Dec 12, 2024

Tacos Around Austin

By UT students in Food Journalism Class

Reporting Texas

Students in School of Journalism and Media’s J337L Food Journalism reported on and wrote this guide to tacos in Austin (and one place in Buda). They paid for their own meals and ate anonymously.

CJ’s Tacos

Taco de Pescado ($4.50)

Who knew a fried fish taco could be dripping in color? The Taco de Pescado from CJ’s Tacos proves it can. Once you pass the metal South Austin Thicket food park sign, the white truck tucked in the corner beckons with a green neon “Open” sign and a black-and-orange taco logo featuring a drooling tongue bolted on the side. The employee swiftly takes the order, offering a choice between flour or corn tortillas and hands over a beeper.

Cedar trees sway gently in the breeze, their shade enhanced by string lights over benches and a playground in the park. Although joined by a few bees, within minutes, you exchange the blinking beeper for two large Tacos de Pescado. These bright, hefty tacos arrive on white paper in a brown plastic basket, alongside a small cup of salsa verde and lime wedge.

Each bite unfolds in a series of distinct flavors: first, the tangy brightness of CJ’s orange chipotle mayo on top, followed by the hot crunch of the golden, hand-battered fish and limed purple and green curtido (a fermented cabbage relish). Next, a refreshing sweetness from mango pico cuts through, ending with a fine settling of spice. The salsa verde adds a zesty layer, balancing the richness of the fish and enhancing the heat. Remarkably, the tacos remained intact, with minimal curtido and mango dropping and no pooling grease.

CJ’s Tacos embodies a unique twist on authentic Mexican tacos that keeps customers returning, including several after my order, even during off-peak hours. With two Austin locations, CJ’s satisfies cravings for street food with generously sized portions. —Leeza Meyer

Con Todo

Alambre Taco ($5.35)

Upon entering the gated outdoors of Celis Brewery in North Austin, you’ll find something unusual– most people there aren’t holding pints of beer in their hands but tacos. If you walk just a few steps past the lime-green turf and iron gates, you’ll find the source of the deliciousness: a little taquería truck called Con Todo, which made Texas Monthly’s top 50 taco list. Claiming its roots from the Rio Grande Valley, Con Todo’s mantra is that every taco has to come with everything, a splash of cilantro, onion and some salsa on the side.

Served on a simple paper plate, Con Todo’s alambre taco packs a party of complex flavors. Donning a corn tortilla base, the alambre features just the right amount of meat with a blend of sweet, garlicky pork belly and salty beef. It’s topped with charred bits of quesillo cheese, jammy caramelized onions, lime and, of course, the Con Todo special: cilantro, onion and a side of salsa. But even without the salsa, the sweet and salty combination of the alambre taco stands out beautifully on its own.

And if you’re thirsty, I recommend washing down Con Todo’s tacos with a bottle of refreshing Mexican Coke – or maybe with a pint of beer from nearby if you’re feeling up to it.

—Isabella Lawson

10001 Metric Blvd., Austin 78758 | [email protected] | Tuesday-Friday 3 p.m.-10 p.m.; Saturday-Sunday 12 p.m.-2:30 p.m. and 5 p.m.-9 p.m. | www.contodotacos.com | IG: @contodotx

Cuantos Tacos

Note: This is a well-regarded taco truck in Austin, but the class was instructed to choose places besides Cuantos because of its extensive media coverage, including Netflix, Texas Monthly, Austin Monthly and The New York Times.

1108 E. 12th St. Austin 78702 | Tuesday-Friday, 11 a.m.-10 p.m. | cuantostacosaustin.com | email: [email protected] | catering email: [email protected]

Discada

3, 5 or 8 “Taquitos” ($7.25-$15.65)

In central East Austin, Discada’s vibrant red letters—a small sign of their name on the front and “El Mejor Sabor” written over the side door—pop against the food truck’s sleek white exterior. These simple embellishments are unpretentious yet well done, echoing the same sentiments of Discada’s food menu, which only offers two things: a choice of three, five or eight street-style “taquitos” or a side of elote. Discada, which Texas Monthly also listed on its recent top 50 taco list, specializes in just that—discada, a traditional dish from northern Mexico that combines multiple meats—typically beef, sausage, chorizo, pork and bacon. Cooked for hours with onions and bell peppers in a tractor plow disk, this dish is often enjoyed during celebrations and gatherings, including tailgates.

