Texas is the mecca for tacos. OK, yeah, Mexico does a pretty decent job, but here in Texas, we’ve figured out a way to have tacos like Pizza Rolls: in the morning, in the evening, and at suppertime. Lunch, too. Stupid Pizza Roll jingle writers.
Yes. Breakfast tacos. When, upon my first visit to Austin in March, I heard of the breakfast taco frenzy, I just imagined those gross breakfast burritos from Taco Bell in taco form. And kinda threw up a little in my mouth. But I figured I’d have to get over my mouthvomit and myself and see what all the fuss was about.
The fuss is about something fuss-worthy. Portable little pockets of TexMex fancy goodness. Well, maybe not fancy, but definitely goodness. The best part is that they’re totally customizable, based on just how savory you want to get for breakfast. Still haven’t whipped a more traditional sweet breakfast taco, but I’m gonna go for it one day. Eggs and American sausage and maple syrup topped with some French toast crumbs? Maybe? A buttered tortilla sprinkled with cinnamon? Dare I dream?
