The breakfast taco, like most iconic regional foodstuffs, is more of an argument, it seems, than a specific recipe, its precise contents dictated by family tradition and personal taste. Opinions on its construction are as tyrannical and precise as those about Philly cheesesteaks and Kentucky hot browns. The tortilla must be flour, and preferably homemade. Chorizo, if included, must be loose, fresh, Mexican style, not chunky Spanish. The finished product should, as a rule, be compact, streamlined, and understuffed, a svelte snack compared with the breakfast-burrito behemoths that have, until now, dominated morning menus up north.
(Source: tmdailypost.com)
