Austin’s Iconic Breakfast Tacos
As the New York Times recently pointed out, Austin is the center of the universe when it comes to breakfast tacos. Trailers, bodegas and restaurants all over town serve up cheap, delicious tacos containing everything from purple corn, nopales and avocado to black beans, fried potatoes and bacon. As amazing as the local fare is, though, its still tough to beat what you can make to your own taste at home, using fresh, local ingredients.
This 5-minute creation consists of local, pastured eggs, queso Añejo, crumbled chorizo with jalapeños, onions and grape tomatoes, fresh cilantro and hot sauce on a freshly-made cayenne tortilla. Yum!
Homemade Breakfast Tacos
Ben Sklar for The New York Times
Kirsten said,
April 9, 2010 at 8:04 pm
Tamale House in the New York Times! Although that’s my old hood, your homemade one has them beat for sure…
Ren said,
April 10, 2010 at 2:00 pm
Maybe, but I can’t beat the vibe :) Thanks!
Ed Schenk said,
April 10, 2010 at 7:51 am
I have seen a story about this on TV. Sure wish they had something like it here in Detroit.
Ren said,
April 10, 2010 at 1:58 pm
Sure wish we had your Eastern Market :)
Jenn AKA The Leftover Queen said,
April 10, 2010 at 9:50 pm
You said it – “yum”!
Kirsten said,
April 11, 2010 at 9:27 am
Yeah Tamale House has a great vibe, and awesome salsa!
Breakfast Tacos Redux « Edible Aria said,
March 15, 2011 at 4:35 pm
[...] really honored that AFAR chose to use one of my photos (Tortilla Sunrise, above) to illustrate the breakfast taco, one of our most favorite [...]