The owner of this walk-up taqueria is a former psychologist, and it shows.
This smoky, comforting taco recalls the chef’s youth as a migrant farmworker in South Texas.
Classics such as papas con huevos and migas are litmus tests for breakfast taco spots, and this San Antonio shop nails the exam.
Don’t expect waffles, bacon, or even eggs at this Dallas taqueria’s take on a Sunday favorite.
At this mainstay, a flaky flour tortilla is the foundation of a smoked brisket breakfast taco—or, rather, a mariachi—that's one of the best in the state.
Zavala’s Barbecue’s weekday morning alter ego makes a signature taco even better than the joint’s original.
The tortillas de harina at this Brownsville restaurant are amazing, but just one is more than enough.
I ate my way from San Antonio to Dallas in one (very filling) day. Here are some of the highlights of my taco travels.
Three Texas cities—and their respective tastes—appeared in the review service’s ”word clouds.”
A Texas Tech undergrad makes the case for the breakfast taco's not-so-poor relation.
The hook ’em sign in donut form has been a part of the bakery’s brand for years—but UT lawyers are suddenly unhappy.
OK, sure. Now, can we stop talking about this?
As SXSW approaches, Austin once more claims to be the home of the breakfast taco—and San Antonians aren’t having any of it.
Offering fine advice since 2007.
Breakfast! A multi-generational history of the breakfast taco, via Austin institution the Tamale House. Excerpted from the new book "Austin Breakfast Tacos."
The city has already adopted several Texas dishes, including barbecue, kolaches, and Frito pie. Now a few restaurants are serving up breakfast tacos, much to the delight of Tex-pats and New York natives.
Ernesto Garza said that the image of the Christian Messiah in his tortilla was "a miracle."
First it was barbecue, then it was Frito pie. Now, breakfast tacos are the next big thing in Brooklyn. Which makes us wonder, is there a bagel exchange program?
Our top-notch team of anonymous reviewers have some strong words on what to call those delicious tortillas filled with things like eggs, beans, or chorizo. Regardless of semantics, though, they all like to eat them.
Hope Rodriguez's recipe for the Texas breakfast staple.