possible. He is usually seen at Tamale House East on Sundays, providing advice and encouragement to us, his nieces and nephews. Throughout the years, other locations of the Tamale House have included one at the intersection of Guadalupe and Twenty-ninth Street operated by our Aunt Peggy and another one at College Avenue in South Austin, operated by our grandmother Carmen.

In 1982, our mother, Diane Vasquez-Valera, who had worked with her mom, Carmen, at the original Tamale House on Congress since the age of thirteen, opened her own place, México Típico Restaurant. After two years in Montopolis, she moved the restaurant to the current Tamale House East location at 1707 East Sixth Street. Our father, Juan Valera, who emigrated from Peru in 1963, designed and constructed the building that we currently occupy. In 1984, an apartment was added to the second floor of the restaurant, and that is where we grew up. So, yes, we can say we actually grew up in the restaurant business!

México Típico quickly developed its own following and was widely recognized as one of the fifty best Hispanic restaurants in the United States. It was at this location that our great-aunt Betty, Antonio’s daughter, came to help our mom. She not only helped operate the restaurant but also helped raise the five Valera children. After over forty years of working in the restaurant business while raising five children, our parents closed México Típico in 2000. Since that time, we have continued to make this place our family home.

During the years following México Típico’s closing, our mom, Diane, and our aunt Cathy Vasquez-Revilla, who was a City of Austin planning commissioner and owner of La Prensa newspaper, decided to start a movement. They organized east side business owners and residents to develop the Plaza Saltillo Concept. Together, they convinced Capital Metro to donate land and secured federal funds for the plaza’s construction. Plaza Saltillo is now not only a light rail stop but also a testament to the families who settled and preserved the rich cultural heritage of our beautiful east side community for everyone to enjoy.

Many of México Típico’s customers tell us they remember it fondly. They like to tell us which booth they sat in and request that we bring their favorite dishes back. We are happy to oblige. Another generation remembers the famous tamales at the original Tamale House on Congress. Some were only children at the time and now return with their own children and grandchildren.

Now, as it often does, life has come full circle. There’s still a Carmen, Roberto, Juan and Antonio (José) in the kitchen, but now we’ve added a Colombina. The scenery is a little different these days, but the family recipes and traditions remain the same. And yes, we serve breakfast tacos all day long.

Why do you think Austin loves breakfast tacos so much?

I think the breakfast taco is just so embedded in the culture if Austin. I mean, our family has been making and selling them since at least 1961! They may have even been served in downtown Austin at Tony’s Café in 1912. They have withstood the test of time. We sell breakfast tacos at four in the morning and eleven at night. Austin is such a creative place, and yes there are actual starving artists here. Breakfast tacos help sustain them, and in return, they feed our hearts and souls.

What is your most popular breakfast taco and why? What makes it stand out?

The potato, bacon, egg and cheese is our most popular breakfast taco. We write it as the PEBKCHZ just as our grandmother did and our uncle still does. It is a simple taco but a tried-and-true one. It stands out because of its taste. The hickory- smoked bacon and grated cheddar cheese bring just the right amount of salt to the mix. It is a complete meal in and of itself. What makes it extra special is our grilled tomatillo salsa.

POTATO EGG, BACON AND CHEESE BREAKFAST TACOS (makes 6)

6 eggs
1 pat of butter (optional)
1⁄2 cup heavy whipping cream (optional)
1⁄2 pound cheddar cheese
2 medium potatoes
Onion
1⁄2 pound hickory-smoked bacon
6 tortillas

In a mixing bowl, scramble 6 eggs with a hand mixer. You can add a pat of butter or 1⁄2 cup heavy whipping cream for super-rich eggs. You don’t want to, just crack the egg and scramble the eggs in the pan because then the white and the yolk will remain separate.

Take your cheddar cheese and grate it. Set aside. Cube your potatoes and sprinkle them with salt and pepper. Using 1⁄2 cup vegetable or canola oil, heat up your saucepan, getting the oil nice and hot before you cook your potatoes so they don’t get soggy. Add a bit of onion for flavor and cook your potatoes. Strain the oil out and put your potatoes back in the pan. Lower your heat, and slowly cook your eggs for a classic potato and egg combination.

In a separate pan, fry your bacon. We like a nice hickory bacon. While we prefer a firm, not completely cripsy bacon, you can make yours to your preference. Strain your bacon and place on a plate with a paper towel to soak up the excess oil.

Warm your tortillas on either a comal, if you have one, or a cast-iron skillet to simulate a flattop grill.

Fill your tortilla with your potato and egg, add your bacon and sprinkle on your cheese. Eat your taco and enjoy!

(Excerpted from Austin BREAKFAST TACOS: The Story of the Most Important Taco of the Day, by Mando Rayo and Jarod Neece, The History Press . For more by the two authors, visit  Taco Journalism. )