Breakfast tacos have become a staple in many households and restaurants across the country. With their portable size and endless filling options, it's no wonder why they've become a popular breakfast choice. However, like any food trend, breakfast tacos are constantly evolving. Here are some of the latest breakfast taco trends to keep an eye on:

• Global Flavors - While classic breakfast taco fillings like bacon, egg, and cheese will always be popular, more and more restaurants are incorporating global flavors into their breakfast tacos. From Korean BBQ to Indian-inspired fillings, breakfast tacos are becoming more diverse and flavorful.

• Plant-Based Options - As more people are adopting plant-based diets, restaurants are accommodating those preferences by offering vegetarian and vegan breakfast taco options. Fillings like tofu scramble, avocado, and black beans are becoming more common.

• Alternative Wraps - Traditional flour or corn tortillas are a staple in breakfast tacos, but restaurants are getting creative with their wraps. Options like lettuce cups, sweet potato slices, and even waffles are being used as alternative wraps.

• Brunch-Inspired Fillings - Brunch is a popular weekend tradition, and now restaurants are incorporating brunch-inspired fillings into their breakfast tacos. From biscuits and gravy to chicken and waffles, these tacos are a perfect way to start your day on the weekends.

• Nontraditional Breakfast Fillings - Who says breakfast tacos have to be filled with traditional breakfast foods? Restaurants are getting creative with their fillings, offering options like BBQ brisket, pulled pork, and even sushi.

• Breakfast Tacos To-Go - With busy lifestyles, many people are looking for breakfast options they can take on-the-go. As a result, breakfast tacos are being offered in more portable forms, like breakfast taco bowls and breakfast taco burritos.

• DIY Tacos - Another trend that's on the rise is DIY breakfast tacos. Restaurants are offering a variety of fillings and toppings so customers can build their own perfect breakfast taco.

Overall, breakfast tacos continue to evolve and adapt to changing food trends. With their versatility and endless filling options, it's no surprise why they've become a breakfast staple. Whether you prefer classic bacon and egg or more adventurous fillings, there's a breakfast taco out there for everyone.

Breakfast tacos have become a staple in many households and restaurants across the country. With their portable size and endless filling options, it's no wonder why they've become a popular breakfast choice. However, like any food trend, breakfast tacos are constantly evolving. Here are some of the latest breakfast taco trends to keep an eye on:

• Global Flavors - While classic breakfast taco fillings like bacon, egg, and cheese will always be popular, more and more restaurants are incorporating global flavors into their breakfast tacos. From Korean BBQ to Indian-inspired fillings, breakfast tacos are becoming more diverse and flavorful.

• Plant-Based Options - As more people are adopting plant-based diets, restaurants are accommodating those preferences by offering vegetarian and vegan breakfast taco options. Fillings like tofu scramble, avocado, and black beans are becoming more common.

• Alternative Wraps - Traditional flour or corn tortillas are a staple in breakfast tacos, but restaurants are getting creative with their wraps. Options like lettuce cups, sweet potato slices, and even waffles are being used as alternative wraps.

• Brunch-Inspired Fillings - Brunch is a popular weekend tradition, and now restaurants are incorporating brunch-inspired fillings into their breakfast tacos. From biscuits and gravy to chicken and waffles, these tacos are a perfect way to start your day on the weekends.

• Nontraditional Breakfast Fillings - Who says breakfast tacos have to be filled with traditional breakfast foods? Restaurants are getting creative with their fillings, offering options like BBQ brisket, pulled pork, and even sushi.

• Breakfast Tacos To-Go - With busy lifestyles, many people are looking for breakfast options they can take on-the-go. As a result, breakfast tacos are being offered in more portable forms, like breakfast taco bowls and breakfast taco burritos.

• DIY Tacos - Another trend that's on the rise is DIY breakfast tacos. Restaurants are offering a variety of fillings and toppings so customers can build their own perfect breakfast taco.

Overall, breakfast tacos continue to evolve and adapt to changing food trends. With their versatility and endless filling options, it's no surprise why they've become a breakfast staple. Whether you prefer classic bacon and egg or more adventurous fillings, there's a breakfast taco out there for everyone.

Las Vegas may be known for its vibrant nightlife and world-renowned casinos, but it's also home to some of the best tacos in the country. From traditional street tacos to unique fusion creations, there's something for every taco lover in Sin City. Here are the top 10 places to get tacos in Las Vegas:

1. Tacos El Gordo: Tacos El Gordo is a must-visit spot for any taco lover in Las Vegas. With multiple locations throughout the city, this Mexican-style taqueria serves up some of the most authentic tacos around. Be sure to try the popular adobada tacos, filled with marinated pork cooked on a spit.
2. La Comida: Located in the heart of Downtown Las Vegas, La Comida serves up some of the best Mexican food in the city. Their tacos are no exception, with options like grilled fish and shrimp, barbacoa, and even vegan cauliflower tacos.
3. Leticia's Mexican Cocina: This popular Mexican restaurant offers a wide variety of tacos, including carne asada, chicken tinga, and even lobster tacos. With two locations in Las Vegas, Leticia's is a great spot to grab a delicious and filling meal.
4. Frijoles & Frescas Grilled Tacos: Frijoles & Frescas is a casual taco spot that serves up fresh, grilled tacos made with high-quality ingredients. Their menu features unique options like a shrimp and bacon taco and a vegan jackfruit taco.
5. Pinches Tacos: Pinches Tacos is a colorful and lively restaurant located in the iconic Container Park in Downtown Las Vegas. Their tacos are made with fresh ingredients and feature bold flavors like the Al Pastor taco with grilled pineapple.
6. Tacos & Beer: As the name suggests, Tacos & Beer is a great spot to grab a cold beer and some delicious tacos. Their menu features a variety of taco options, including chorizo, carne asada, and grilled octopus.
7. Tacotarian: If you're looking for vegan tacos, look no further than Tacotarian. This vegan taco spot has a variety of options, including jackfruit tacos and vegan al pastor. With two locations in Las Vegas, Tacotarian is a great spot for plant-based eaters.
8. Casa Don Juan: Casa Don Juan is a family-owned restaurant that serves up traditional Mexican cuisine, including some of the best tacos in Las Vegas. Their menu features options like carne asada, al pastor, and even lengua (beef tongue) tacos.
9. Juan's Flaming Fajitas & Cantina: While Juan's is known for their sizzling fajitas, their tacos are equally delicious. Their menu features classic options like beef and chicken tacos, as well as unique creations like a shrimp and crab taco.
10. Hussong's Cantina: Hussong's Cantina is a lively Mexican restaurant located in Mandalay Bay. Their menu features a variety of tacos, including carne asada, grilled fish, and even a crispy chicken taco with chipotle sauce.

