History

Breakfast tacos are a Tex-Mex tradition that crystallized in South Texas and central Texas in the early 20th century. The Austin version, on a homemade tortilla, took its current form in the 1990s and 2000s through Tacodeli (opened 1999 on Spyglass), Veracruz All Natural (founded 2008 as a fruit cart, taco truck by 2010) and Pueblo Viejo. The migas taco, eggs scrambled with crispy tortilla chips, pico, cheese and avocado, became Austin's signature; Alton Brown called Veracruz's migas 'the best breakfast taco I have ever had' in 2017.

Common allergens: Gluten, Dairy, Eggs

Make it at home

Yield Serves 2 (four tacos)Hands-on 15 minTotal 20 minDifficulty Easy

Ingredients

  • 4 large eggs
  • 1 medium russet potato, diced 5mm
  • 4 strips bacon, chopped
  • 4 flour tortillas (or fresh corn tortillas)
  • 80g shredded Monterey Jack
  • 2 tablespoons pico de gallo
  • Half an avocado, sliced
  • Salt and pepper
  • Hot sauce or salsa for the table

Method

  1. Cook the bacon in a cast-iron skillet over medium heat until crisp, 6 to 8 minutes. Remove to drain; leave 1 tablespoon of fat in the pan.
  2. Add the diced potato to the bacon fat. Cook over medium-low heat, stirring every 2 to 3 minutes, until golden and crispy, 12 to 15 minutes. Season with salt and pepper.
  3. Beat the eggs in a bowl with a pinch of salt. Push the potatoes to one side of the skillet, add the eggs to the cleared half, and scramble soft on medium-low heat.
  4. When the eggs are still glossy, stir the potatoes and bacon back through. Cut the heat.
  5. Warm the tortillas in a dry pan, 30 seconds per side. Fill each with eggs, potato, bacon, cheese, pico and a slice of avocado.
  6. Hit with hot sauce or salsa at the table. Eat immediately, while the cheese is still melting.

Tip from the editors. Fresh flour tortillas matter more than the filling. If you cannot find fresh ones, warm packaged tortillas with a drop of oil per side in a cast-iron pan to revive the chew.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat breakfast tacos

Breakfast tacos in Austin

Veracruz All Natural ★ 4.7

Veracruz All Natural in Austin is the Webberville Road breakfast-taco truck from the Vazquez sisters, the Food Network Top 5 tacos pick and the cheapest world-class plate in town.

Try: Migas breakfast taco

Tip: Migas on a homemade corn tortilla is the order; arrive before 9:30am to dodge the office-worker rush.

2505 Webberville Rd, Austin, TX 78702

Cisco's Restaurant Bakery & Bar ★ 4.0

Tex-Mex breakfast$$east-austin

Cisco's in Austin is Rudy Cisneros's East 6th Tex-Mex breakfast counter since 1948, the room that ran the city's politician breakfasts and helped make huevos rancheros famous.

Signature: Huevos rancheros, Migas, Chorizo and eggs

Order: Huevos rancheros plate with refried beans and a side flour tortilla.

Tip: The morning rush peaks at 8:30am; smoother before 7:30 or after 10. Cash and card both work fine.

1511 E 6th St, Austin, TX 78702 Book →

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