"Breakfast tacos should not be confused with tacos eaten for breakfast. Of course, they often are eaten for breakfast, but the stuffed flour tortillas eaten on both sides of the southern US border are quite different from the tacos mananeros of central and southern Mexico, the rich, corn-based tacos de canasta (tacos in a basket) or the smoky beef barbacoa that Monterrey-born Lily Ramirez-Foran recalls being her dad's favourite Sunday breakfast."
"Instead, Texas Monthly explains, breakfast tacos marry the key elements of an American morning scrambled eggs, bacon, potatoes with the Mexican staples of salsa, cheese, refried beans genius. Although they're originally a Mexican creation, according to Jose R Ralat, the magazine's taco editor (what a job title!), these $3 treats are now so popular north of the border that they're the subject of regular taco wars, mostly between those who claim Austin as their spiritual home (often blow-ins, according to their fiercest critics),"
Breakfast tacos are distinct from other Mexican breakfast tacos, typically using stuffed flour tortillas filled with scrambled eggs, bacon, potatoes and Mexican staples such as salsa, cheese and refried beans. Flour tortillas became common in northern Mexico where wheat grew, producing a soft, pillowy wrapper preferred by many cooks. Fillings vary widely, from pork chops and chilaquiles to simple beans and cheese, but successful versions emphasize salty, soft and comforting textures. Regional rivalries, especially in Texas and Austin, celebrate differing claims and styles, while many aficionados insist that the greatest breakfast taco is the one made at home.
Read at www.theguardian.com
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