The breakfast taco is San Antonio's daily ritual, a warm flour or corn tortilla folded around eggs and a filling: bean and cheese, bacon, potato, chorizo, or carne guisada.

Breakfast tacos grew out of the Mexican-American kitchens of San Antonio's West and South Sides in the 20th century, and the city claims to be their birthplace. By the 1970s and 1980s family taquerias had made the taco a daily habit across the city. San Antonio's identity around the breakfast taco is fierce enough to fuel a long-running rivalry with Austin over who does it best, a debate that runs to flour versus corn tortillas and which fillings count as canon.

Where to eat Breakfast taco in San Antonio

5 editor picks for Breakfast taco in San Antonio, ranked by editorial score. All San Antonio signature dishes · Breakfast taco across every city.

Make it at home

Serves 420 minEasy

Ingredients

  • 4 flour tortillas
  • 6 eggs, beaten
  • 200g potato, diced small and pre-cooked, or 150g cooked bacon
  • 100g shredded cheddar or Monterey Jack
  • Salt and pepper
  • Salsa to serve

Method

  1. Warm the tortillas on a dry griddle or comal until soft and pliable, then wrap in a towel to keep warm.
  2. Fry the potato or bacon in a little oil until crisp, then push to one side of the pan.
  3. Pour in the beaten eggs, season, and scramble softly with the potato or bacon folded through.
  4. Off the heat, scatter the cheese over the eggs so it melts.
  5. Spoon into the warm tortillas, fold, and serve with salsa on the side.

Editor tip. Use a fresh, soft flour tortilla and warm it on a dry comal, not a microwave, for the proper San Antonio texture.

Common allergens: Gluten, Egg, Dairy.