After a great barbecue dinner, what do you have for breakfast the next morning? If you are in Texas, tacos of course!! Makes perfect sense, right? Actually, it’s the fact that the sales guy I was traveling with found out I was a food blogger/restaurant reviewer, and wanted to show off a couple of his favorite places in town. So that meant the Salt Lick for dinner the first night, and Taco Cabana for breakfast the next day.
We got up and headed out to the Taco Cabana nearest our hotel. Little did we know that due to the sudden cold in Austin, the city was running rolling black outs, and the Taco Cabana was out of power. Fortunately, it turns out it is a Texas chain, and there are quite a few Taco Cabanas floating around. But the next one was also without power. Finally, third time was in fact the charm, and we found a Taco Cabana with power and ready to serve.
Taco Cabana is a fast food restaurant, no doubt. When you walk in, it could be a Taco Bell or any other similar restaurant with the tile floors and formica countertop and industrial kitchen. But there was one thing I noticed right away that was different…the tortilla maker. Right there at the front, just behind the cash register was a large round machine with three levels. Sitting on it were balls of dough, and at the bottom, you could see completed tortillas that had gone through the press. It instantly brought back thoughts of the handmade tortillas at Cafe Coyote in San Diego which were fantastic.
I decided to keep it simple, and just ordered two Chorizo and Egg tacos. After adding a little big of fresh made pico de gallo, I took a bite. The tacos were really good. The eggs were light and fluffy, the pico added a nice freshness and bit of acidity, and the tortillas were excellent. They were a little thicker than store bought tortillas, and were a little chewier with more flavor…closer to Naan or Pita bread than store-bought flour tortillas. The only negative was that there wasn’t very much chorizo and what was there was lost in all of the other flavors.
It took us three tries to find an open Taco Cabana, but I think it was worth it. If there was a little more chorizo, then I think that these would have been amazing. As it was, they were just really good. But I’d definitely go back if just for the tortillas. There is simply nothing as good as a fresh made flour tortilla. And I was definitely impressed by the freshness of everything. Definitely not your typical fast food restaurant.