If an establishment only serves one entrée, it must be perfected, and indeed Discada’s taquitos have been. Attention to detail has been carefully placed in every component. The corn tortilla is slightly crisp but still pliable—a sturdy vessel for the tender filling. Combined with the hours of slow-cooking and the way the taquitos saturate the cardboard dish just as barbecue grease soaks into butcher paper, the chorizo and bacon lend to a unique taco experience reminiscent of a trip to the smokehouse. Suitably, the optional toppings, which are white onion, cilantro and pineapple, are diced finely, satisfyingly scaled to the small taco’s size. While pineapple isn’t a traditional addition to discada, its tangy crunch offers a delightful contrast to the rich, fatty meat. The taquitos come with a fiery pink salsa, similar to a Salvadoran curtido, and a more mild green salsa. Ordering at Discada follows the familiar food truck protocol: place your order at the window and wait for your number to be called. But once you take your first bite, it’s clear that Discada is in a league of its own. —Jenna Wilson

1319 Rosewood Ave., Austin 78702 | (512) 920-5473 | Tuesday-Saturday 12-8 p.m. | www.discadatx.com | IG: @discada

El Chilito

Barbacoa Taco ($3.85)

Escaping the hustle and bustle of Austin is no easy feat. And yet, just east of I-35 and UT-Austin’s campus, a tall eye-catching yellow sign stands proudly above a colorfully striped taco shop offering a quick getaway full of Tex-Mex tastes. El Chilito, the “little brother” offshoot of Tex-Mex restaurant El Chile, hosts a variety of options from all day breakfast tacos to shiitake al pastor.

The Manor Road location’s walk-up window is adorned with posters, their expansive menu and their happy-hour deals. (Monday-Friday, 4p.m.-6 p.m.) As you wait, you can take a peek into the kitchen and watch your tacos come to life. After several minutes, the foil wrapped tacos are placed outside the pick-up window. Choose between two salsas and fill your cup to your heart’s desire.

El Chilito’s barbacoa taco is a standout. Packed into a corn or flour tortilla and topped with onions, cilantro, avocado and lime, the moist, shredded beef cheeks find the right balance between sweet and savory. The tender barbacoa is paired best with the mild red salsa and mutes any lingering gamey taste. The green salsa packs a punch of classic jalapeno heat that overwhelms the barbacoa’s cumin huskiness. The barbacoa taco is a sturdy option for messy eaters.

Once you finish your taco, turn the corner and enjoy Federico Archuletta’s “Til Death Do Us Part” mural. Whether you’re running from I-35 or enjoying the calm Chestnut neighborhood, El Chilito is a great place to enjoy tacos “y mas.” —Christina Lopez

Ensenada ATX

Fried fish taco ($7)

Ensenada’s bright orange truck is hard to miss in the circle of eateries at the Arbor Food Park in East Austin. An homage to tastes from the coastal Mexican city, the seafood-focused menu at Ensenada ATX offers bright flavors that leave you craving a day at the beach. With just two tacos, ceviche and an assortment of drinks on the weekday menu (they offer a few additional items on weekends), this family business keeps it simple and sticks to what they do best: fish.

The star of the fried fish taco, served on a sturdy but soft flour tortilla, is a large piece of cod battered to buttery perfection. A crisp bed of white cabbage slaw tops the fish, contrasting its warmth with a cool, acidic crunch. Pico de gallo sprinkles the slaw, a classic addition to an otherwise unique taco choice for Central Texas. The filling is dressed with a mayonnaise-based crema but not to the point of sogginess. While the taco is a showstopper as it comes, customers who want bolder flavor can spice it up with a bit of Salsa Macha, a medium-spiced salsa from the restaurant’s partner company, Ensenada Salsas. With a finishing squeeze of fresh lime juice the dish comes to life because as any seafood-lover knows, citrus is fish’s best friend.

Paper plates and picnic tables make this dining experience a great casual option for cheap but tasty food. Co-owners Liz Everett and Stephanie Everett Martin greet customers with a bright smile at the truck window, emulating the care they put into their cooking. Enjoy the fried fish taco by itself for a light meal or with a cup of ceviche for something more filling. And to wash it down, try the agua fresca or, for an adult treat, the Michelada. —Sarah Brager

1108 E. 12th St., Austin 78702 | (512) 666-4396 | Tuesday-Saturday 11 a.m.-8 p.m. | IG: @ensenadatx

La Santa Barbacha

Benito Taco ($5)

This laid-back spot in East Austin, featured in Texas Monthly’s “The 50 Best Tacos in Texas: Honorable Mentions” list, captures Mexican cuisine comfort food. Although the taco definitely deserves a shoutout, the lovely place where La Santa Barbacha’s tasty and tender barbacoa slowly cooks to a juicy and salty finish stands out even more.

