Tepa's breakfast tacos are much superior to their other fare.
The regular tacos at Tepa Mar y Tierra are terrible. The breakfast tacos, on the other hand, are a fine haul. Thatâs not to say theyâre perfect. The flour tortillas arenât as spongy as Iâd like them to be. However, they are cooked to order. I watched as the taquera placed the dough on to the griddle and flipped the flatbread discs when each began to puff. Shortly thereafter, I was handed a trio that cool at an unusually fast rate, which shouldnât be a problem. Youâre not going to chatter on about the dayâs headlines with these babies nearby.
Grab onto the crisp bacon sprinkled over eggs that have been neatly stopped from cooking to the verge of dryness. Seasoning is another matter. The first time I enjoyed the bacon and egg, it needed nothing. My follow-up visit showed otherwise. That didnât torpedo the taco for me. A dollop of salsa was all it took to give the bacon and egg taco the edge it required. If you do reach for the salsa, go for the green. The sweet heat of the blended stuff isnât the juggernaut of spice that is the salsa roja. That mars the palate.
The chorizo, a salty hodgepodge of yellow, white and burnt umber, stands on its own, as did my first breakfast taco, a chorizo and egg combination made from sausage hand-delivered to Brooklyn by my mother-in-law, wrapped in a chewy flour tortilla from the Chinese-operated Tex-Mex storefront down the street. It made for an ideal gateway breakfast taco.
While the barbacoa isnât on the standard breakfast taco menu, an order of breakfast tacos without barbarcoa is incomplete. At Tepa, the beef has a shiny veneer hinting at tender meat mixed with fatty bits and permeated with a smooth zip.
And if youâre going to start your a day, isnât it best to do so smoothly â" with breakfast tacos.
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