South Florida's Breakfast Tacos
I'm in love with breakfast, not brunch. Brunch is for pounding Bloody Marys while waiting with the hordes for tables. Brunch is for people watching and drag shows. Brunch is for pancakes and fruit with syrup, or eggs benedict. It's for packing on a day's worth of calories and downing enough booze that you're hungover by dinner.
Breakfast is leaner, more utilitarian. It's
fuel, a humble meal: steel cut oatmeal with butter and brown sugar and
raisins. A fried egg on rye with bacon. Or a breakfast taco.
In the months before I left DC, I noticed that breakfast burritos and
tacos were a given in every Salvadorean taqueria in the neighborhood
where I lived. Little holes in the wall would open at 6 or 7 to prep for
the workaday meal, and a brisk one at that. Guys in work boots,
teachers, and mail carriers would line up for take out, or grab a table
to scarf something down.
My favorite breakfast was a scrambled egg taco in a soft taco, with
fresh avocado,onion, salsa, jalapeno, green chilis, tomatillo sauce, and
cilantro with a dash of lime. Granted, the shop isn't making their own tortillas and the cheese isn't Cotija. But for a $2.50 breakfast at 7 in the morning, I'll take it.
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