In the early hours of the day, sunlight peaks through the ivy-covered terrace of the food truck, which hosts sleepy dogs and people quietly reading or working on high chairs overlooking Manor Road. The light green food truck gets busier over time, with a large boom speaker announcing order numbers in Spanish. La Santa Barbacha’s ambiance sets the tone for a relaxing picnic hangout for families, study spot or casual brunch date. Customers can easily order their taco and then walk over to the neighboring coffee bar for fresh caffeine, or the nearby cocktail bar that opens after noon for a refreshing drink companion. But let’s get back to the taco. The Benito taco is an authentic blend of tomato and chicharrón flavored pinto beans with savory barbacoa, perfectly wrapped between a soft nixtamal corn tortilla with an extra side of spicy red salsa. The establishment’s Guanajuato flare is encapsulated by the taco’s chile-infused chicharrón bites, which hold a satisfying texture, not too chewy or chunky.

The all-day taco demands to be eaten fresh, and each bite offers the right mix of crumbled queso fresco, red onion and cilantro. The metaphorical cherry on top is the layered avocado that balances out the spice on the taste buds. Make sure you make your barbacha trip early in the day because you can’t get a taste of the juicy chicharrón bites at their lovely location after 3 p.m. —Maria Probert Hermosillo

Mr. Natural

Migas & Vegan Tofu Migas ($6.25 each)

Scrambled eggs are not all that important to a migas breakfast taco. That is, as long as you have tofu scrambled with pico de gallo, marinated in garlic and chile ancho, and fitted inside a soft corn tortilla. The vegan tofu migas taco at Mr. Natural — a Tex-Mex vegetarian spot in East Austin, complete with its own natural medicine store next door — checks all those boxes, staying true to its egg-based predecessor in taste although not so much in presentation.

These tacos are usually served in-house on a typical white porcelain plate, but I got my tacos wrapped in aluminum foil to go. When I sat down and opened up the foil, I found that — compared to Mr. Natural’s traditional migas taco, which features the same fixings coalesced in a golden egg scramble — the tofu version is bright orange in color, gesturing toward soy chorizo more than scrambled eggs. It’s neither here nor there, though, as the tofu does a job well done in mirroring scrambled eggs where most important: light and fluffy in texture, allowing the acidity of the tomatoes and the kick of the peppers to come through.

However, if you’re looking to keep your hands clean, opt for the traditional migas; the tofu tends to crumble out of the tortilla and the vegan cheese leans rather sticky. Cleanliness aside, pairing either version with Mr. Natural’s spicy salsa ranchera cuts the slight sweetness of the corn tortilla for a well-balanced taco. Both the egg and tofu scrambles shine on equal footing where crispy tortilla strips are concerned, mixed into both scrambles so as to provide the essential crunch that any and every migas taco needs no matter the chosen protein. Even so, perhaps the crumbly tofu is the most fitting base, especially when one remembers that “migas” means “crumbs” in Spanish.

—Aaron Boehmer

1901 E. Cesar Chavez St., Austin 78702 | (737) 520-4285 | Monday-Saturday 8 a.m.-8 p.m. | https://www.mrnaturalatx.com/ | IG: @mrnaturalaustin

Nixta Taqueria

Duck Carnitas Taco ($10)

In the heart of East Austin, Nixta Taqueria is more than just a taqueria; it’s a vibrant fusion of culture, tradition and innovation. My mom and I, both from Mexico City, ventured here to see if this cozy corner could meet the standards of home. As soon as we arrived, the aroma was familiar, with the air carrying hints of spice, roasting meat and freshly made tortillas. We took our seats, ready to try Nixta’s acclaimed Duck Carnitas Taco, a twist on traditional carnitas that promised something unique.

