Size matters, especially in tortillas. Generally, tortillas are made with wheat flour or corn flour and are made into two sizes. The full plate size is typically used for burritos while the smaller size seems perfect for a slimmer taco.
Breakfast burritos are readily available, but this is not true for the breakfast taco. Key spots for the breakfast burritos are the Uptown locations (Latta and Overstreet) of Salsarita's Fresh Cantina. Their scrambled egg and sausage burrito is available from 7 a.m. until 10 a.m. weekdays. The Laurel Market, 114 Cherokee Road, serves their "design your own" burrito with scrambled eggs with Neese's sausage from 7 a.m. until 3 p.m.
Taqueria La Unica (4305 Old Monroe Road, Indian Trail) features a rustic breakfast burrito with a hefty amount of rusty red Mexican chorizo mixed into the eggs. This breakfast burrito is available all day.
The smaller portion of a taco lends itself to being easily handled while walking or driving in the same way an egg biscuit does. Breakfast tacos with scrambled eggs and Mexican chorizo are available at Cocina Latina (5135 Albemarle Road) for $1.59 each, but these tacos are made with corn, not flour, tortillas. Some spots in Texas serve these corn tortillas fried so they become "puffy."
Breakfast tacos are cheap, good and nimble. In places like San Antonio, the home of the breakfast taco, popular ingredients include chorizo, bacon, nopalitos, bean and cheese, and boiled potatoes. Sometimes, barbacoa or carnitas are thrown in the mix. Occasionally, local Mexican food trucks offer breakfast tacos (on corn tortillas), but only in the morning.
Looking for a food you can't find? Or do you know of other food items unique to the Q.C.? Whether it's regional foods or international, talk to me: email@example.com or 704-522-8334, extension 136.