filled version and the no-cheese version are separate choices, both with broth for dipping. A birria quesadilla changes the format again rather than simply increasing the taco count.

For fish or shrimp tacos, the menu offers onion and cilantro or lettuce and pico. Handmade sopes and the oval huarache layer black beans, queso fresco, lettuce, pico, avocado and cream with a chosen filling. Mole Oaxaca uses chicken covered in the house sauce, served with rice, beans, avocado and tortillas. Bistec in green salsa adds potato and cactus, while tlayudas supply another Oaxacan format for a shared meal.

Madison Avenue and the related Colonie kitchen

• Viva Cinco de Mayo: 809 Madison Avenue, Albany; 518-650-8605. Tuesday–Saturday 11 a.m.–9 p.m., Sunday 11 a.m.–8 p.m.; Monday closed.
• El Rancho Bar & Grill: 1133 Central Avenue, Colonie; 518-512-4300. The same owner opened this separately named restaurant in 2025. Its published service generally runs 11 a.m.–9 p.m., Sunday until 8 p.m.; Tuesday opening is listed at 11:30 a.m.

Colonie is a separate municipality and the two kitchens have different menus. Viva’s own ordering service provides the current pickup choices; delivery platforms also list the Madison address.

Order from Viva’s Madison Avenue restaurant.