AUSTIN’S TACOS
You’re not eating right if you’re not eating tacos while in Austin. From taquerias to taco trucks, there’s no shortage of spots to indulge in one of Austin’s favorite foods.
And you can dine on them all day, from breakfast to late night. Here’s a roundup of some of our town’s top tacos.
BREAKFAST
Tacodeli locations can be found all over Austin, but the original began as a little taqueria tucked away near the Barton Springs Greenbelt. Start your day with The Otto, a house favorite that wraps organic refried black beans, double bacon, avocado and jack cheese in a corn tortilla laced with Tacodeli’s award-winning salsa.
At Maria’s Taco Xpress, come for the breakfast specials (like the fajita beef taco) and stay for the free live music. Maria’s is known for its fun events held in the spirit of keeping Austin weird, from the Sunday afternoon Hippie Church with its rousing gospel music, to games of Big Boobie
Bingo, held the first Tuesday of the month.
Stop by the El Primo food truck on South First Street and get your fill of a good, basic egg, cheese and meat breakfast taco. Meat choices include bacon, migas ham, sausage and spicy chorizo. Add in extras like beans and avocado and make it a morning feast.
Open since 1962, Joe’s Bakery & Coffee Shop serves breakfast all day in the timehonored tradition of an old-school diner. Load up on the Miga Taco Con Todo, stuffed with eggs, corn chips, tomatoes, onions, cheese and jalapeños.
The family-run Marcelino’sdraws a faithful breakfast taco crowd with its wideranging menu choices. A popular option is the papa ranchera folded with Marcelino’s spicy potatoes, eggs, cheese and crumbled bacon.
LUNCH
Torchy’s Tacos was a pioneer in Austin’s food truck craze. Today, you can find brick-and-mortar locations all over the state. Creative taco creations include the battered and fried portobello mushroom strips nestled in a flour tortilla with refried black beans, roasted corn, cotija cheese, fresh avocado and ancho aioli. Or ask for a custom taco from the secret menu.
Step right up to Tyson’s Tacos stand and pick from a tempting array of tacos dreamed up by the husband-and-wife team of Tyson and Cherry Blankemeyer. For lunch, the Prince taco is a rich combination of pecan-crusted tilapia with raspberry pico de gallo and a kiss of goat cheese.
Valentina’s Tex Mex BBQ combines the foods that Austinites love most: tacos and barbecue. Seek out this roadside trailer and belly up to the counter, where you can choose from tempting taco fillings like smoked brisket topped with guacamole, tomato serrano salsa and sea salt, all rolled up in a freshly made flour tortilla.
Veracruz All Natural was founded as a taco truck by sisters Reyna and Maritza, who honed their cooking skills working in their mother’s restaurant in Veracruz, Mexico. Fresh, organic ingredients are key to their tacos, which include the al pastor: pork (marinated in pineapple juice and chile guajillo), avocado, queso fresco, onions and cilantro nestled in a homemade corn tortilla.
DINNER
El Chilito has gained a following for its flavorful vegetable tacos. The vegan Vegetal wraps seasoned zucchini, yellow squash, corn, peppers, tomatoes, onions and serrano peppers in your choice of a flour, corn or whole wheat tortilla. El Chilito tacos are best enjoyed on the colorful outdoor patio with an espresso from the coffee bar.
At El Alma, Chef Alma Alcocer draws from her classic culinary training and Mexico City roots to create unique tacos like the Pato: roasted duck, almonds and pepitas. Pair it with a frozen margarita and dine on the rooftop deck with a sweeping skyline view.
The James Beard-nominated La Condesa offers modern dishes like the griddled
Gulf snapper taco with green cabbage, chipotle mayo and pico de gallo. Add sides like the elotes (Mexican-style street corn) or a tasting of La Condesa’s complete guacamole and salsa selections.
Fresa’s Chicken Al Carbon prides itself on its house-made ingredients, from the flour tortillas to fresh salsas. Local pastureraised chickens are key to dishes like the La Fresa taco, filled with achiote chicken, avocado, cotija cheese, white onions, cabbage and Fresa’s green salsa.