Austin's Breakfast Taco Craze Featured in New York Times

With hundreds of establishments fueling mornings, curing hangovers and expanding waistlines with beans, eggs, cheese and sausage for the same price as an hour of parking downtown, it's no small wonder that Austin considers itself the Breakfast Taco Capital of the World. Yesterday, the New York Times took note.

From the column:

AUSTIN can’t claim taco primacy. That category is too broad, encompassing too many variations in style.

When it comes to breakfast tacos, however, Austin trumps all other American cities.
...
Breakfast tacos, eaten by early-morning commuters and third-shift laborers, as well as rock ’n’ roll club kids, sound Mexican. Some ingredients, like refried beans and chorizo, taste Mexican. And Mexican-Americans own many of the restaurants that serve them.

But breakfast tacos may owe as much to the American fast-food industry as they do to the taquerias of, say, Guadalajara.

The hunger-inducing article goes on to discuss the cultural breadth of the breakfast taco offerings in Austin, from small, Mexican-American owned joints like Porifrio's to rapidly expanding restaurants like Torchy's Tacos and El Chilito. Additional nods are given to Tacodeli, Tamale House, Taqueria La Flor, La Mexicana and the Cambodian-operated Donut Taco Palace which, yes, offers both donuts and tacos.