Served on a handmade tortilla, this taco is an art form. Max, our friendly waiter, eagerly shared its meticulous “traditional” preparation: confit duck leg and thigh cooked for 14 hours in Mexican Coke, orange, cinnamon and evaporated milk, giving it an irresistible tenderness. The duck is shredded and seared for a slight crisp, then paired with avocado, cilantro, a mild cruda salsa and shaved white onion. A vibrant slice of watermelon radish on top adds color and crunch.

Each bite was a burst of flavor. The duck rich and juicy, the salsa bright and lime-y, with cilantro providing that familiar, earthy fragrance essential in Mexican cooking. The tortilla, made using heirloom corn from Mexico and pressed in-house daily, was the foundation that elevated every other element.

Beyond the food, Nixta feels like a community cornerstone. The restaurant is a self-funded labor of love by owners Sara Mardanbigi and Edgar Rico, whom Michelin named a Young Chef Award winner in Texas. They have built a gathering space for locals and travelers alike. And after being named a Michelin Bib Gourmand (“good quality, good value cooking”), Nixta is not only putting Austin on the culinary map but also redefining what a taco can be. —Isabela Orvananos

2512 E. 12th St., Austin 78702 | Tuesday-Thursday 4:30-9 p.m., Friday-Saturday, 11 a.m.-2 p.m., 5-10 p.m., Sunday, 11 a.m.-3 p.m. | nixtataqueria.com | IG: @nixtataqueria

Oye Taquito 956

Street Mini Tacos (bistec) ($14 for 6)

You wouldn’t expect to find the flavors of the Rio Grande Valley deep in a gravel parking lot in East Austin. But in a black truck plastered with photos of daily specials, Oye Taquito 956 shares edible tradition through its Matamoros-style mini street tacos.

After ordering at the truck, you’ll get a paper plate nearly filled with six tacos — there’s only just enough room left for lime wedges, grilled onions and two small containers of salsa. Queso fresco dusts the tops of each taco, concealing a slice of avocado just beneath it. Bistec, or beef steak, fills — but doesn’t overflow — the sturdy corn tortillas. Chopped onions and cilantro complete the bite. Two salsas help marry the distinct flavors: the first, a green salsa, slowly built up heat. The second salsa was a mellower but still spicier than average red. Each bite was simple. I knew exactly what to expect. But the warm, tortilla-enveloped meat coated in the subtle, almost creamy heat of green salsa (my favorite of the two) was not just comforting but joyful.

It’s hard to top a salsa double feature, but the best treat was the 2000s pop music that washed over the wooden picnic tables. Despite it being 6 p.m. on a Sunday, Katy Perry’s “Last Friday Night (T.G.I.F)” transported me to the start of the weekend again. Street tacos distilled to their most essential flavors coupled with nostalgic music took me, if only for a second, out of the gravel parking lot where I was surrounded by deadlines to a happier place. — Joelle DiPaolo

Oye Taquito 956

Gringa & Pirata Tacos ($3.75 each)

As you drive through East Cesar Chavez in Austin, the skyline shines in the rear-view as you pull into a gravel parking lot. This is a typical food truck experience in Austin, but Oye Taquito 956 transports you to the Rio Grande Valley. The smell of marinated meat and sizzling cheese combine with the sound of traditional music, creating a sensory experience making Valley natives say, “I’m home.”

The surrounding area has picnic tables with red plastic Coca-Cola crates lining the gravel lot. I brought my friend Ashley with me. Since moving to Austin for college, she’s struggled to find tacos similar to the ones she grew up eating in Laredo.

We ordered the gringa and pirata tacos. There was no line, and they were ready within 10 minutes. In the Matamoros/Brownsville style, cheese is cooked and gets crispy before adding the flour tortilla. The gringa contains al pastor (pork) and the pirata has bistec (beef steak). Both are topped with cilantro, chopped white onions and slices of fresh avocado. They’re served with lime wedges and green salsa on a paper plate covered in thin wax paper. They also have red salsa.

It’s that first bite that leaves you not wanting but needing more. The tortilla is soft, not soggy. The cheese is a salty vessel for the savory meat and fresh toppings. The lime juice and salsa are essential, bringing acidity and moisture back into the tacos. I preferred the green salsa, a more creamy option to the thinner, “tangy-er” red salsa. Both aren’t too spicy, though.

