Texas food typically doesn’t thrive outside Texas—especially not in New York City, the culinary punch line to San Antonio-based Pace Picante Sauce’s old series of television commercials, in which a campfire cook tries to serve salsa made in the Big Apple.
“New York City?” a group of cowboys exclaim in horror.
“Get a rope,” another threatens.
So it’s no surprise that the breakfast taco, that distinctly Tex-Mex assemblage of egg, cheese, potato, beans, and meat tucked inside a flour tortilla, has never been popular up north.
It’s a topic that Lisa Fain, a blogger (a.k.a. the Homesick Texan) and cookbook author who has lived in New