What: It’s exactly what it sounds like: Breakfast ingredients, like eggs, potatoes, beans, and/or sausage, are piled into a tortilla, which in Austin is usually made of flour. This delicious no-brainer of a combination — a marriage of Mexican and American fast-food tendencies — is hugely popular in Texas, particularly in Austin and San Antonio.
Good to Know: Tacos of all stripes are everywhere in Austin, so it’s only natural that a few good taco-centric websites have popped up to help you navigate the landscape. Taco Journalism is a good place to start.
Where: We liked the foil-wrapped breakfast tacos at Porfirio’s, a no-frills, good-quality taco shop in East Austin.
When: Monday to Saturday, 6 a.m. to 12:30 p.m.
Order: Pictured is the potato-egg-bean taco ($1.79), encased in a soft, fresh-tasting flour tortilla and enhanced by the very spicy, jalapeño-based green sauce, which is made in-house. Beans are refried, of course, and corn tortillas are available by request. We also loved the potato-egg-bacon taco here. But it’s a personal choice: We’ve heard good things about the bean-cheese, the egg-chorizo, and the potato-bacon taco. As for lunch tacos, the carne guisada is rumored to be best.
Alternatively: Equally frill-less Tamale House No. 3, home of wonderful migas, also does great breakfast tacos — we loved the generously piled potato-bean variety — with awesome hot sauce at what’s likely the cheapest price in town: $0.85 a pop. Fancier are those at popular Tacodeli (multiple locations), where we liked the Jess Special (scrambled eggs with migas mix, Monterrey Jack cheese, sliced avocado) and the deceptively simple potato-bean taco, made with "Mexican mashed potato," a kind of soft, tasty potato purée. Tacodeli also has a nice variety of salsas on offer, including the creamy, spicy "doña" and a fiery habanero. There are so many breakfast tacos out there — why not make it your mission to find your very own favorite?