Fernando, the owner, saw there wasn’t much 956 representation in the Austin taco scene, so he opened the food truck. For RGV natives wanting a taste of home or newcomers to the Matamoros/Brownsville style, Oye Taquito 956 is certainly worth the try. —Becca Youngers

1710 E. Cesar Chavez St., Austin 78702 | (512) 497-4823 | Sunday-Wednesday, 11 a.m.-12 a.m., Thursday-Saturday, 11am-3 a.m. | website: https://order.online/store/oye-taquito-austin-871490/ | IG: @oyetaquito956

Rosita’s Al Pastor

Al Pastor ($2.99)

With vibrant blue and hot pink walls and a rainbow of salsas and aguas frescas, Rosita’s Al Pastor and its eponymous Al Pastor taco offer a world of flavor and color, but interestingly, no bright yellow pineapple. That’ll cost you an extra 50 cents.

Founded by Rosa Juarez in 1985, Rosita’s Al Pastor is a family-owned and operated restaurant and food truck duo. If you make it before 3 p.m., you’ll be able to eat inside their colorful restaurant alongside a mural of the late iconic singer Selena Quintanilla. But if you don’t, you can still enjoy some delicious tacos at their food truck until midnight during the week and 3 a.m. on Fridays and Saturdays — perfect for a late-night fix.

If you eat inside the storefront, the tacos arrive at your table in a basket or on a plate topped with the standard diced onion and cilantro. The type of tortilla is up to you, but their sturdy corn is the correct option. The pork, marinated for 24 hours in a secret family recipe, has a good chew and a delightful citrusy tang that isn’t overbearing. Two bottles of salsa, red and green, wait patiently on the table. The green salsa tastes strongly of chiles and cilantro, whereas the red is more balanced, but both pack a spicy punch that isn’t for the faint of heart. And to wash it all down, you can’t go wrong with an agua fresca. Their watermelon flavor is fresh and sweet, and the horchata, a Mexican drink made of rice and cinnamon, is creamy and flavorful. You’re sure to enjoy an al pastor taco at Rosita’s, whether you spend the extra 50 cents or not. —Juliana Smith-Etienne

Taco Joint

Bacon, Egg, and Cheese Breakfast Taco ($3.75)

When it comes to breakfast tacos, we all know the age-old dilemma: two is too many, but one’s not enough. Taco Joint’s bacon, egg, and cheese breakfast taco offers the solution to this predicament, generously served in two substantial corn tortillas that make this singular taco a meal in itself.

You order at the counter, and soon after, your taco arrives in a vibrant plastic basket, ready to be devoured. Each taco is wrapped in a pair of warm, tender corn tortillas that provide a soft, comforting embrace for the hearty filling. Inside, you’ll find chopped, crispy bacon that delivers a smoky richness, perfectly complementing the fluffy scrambled eggs. Each bite harmonizes textures and flavors, ensuring you won’t leave hungry, without even spending $5. The shredded cheddar cheese melts beautifully over the filling, adding a gooey, tangy richness that ties everything together. A drizzle of housemade salsa brings a zesty kick, enhancing the overall experience and awakening your taste buds. Taco Joint offers a wide selection of salsas, but I recommend the creamy avocado and the red. Each of these options complements the taco in its own unique way—the creamy avocado adds a smooth, rich layer, while the red salsa introduces a vibrant heat that brightens each bite.

Given its size and hearty fillings, one taco is truly enough to satisfy your morning cravings. As you enjoy this taco amid the vibrant atmosphere of campus life, it becomes clear that Taco Joint has perfected the art of the breakfast taco. This bacon, egg, and cheese creation is not just a meal; it’s a morning ritual that keeps you coming back for more.

—Lauryn Kapiloff

2809 San Jacinto Blvd., Austin 78705| 512-473-8223 | Monday-Wednesday 7 a.m.-4 p.m., Thursday through Saturday 7 a.m.-6 p.m. | https://austintacojoint.com/

Taqueria 10 de 10

Edited with Afterlight Photo

Adobada ($4.49)

Tucked behind ReyRey bar in a dark alleyway, Taqueria 10 de 10 exudes the charms of a speakeasy, adorned with LED neon signs, white tiles and red Coca-Cola table and chair sets. After placing an order amid upbeat Latin music, patrons get a ticket to give to a staff member working in an open kitchen just behind the register. The cooks cut pork from a rotating vertical spit, heat flour tortillas made in-house and assemble tacos with fresh ingredients right in front of you. Wrapped in a cone shape and served on a paper plate, the adobada taco is easy to consume despite including generous heaps of pork garnished with onions, cilantro, guacamole and pineapple.

