Welcome to Veracruz All Natural.
After two foiled attempts, my excitement was high for the third try, the sure thing. I was finally going to enjoy what droves of Austinites laud as one of their greatest breakfast taco purveyors, Veracruz All Natural. The original location of the family operation of two trailers and a forthcoming brick-and-mortar sits adjacent to a party store and a barbecue trailer on Cesar Chavez Street, cordoned off by chain-link fencing. Within the confines of the fence, the ground is a mix of broken bottle glass and gravel on which plastic toddler playground equipment, a slide, a picnic table, sat. The rest of the seating was a re-purposed industrial wood spools shaded by straw umbrellas to give the place a coastal feel—the owners are from Veracruz, Mexico—and lawn furniture.
As soon as my large order with tortilla choices up to the cook’s discretion was ready, a friend and I drove five minutes—the maximum tacos will travel without being destroyed—back to his house in East Austin. That’s when the disappointment began. Continue reading
Monterrey Café was difficult to find on a rainy Sunday morning en route to Dallas from San Antonio. A friend’s Google Maps iPhone app pegged it on one side of I-35. My search had it on the opposite side. When we did find the restaurant, we what we found was a freestanding building with colorful murals on its exterior. One the façade, a matador toyed with a bull. A front window bore a scratched, sans serif font in pink declaring homemade flour and corn tortillas. While the south wall a man walked alongside an oxen-led cart. The parking lot was full. A welcoming, potentially great roadside shack, if ever there was one.
We entered into a busy dining room with another space to the left. Black slide letter signs with menu items hung above the tables in the front room where we sat. Everything was a little worn. The service was quick, attentive and in twists and turns in English and Spanish. And the breakfast tacos fresh, served on dusty, cushioned flour tortillas. Continue reading
A few blocks beyond establishments like Ellerbe Fine Foods, the Usual, Spiral Diner and the Bearded Lady in Fort Worth’s Near Southside neighborhood, is a counter-ordering taqueria. The business, Tina’s Cocina, which opened in September 2013, offers no-nonsense tacos. They won’t knock your socks off but they’ll do you right.
The deshebrada—spelled without the “h” at Tina’s, probably to help non-Spanish speakers with the pronunciation—is brisket stewed in tomatoes and pepper until it shreds delicately. While there isn’t much in the way of heat, the taco is a homey, warm job in sweet yellow corn tortillas. Barbacoa is another pleasing nosh. Whereas most taquerias and Mexican restaurants employ beef cheek for their barbacoa, the kitchen at Tina’s uses ribs cooked covered in yucca. Continue reading
I have scads of gripes about long lines. Mainly due to their cultish aspects. The way I see it, if I’m going to wait in a long line hours before a restaurant opens it will be at a place where a specific food was invented, like La Fogoncito, birthplace of the gringa taco (a taco al pastor with cheese in a flour tortilla). However, lines are a rarity at a good taqueria.
Breakfast tacos weren’t invented at Stripes gas stations with Laredo Taco Company outposts and there are long lines, but the lines move quickly. When I visited a Stripes/Laredo Taco Company in the Rio Grande Valley, I waited maybe a couple of minutes between getting in line and receiving my tacos. With large flour tortillas that are fresher than that. Your tortillas are made after you order. And don’t be surprised if the woman taking your order breaks some bad news: they’re out of what you want but will be have another batch in 10 to 15 minutes if you’re willing to wait. This kind of freshness can be difficult to find in quiet hole-in-the-wall taquerias in Dallas. Continue reading
This is a hole in a wall. Really. Wedged between a laundromat, a hair salon and a convenience store, Taco-Mex is an orange color-framed walk-up taco window. From the menu at the right are available $1.75 vinegar-spiked cactus strips embroiled in scrambled eggs, refried beans speckled with whole pintos and a network of melted cheese, peppy chorizo and egg as well as migas minus the Scoville slap of jalapeños. The $2 barbaoca is a greasy cowhead-lovers dream and would make admirable hangover salve.
The bacon and egg and ham and egg breakfast tacos by comparison are standard fare for the varied clientele of university students, young adults who have pioneered gentrification of surrounding East Austin, locals tapping their feet to the rhythm of the washers and dryers next door, and the fashionable lot who prefer not to shop at in.gredients, the hip grocer across the street. Ratchet up their satisfaction with the creamy salsa verde, a lung-puncher of a condiment. Continue reading
A blanket of warm air wafted over me the moment I stepped into Denton’s Taqueria Guanajuato. The heavenly aroma of 10 warm cuts of meat sitting on a skillet quickly enveloped me as the door closed behind me.
This small taqueria offers the basics: carne asada, lengua, barbacoa, chicken, campechanos, chicharron, al pastor and beef fajita. It also has a few choices that I’m not used to seeing as the main course on tacos: chorizo and nopales.
One of Taqueria Guanajuato’s big advantages is that it offers tacos in both small and large tortillas. Obviously the larger tortillas cost a few cents more, but you get a more filling meal. The small tortilla option allows for variety in taste.
I admit I was eating on a bit of a tight budget, but I think I made the right call with the tacos I ordered. Continue reading
Breakfast in Texas means tacos, and breakfast has been on my mind a lot lately. So, I’d thought I’d offer my current top 10 places for the proper way to begin a day—anywhere, not just in the Lone Star State.
Taqueria La Salsa Verde
Although its appearance shows otherwise, the taquera working this Richardson gas-station counter claims the taco de cabeza (above) is prepared al vapor. Whatever its preparation, the taco is still excellent. Which is really all that matters to me first thing in the morning. The choriqueso is the cabeza’s equal. 14225 Coit Road, 972-330-0403
The chorizo and cheese at this South Congress shack offers buckshot heat in a large tortilla, giving any road trip a fiery start. 4406 S. Congress Ave., Austin, 512-443-9308 Continue reading
Filed under Austin, Best of, breakfast tacos, DFW, East Dallas, North Texas, Oak Cliff, Plano, Richardson, San Antonio, Tex-Mex, Texas