A flour tortilla folded around scrambled eggs, a protein (brisket, chorizo or bacon), potatoes and a fresh-made salsa. Dallas's default morning meal, served from taqueria windows and chef-driven counters.

The breakfast taco in Texas derives from the Tejano tradition of wrapping eggs and leftover proteins in a fresh flour tortilla for the morning meal. Dallas's version skews toward flour over corn and includes brisket as a distinctly Texan addition. Herrera's Cafe in Oak Cliff has served Tex-Mex breakfast tacos since 1949. The chef-driven iteration began with Resident Taqueria in the 2010s, which introduced house-pressed flour tortillas and slow-smoked brisket filling to the format.

Where to eat Dallas breakfast taco in Dallas

5 editor picks for Dallas breakfast taco in Dallas, ranked by editorial score. All Dallas signature dishes · Dallas breakfast taco across every city.

Make it at home

Serves 620 minBeginner

Ingredients

  • 6 small flour tortillas (8cm), warmed
  • 4 large eggs
  • 150g braised or smoked brisket, chopped
  • 100g diced potato, fried crispy
  • 2 tbsp lard or butter
  • Salt and black pepper
  • Fresh salsa verde or roja
  • Crumbled cotija or grated cheddar

Method

  1. Fry diced potato in oil until golden and crispy. Drain and season with salt.
  2. Warm brisket in a pan until just heated through.
  3. Scramble eggs in lard over low heat, stirring constantly, removing from heat while still slightly wet.
  4. Warm tortillas on a dry comal or griddle, 20 seconds per side.
  5. Build each taco: eggs, brisket, potato, a spoonful of salsa, and a pinch of cheese.
  6. Fold and eat immediately.

Editor tip. Low-and-slow scrambled eggs, still slightly wet when you pull them off heat, separate a great breakfast taco from a dry one. Brisket fat carries the seasoning.

Common allergens: Gluten, Eggs.