Upon your first bite, juices and oil from the tender pork trickle from the bottom of the paper cone. The thin, non-doughy flour tortilla carries all the contents without becoming too absorbent or soggy. Meanwhile, the subtle sweetness of the pineapple chunks harmonizes with the savory, smoky meat. This taco can be inconsistent, though, having tiny pieces of over-charred pork on my first visit and a little more salt on the second. Still, the flavors restore their balance when paired with the taqueria’s strong selection of three salsas and condiments, which are self-serve at no additional charge. Along with a few squeezes of lime wedges, the non-dairy, green jalapeño cremosa salsa — a blend of soy oil, jalapeño, garlic, onion and spices — best enhances this taco without overpowering its existing ingredients’ essence, bringing a necessary moderate heat and acidity.

While the adobada taco is not exactly a “10 de 10” for its price, it’s definitely a standout in downtown Austin and even moreso after a weekend night out. – Angela Lim

206 Trinity St., Suite No. 110, Austin 78701| (512) 633-4829 | Sunday-Wednesday, 11:30 a.m.-10 p.m., Thursday-Saturday, 11:30 a.m.-1 a.m. | IG: taqueria10de10

Tejas Birria

Quesibirria Tacos, 4 count ($16)

If there’s one type of taco that’s hard to get right in Texas, it’s birria. Fortunately, after months of taste testing, I’ve finally found a birria taco that lives up to its reputation. Nestled in a small food truck park surrounded by car shops in Buda, Tejas Birria prepares its version of the popular dish. Take just a few steps into the parking lot, and you’re met with the aroma of the Quesibirria’s roasted beef and garlic, making you feel as if you’re ordering straight from Jalisco.

Carving out ample time to order and wait for your freshly served birria is worth it for these tacos. While you wait for your order, you can enjoy a nicely shaded outdoor patio with plenty of picnic tables. When your buzzer goes off, be prepared to dig in. Served with two layered crunchy corn tortillas, each bite of the Quesibirria brings a balanced ratio of tender chuck roast and creamy Oaxaca cheese. Each order contains two lime wedges, fresh cilantro and purple onions to divide among your four tacos. Also included is a creamy salsa verde that packs plenty of heat. While the price point is on the higher side for this order, four tacos are included, making this a great meal to split with friends or to eat as leftovers.

Through four locations (Austin, Buda, New Braunfels and San Antonio), you can enjoy the rich flavors of Tejas Birria’s Quesibirria throughout the I-35 corridor. Don’t forget to dip the tacos in your consommé, which brings a natural flavor of dried chiles, adobo, and fresh garlic. Many establishments over-season their consummé, altering the flavor profile of the entire dish in the process. Tejas Birria, however, pays homage to the dish’s Mexican roots by keeping things flavorful while not going overboard. With welcoming staff, ambient and clean surroundings, and high-quality tacos, Tejas Birria is one food truck that’s always worth the drive. —Casey McKee.

2775 FM2001, Buda, TX 78610 | Wednesday-Thursday 11 a.m.-9 p.m.; Friday-Saturday 11 a.m.-10 p.m.; Sunday 10 a.m.-8 p.m. | https://tejas-birria.square.site/ | email: [email protected] | IG: @tejasbirria/

Taquero Mucho

Tinga de Pollo ($12.00)

As you go down West 6th Street at night, you most likely have noticed the pink glow of the Taquero Mucho sign. If you have been there before, you know that everything about the Latina-owned restaurant is pink, making them stand out from other local Mexican restaurants. However, it is not just the decor that makes each Taquero Mucho location unique. It’s when you order their tacos.

Their homemade corn tortillas are pink, and the ingredients they hold are what will keep you coming back for more. A great example is their Tinga de Pollo taco. It is filled with slow-roasted, medium-spicy shredded chicken in a homemade chipotle sauce topped with red cabbage, queso fresco and sour cream. The dish includes two tacos with a side of rice and a cup of burracho beans. You can request for a flour tortilla instead of corn, salsas or more chipotle sauce on the side, but be prepared to get your hands a little dirty. This spicy creation can sometimes be overstuffed and very drippy, but the aroma and taste compensate for the potential messy experience.

