TacoTuesday.com and OC Bitches Brunch join forces to highlight Southern California’s vibrant breakfast tacos and brunch scene in Southern California. Everyone knows that Tuesdays are for tacos and weekends are all about brunching. This year, Taco Tuesday & National Endless Breakfast Day fall on the same day and there’s no better way to celebrate than with breakfast tacos! The emerging trend isn’t going anywhere and both organizations are 100% here for it.
Stats clearly reflect sales increases for restaurants that offer Taco Tuesday promotions. The same can be said for restaurants serving breakfast & brunch on weekends. California & Texas have recently seen a large increase in breakfast taco popularity, resulting in much needed revenue during a period of recovery.
“When we started to look deeper into breakfast tacos and the popularity of brunch, we recognized that now is the perfect time to shine a spotlight on both,” said Pamela Waitt, founder of TacoTuesday.com. “During a time of recovery for most restaurants, this stream of revenue shouldn’t be ignored. We’ve partnered with OC Bitches Brunch because of their fun & playful approach to brunching and we’re thrilled to give the breakfast taco it’s long overdue recognition.”
The taco is one of the most versatile and iconic dishes in the United States. It has limitless possibilities when chefs prepare it for breakfast or brunch. Scrambled or over easy eggs, nestled in a corn or flour tortilla and topped with a myriad of fresh toppings, the possibilities to wow diners are endless.
“The opportunity to work with the leading resource for the taco obsessed is a dream come true for OC Bitches Brunch,” said found Toni Ochoa. “We plan to seek out the best of the best when it comes to Mexican brunches in and around Orange County. We’re taking TacoTuesday.com’s taco finding search engine to a new level for brunchoholics.”
To learn more about breakfast tacos near you, visit TacoTuesday.com. For brunch suggestions, visit OCBitchesBrunch.com.
Find all the tacos at TacoTuesday.com, a database of restaurants that serve Taco Tuesday specials across the United States. The juggernaut of a website is quickly becoming THE free resource for restaurants to add their Taco Tuesday menu while giving millions of taco obsessed consumers a convenient way to find tacos. The site is continuously expanding, with exciting future plans to combine tacos, technology and happiness. Follow TacoTuesday.com on Facebook, Instagram, TikTok, YouTube, and Twitter for more entertaining content and tips on how to live your best life while eating more tacos and drinking more margaritas. Sigh up to receive the TacoTuesday.com newsletter here to be invited to special events.
OC Bitches Brunch is a lifestyle and mindset for anyone and everyone that takes brunching in style very seriously. If you like to eat, brunch and dress well you’re a bad bitch that should be brunching like a queen. Stay up to date with the latest and greatest spots and exclusive events in OC by signing up for the OCBitchesBrunch.com newsletter.
Tacos Are the Perfect Breakfast Food
The Origins and Anatomy of the Texas Staple By Laurel Randolph
When you hear the word breakfast, the first thing that comes to mind might be pancakes, cereal, or eggs and toast. Or it might be that energy bar you scarfed down on the way to work yesterday. But if you live in the southern half of Texas, chances are the word that popped into your head was “tacos!”
Breakfast tacos are a staple dish in Tex-Mex country, with their popularity spreading nationwide thanks to tourism. Festivals such as South by Southwest have exposed food lovers from around the country to the iconic dish, and restaurants in cities outside Texas now offer breakfast tacos on their morning menu.
The Origins of Breakfast Tacos
Tacos have long been eaten for breakfast in Mexico, but there’s nothing especially breakfast-y about them outside of the time of day. You can enjoy the same tacos at lunch or dinner, frequently consisting of fresh tortillas topped with a filling of meaty stew. It wasn’t until the rise of Tex-Mex that breakfast tacos became a thing—and now they are the thing.
While most out-of-towners assume the dish originates from the dynamic Austin food scene, it likely started further south and spread north. The exact origins are unknown, but the phrase “breakfast tacos” began to appear in San Antonio and Rio Grande Valley newspapers in the 1950s and 60s. They can now be found throughout southern Texas in restaurants and cafes, and at roadside stands and food trucks.
Tacos aren't just for lunch or dinner anymore; breakfast is the perfect time to enjoy your favorite food!
1 large potato, peeled and cubed into 1/2" pieces
Kosher salt to taste
1 Tbsp. extra-virgin olive oil, plus more as needed
4 oz. fresh chorizo sausage, casing removed
1/4 small yellow onion, diced
Freshly ground black pepper to taste
2 Tbsp. butter
3 large eggs, beaten
4 Soft taco flour tortillas (corn tortillas can be used if preferred)
1/2 Cup shredded cheddar
Your favorite hot sauce
2 green onions, thinly sliced
Place potatoes in a large pot and cover with 1" of cold water. Season water with kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain. Meanwhile, in a large skillet over medium heat, heat olive oil. Add chorizo and onion cook, stirring occasionally, until chorizo is cooked through, and onions are translucent, 6 to 8 minutes.
Move chorizo and onion to the edges of your skillet and add another tablespoon of oil. Add drained potatoes to the center of the skillet and spread out in an even layer. Let cook undisturbed until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into chorizo and turn off heat.
Make your eggs - in a medium nonstick skillet, melt butter and pour eggs and let set slightly, then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.
Build your tacos - lightly toast each of your tortillas over an open flame or in a large dry skillet. Divide cheddar evenly between tortillas, then top with a scoop of chorizo and potatoes and a scoop of eggs. Serve with your choice of toppings.