Let's Taco 'Bout It

LET’S taco BOUT IT A SURVEY OF

BREAKFAST TACOs ACROSS TEXAS

by c h r i s t i n e ya n g

W H AT N I C E R T H I N G C A N YO U D O F O R SO M EBO DY THAN TO MAKE TH EM B R E AK FA ST ?

ANTHONY

BOURDAIN

TAB LE O F C ON T E N TS 06

A BRIEF HISTORY

08

THE BASIC INGREDIENTS

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TH E FAC TS

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MAKE IT YOU RSELF

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T H E B E S T R E S TA U R A N T S

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BE YOND TE X AS

A BR I E F H IST ORY It all started with Old Mexican Town—what is now Republic Square Park at Guadalupe and Fifth Streets in Austin, Texas. That’s where the first Mexicans lived—right in downtown Austin. Before condos and the east side, families who emigrated from Mexico settled in Austin in the 1870s. A handful of immigrants came here for a better life and worked as soda jerks, ranch hands and workers in tortilla and chili factories. Those were the early days of Mexican life in Austin.

In the 1890s and early 1900s, the development of Mexican-owned businesses sprouted up in the form of tamale and chili stands. And so began the influence of Mexican culture into what we now know of taco trailers, Mexican and Tex-Mex food and cuisine. The basic formula of these restaurants was to serve their customers food just like they would make at home, but there was still no sign of breakfast tacos like we have today. It was in the early eighties when the commercialization of breakfast tacos began with the Tamale House on Airport Road. Soon thereafter, chefs and other entrepreneurs followed suit, and today Austin is a mecca for the breakfast taco, the most important taco of the day.

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W H AT I S I N S I D E ?

Each breakfast taco is filled with unique ingredients so people often want to know if there are rules across the board for making them.

The varieties are endless but there are a couple of staple ingredients that breakfast taco aficionados recommend. If this is your first time building a breakfast taco, consider stocking your kitchen with these commonly-used items. You won’t regret it, we promise.

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the basic in g redients TORTI LL AS

P otatoes

Although corn tortillas are

Fresh and smaller potatoes

lower in fat content and

chopped into cubes make for

heartier, we recommend

a delicious filling. Substitute

using flour tortillas for easier

for bacon and sausage when a

folding and a softer taco.

non- meat meal is preferred.

EGGS

CH E E S E

Most breakfast tacos have

Choose a shredded cheese

scrambled eggs as a base.

in a Mexican blend for the

Make a big batch using as

most authentic pairing.

many eggs as you need. Set

Sprinkle on top as garnish

aside for assembly later.

and allow cheese to melt.

Baco n

AVOCADO

One of the most popular

For a California-style twist,

meat fillings and pairs well

fresh avocados cut into

with scrambled eggs. Avoid

generous slices or homemade

sad, thin strips that crumble

guacamole can be added

and opt for thicker pieces.

as garnish along with cheese.

Sausage

Salsa

Another popular meat filling

Never leave a breakfast

is various types of sausage.

taco high and dry. Salsa is

Choose from chorizo, mild

a necessity of a great taco.

or spicy Italian sausage,

Use fresh-made salsa for

and vegetarian sausage.

a more vibrant taste.

THE FAC TS IT ’ S B R E A K FA S T TACO M A D N E S S

m ake your own

B A C O N & E GG B R E A K F A S T TA C O S E R V E S 2 P E O P L E | TA K E S 1 0 M I N U T E S

I N G R E D I E N T S | 2 E G G S • 1 /4 C U P M I L K • 4 S T R I P S O F B A C O N 1/2 CU P SH R EDDED CH EESE • 2 FLOU R TO RTILL AS • SAL SA

1. Pre-heat your cast iron skillet or flat pan

5. Let the eggs and bacon begin to cook

on medium heat with olive oil.

on the skillet. Meanwhile, begin placing shredded cheese onto flour tortillas.

2. Carefully crack eggs and pour into a mixing bowl. Mix steadily and gently until

6. After the eggs and bacon have finished

the eggs are smoothly beaten.

cooking (about 2-5 minutes), turn heat off.

3. Add uncooked bacon into the beaten

7. Scoop the eggs and bacon onto the

egg mixture and stir together. The bacon

flour tortillas on top of the cheese.

may remain in entire strips or be chopped into smaller pieces. Season lightly with salt and pepper as needed.

8. Top with preferred amount of salsa.

Chopped tomatoes (or pico de gallo),

4. Pour the eggs and bacon mixture onto

sliced avocados, and cilantro may also

the hot skillet and allow to slowly bubble.

be added on top for additional flavors.

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T O M E , F O O D H A S A LWAY S B E E n A B O U T C O O K I n G A n D E AT I n G W I T H T H O S E W H O M YO U L O V E A n D C A R E F O R .

DAV I D C H A N g

THE BEST R E STAU R AN TS There are many Austin restaurants making tacos but we will never forget the original players in the revolution.

Take a look at our favorite places.

TA M ALE HOUS E E AST Tamale House East honors her father’s original restaurant which was famous for 95¢ breakfast tacos.

MARIA’ S TACO EXPRE SS Maria’s is a no-frills taco joint with great tacos, beer, and live music. Their patio is especially popular on weekends.

J OE ’ S BAK E RY Family-owned and operated, Joe’s makes house-made tortillas and thick, juicy bacon.

Portions are large and prices are cheap so expect a wait at this well-loved place.

J UAn In A M ILLIOn This eastside gem is famous for their “Don Juan Taco” and for the owner’s hearty handshake. The affordable prices and generous portions will make you want to bring the entire family here.

the taco econo m y Austin is such a creative place with actual starving artists.

Breakfast tacos are like a delicious homecooked meal inside a tortilla. It takes a lot of love to put the ingredients into it.

Every taco is a little piece of affordable art and they help sustain the local artists who, in return, feed our souls.

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A N E W Ag E Today, increased demand for the beloved breakfast taco has brought a new wave of modern taco-makers onto the scene.

TORCHY ’ S TACOS Known not only for their tacos, but also queso, Torchy’s has won several awards.

They offer standard build-your-own tacos plus more hearty fare like The Wrangler or The Ranch Hand.

TACODE LI Often in competition with Torchy’s as the crowd-favorite in town, Tacodeli offers great variety and delicious roasted salsa in locations all over the city.

T YSOn ’ S TACOS A variety of creative tacos are doled out at this laid-back taco stand with a funky patio filled with flowers and fun signage.

E L CH IL ITO On a visit here, you’ll find breakfast tacos and burritos served all-day. Eat on their patio picnic tables on a lazy Saturday.

FOR K & TACO The latest restaurant to join the taco craze, their tacos are mighty delicious but a bit pricey. Try their freshly-made soft serve.

B EYON D T EXAS New York offers Texas-style barbecue, kolaches, frito pies and now more than a few authentic breakfast taco places where hungry food lovers and taco fans can find the eggfilled treat. The boom, such as it is, remains limited. Former Texans living in New York look forward to the future: “The day I can walk into any deli and get a breakfast taco as easily as I can get a bagel or an egg on a roll, there will then be an adequate supply,” says Texan blogger Lisa Fain.

What’s next for the breakfast taco? We can only imagine.