Along with your order of Tinga de Pollo tacos, you will want to take photos in every square inch of the restaurant. Each location is filled with flowers, neon signs, Latino music and decorative spaces that create an atmosphere full of good vibes. — Isabella McGovern

508 West Ave., Austin 78701 | (512) 291-6867 | Monday-Thursday 11 a.m.-10 p.m.; Friday- Saturday 10 a.m.-12 a.m.; and Sunday 10 a.m.-10 p.m. | IG: @taqueromuchoaustin

Texas Honey Ham Company

Breakfast Taco with Bacon, Egg and Cheese ($1.99)

Walking into Texas Honey Ham on a Saturday morning is like stepping into the heart of “Westlake Nation.” The forest green walls are lined with memorabilia — decades of Westlake Chaps football posters, black-and-white photographs of community events and old newspaper clippings. The wooden tables are filled with high schoolers chatting about last night’s game, couples enjoying coffee and families fueling up for a Little League game. Owners Trent Hunt and Robert Siller are behind the counter, greeting Westlake moms by name. The line moves steadily, and while the wait can stretch out the door, no one seems to mind. It’s part of the experience.

When your food finally comes, the taco is wrapped in foil — simple and no-frills, just like the space itself. Inside, a soft flour tortilla cradles fluffy scrambled eggs, crispy strips of bacon and melted cheddar cheese. A side of salsa verde is included, adding a fresh, tangy kick to the rich, savory flavors. The warm tortilla feels perfect in your hand, and each bite is a satisfying combination of textures: the crunch of bacon, the creaminess of melted cheese and the delicacy of the eggs.

To me, this taco is exactly what a breakfast taco should be: comforting, hearty and flavorful without being overly complicated. The bacon is perfectly crisp without being too greasy, and the eggs are light and airy. The salsa, while mild, adds a kicker to the otherwise rich filling. Paired with a side of queso, this taco is a deliciously simple reminder of why Texas Honey Ham has been a Westlake favorite for years. It’s not just the food, the posters or the nugget ice that keeps people coming back — it’s the sense of community and familiarity that makes Texas Honey Ham feel like home.

—Annabelle Moore

3736 Bee Caves Rd., Austin 78746 | 512-330-9888 | Monday-Saturday, 7 a.m.-6 p.m.; Sunday 8 a.m.-2 p.m. | www.texashoneyham.com

Tyson’s Tacos

Burnt Ends ($5.50)

If there are two foods every Austinite loves, it’s tacos and brisket, and Tyson’s Tacos flawlessly combines them with its burnt-ends taco. The old-Austin-feeling taco stand sits about 10 minutes away from the UT campus on Airport Boulevard and brings back the nostalgia of several classic Austin restaurants. Its burnt-ends taco features a house-smoked brisket that is perfectly juicy and topped with fried onions for a touch of crispiness. It’s kept simple with a touch of cilantro and served on a homemade flour tortilla. The crispiness of the fried onions provides a perfect balance between the juiciness of the burnt ends.

After you order at the walk-up window, every taco comes wrapped in tin foil with sides of red and green salsas. The taco itself is flavorful enough to get by, but the homemade salsa adds its own touch. The classic chunky red salsa provides a sweet but spicy touch but doesn’t overwhelm the flavor of the taco. The green salsa, however, is a creamy one that provides more heat than flavor. The rest of the menu features a unique combination of tacos that bring a Mexican flair to Austin-style combinations.

The stand-alone restaurant features all outdoor patio seating and has a family business feel with many. Flowers line the parking lot while the patio areas is covered in stickers, writing and posters for local businesses and artists. Stained glass windows line the front of the patio with red Coca-Cola tables, and the back faces a trailer where the brisket smoker sits. A disco ball adds a fun touch to the patio for those who are enjoying a daytime meal or a late-night snack. It’s clear why Tyson’s Tacos is a local favorite, as it has embraced all aspects of Austin. —Lindsey Plotkin

4905 Airport Blvd., Austin 78751 | 512-451-3326 | Open 24/7 | https://www.tysonstacos.com/

Vaquero Taquero

Al Pastor ($4.50)

It’s hard to miss the bright blue storefront of Vaquero Taquero’s North Campus location, even though it’s tucked into the edge of a strip mall with a tattoo parlor and a convenience store. The taqueria just has a service window and a handful of patio tables, but there, you’ll find an al pastor taco filled with pork shaved right off the spit.

Tacos al pastor are made traditionally with pork that’s flame-seared, smoky and tender and shaved off a vertical spit, called a trompo. The tacos are topped with diced onions and cilantro, which cut through the bold chipotle and subtle vinegar flavors of the pork. But the real magic of an al pastor taco is the pineapple, and it’s not forgotten here. The sweet and crunchy pineapple on the very top of the taco combined with savory and soft pork make every bite memorable.

If you’re looking for more heat, reach for the salsa verde served on the side. Don’t let its green color fool you — this salsa is anything but mild. The tortillas come in either flour or corn, but both are handmade. I went with flour on the cashier’s recommendation, and it was soft and didn’t split despite the amount of filling. The tacos are served wrapped in foil, perfect for taking on the go, or you can enjoy them at one of the few outdoor picnic tables.

Vaquero Taquero started as a simple push-cart in 2016, run by two brothers from Monterrey, Mexico, and it’s now expanded into two brick-and-mortar locations, including this North Campus spot and one downtown. It’s a no-frills setup with a small seating area, but once you’ve taken a bite, you’ll see why people keep coming back. — Aislyn Gaddis

104 E. 31st St., Austin 78705 | (512) 366-5578 | Tuesday through Saturday 8 a.m.-9 p.m.; Sunday 9 a.m.-2 p.m. | https://www.vaquerotaquero.com. | IG: @vaquerotaco

Veracruz All Natural

El Tradicional Taco ($5.25)

What started as a food truck in East Austin has turned into a mini-empire for Veracruz All Natural, including its downtown spot located in the luxurious LINE Hotel. This storefront features stunning lakeside views and indoor and outdoor seating — along with long wait times, but it’s all worth it. As it says on the sign at the counter, they make fresh food, not fast food!

Although the line may seem never-ending, it gives you time to peruse the colorful menu featuring assorted tacos, organic aguas frescas, and more. As each table receives the highly anticipated text that the food is ready, diners shoot out of their seats and scurry to the pickup counter with glee. The presentation is inconspicuous, like a sacked lunch you’d bring to elementary school, in a brown paper bag with the tacos wrapped in foil. But what’s inside the bag speaks for itself.

Veracruz All Natural’s claim to fame is their Migas Taco, but it can do more. Their El Tradicional Taco is something consistent in an ever-changing Austin. The ingredients are simple but executed well. A handmade flour tortilla is stuffed with fluffy scrambled eggs and crispy bacon coated in cheese with a scoop of creamy refried beans and hearty potatoes. The tacos are accompanied by a choice of three salsas: a tarte salsa that offers a crisp, refreshing taste, a verde with an unexpected kick, and a roja featuring chile de árbol. Each salsa takes your taco to a new dimension. If you don’t like messy food, this taco might not be for you. It’s filled to the brim and starts to fall apart after one bite. Even on a cloudy day, the tacos at Veracruz taste like sunshine. —Gracie Kirschner

111 E. Cesar Chavez, Austin 78701 | (512) 665-2713 | Sunday-Thursday 7 a.m.-10 p.m., Friday and Saturday 7 a.m.-11 p.m. | Online orders at the walk-up window on Congress Avenue |

https://veracruzallnatural.com/ | IG: @veracruztacos

Zombie Taco

American Taco ($5)

The brightly colored signs starkly contrast the dimly lit seating for Zombie Taco in an unassuming spot, inside a hotel just off the edge of campus on Guadalupe.

The American taco is one of the many breakfast options that are served between 7 and 10 a.m. The taco is served in a paper boat on a metal tray for dine-in and in aluminum foil for takeout. You order inside using a kiosk. You can also order via a QR code and pick up your food at the counter outside. Either way you order, there is typically little to no wait, but seating nearby if needed.

The smell of the fire-roasted salsa fills your nose when you pick up the taco. The corn tortilla holds up under the weight of the scrambled eggs, chunks of sausage and crumbled bacon. The moisture from the eggs combines with the salsa to ensure that the taco is not dry. The salsa and tortilla are the first flavors that you taste when you bite into the taco. The mild cheddar cheese helps cut through the heat of the salsa and slightly peppery flavor of the sausage. The slightly crispy bacon contrasts with the fluffiness of the eggs and the chunks of sausage. —Pearson Neal

2552 Guadalupe St., Austin 78705 | 737-471-2621 | Sunday-Thursday 7 a.m.-11 p.m., Friday and Saturday 7 a.m.-12 a.m. |website: zombietacoaustin.com | IG: zombietacoatx