Whether you're in the mood for traditional street tacos or unique fusion creations, Las Vegas has something for everyone. Be sure to add these top 10 taco spots to your must-visit list the next time you're in Sin City.

Find Taco Tuesdays in Vegas

When it comes to breakfast, there's nothing quite like a delicious taco to start the day off right. And if you're in Southern California, you're in luck – there are plenty of great spots to get your breakfast taco fix. Here's a guide to some of the best places to find breakfast tacos in Southern California.

1. HomeState
   Located in Los Angeles, HomeState has become a go-to spot for those in search of breakfast tacos. Their menu features a range of options, from classic bacon and egg tacos to more unique offerings like the “Frito Pie” taco. With homemade tortillas and a variety of fresh toppings, HomeState is a must-visit for breakfast taco enthusiasts.

2. Petty Cash Taqueria
   Also located in Los Angeles, Petty Cash Taqueria is known for its inventive takes on classic tacos. For breakfast, they offer a variety of options, including the “Morning Torta” – a taco featuring scrambled eggs, bacon, avocado, and chipotle mayo. They also offer a range of salsas to add some extra flavor to your meal.

3. Lola's Mexican Cuisine
   In Long Beach, Lola's Mexican Cuisine has become a local favorite for breakfast tacos. Their menu features a range of options, from classic bacon and egg tacos to more unique offerings like the “Chorizo & Sweet Potato” taco. Their homemade tortillas and fresh toppings make for a delicious and satisfying breakfast.

4. Salud Juice
   For a healthier take on breakfast tacos, head to Salud Juice in San Diego. Their “Breakfast Tacos” feature scrambled egg whites, avocado, black beans, and pico de gallo, all wrapped in a whole wheat tortilla. They also offer a range of fresh juices and smoothies to go along with your meal.

5. Tacos El Gordo
   While Tacos El Gordo is known for its delicious tacos all day long, they also offer some great breakfast options. Their “Desayuno” tacos come filled with eggs, beans, cheese, and your choice of bacon, chorizo, or carne asada. With locations in Chula Vista and San Diego, Tacos El Gordo is a great spot to grab breakfast on the go.

6. Taqueria El Tapatio
   In Orange County, Taqueria El Tapatio is a local favorite for breakfast tacos. Their menu features classic options like bacon and egg, as well as more unique options like the “Chorizo con Papas” taco. With homemade tortillas and fresh ingredients, Taqueria El Tapatio is a great spot to start your day.

7. El Gallo Giro
   With locations in Santa Ana and Anaheim, El Gallo Giro is another great spot to find breakfast tacos in Southern California. Their “Desayuno” menu features a range of options, from classic bacon and egg to more unique offerings like the “Nopales con Huevo” taco. With fresh ingredients and homemade tortillas, El Gallo Giro is a must-visit for taco lovers.

Whether you're a Southern California native or just passing through, these spots offer some of the best breakfast tacos around. From classic bacon and egg to more unique offerings, there's something for everyone on these menus. So the next time you're in the mood for a delicious breakfast taco, be sure to check out one of these great spots.

Tacos have been a beloved food for decades, and it seems like they only get more popular as time goes on. But like any food, tacos have undergone some trends and changes over time. Here are the top 7 taco trends that are currently taking the culinary world by storm:

1. Plant-based tacos: As more people adopt vegan or vegetarian diets, plant-based tacos have become increasingly popular. These tacos feature fillings like jackfruit, tofu, or mushrooms, and offer a flavorful and satisfying alternative to meat-based tacos. Some restaurants even offer vegan versions of classic taco dishes like al pastor or carnitas.

2. Creative taco shells: While traditional corn and flour tortillas remain the most common taco shells, some restaurants are getting creative with their taco shell choices. For example, you might see tacos served in lettuce cups, or tacos made with crispy cheese or potato shells. These unique shells add a new level of flavor and texture to traditional tacos.

3. Regional tacos: As people have become more interested in authentic and regional cuisine, many restaurants are offering tacos that showcase the flavors and ingredients of specific regions of Mexico. For example, you might see tacos featuring Oaxacan-style mole sauce, or tacos filled with cochinita pibil, a slow-roasted pork dish from the Yucatan peninsula. These regional tacos offer a taste of the diverse and vibrant culinary traditions of Mexico.

4. Bold flavor combinations: Tacos are a great canvas for mixing and matching flavors, and many restaurants are getting creative with their taco fillings. You might see tacos filled with Korean BBQ-style beef, or tacos topped with spicy salsa and tropical fruit. These bold flavor combinations offer a new twist on classic taco flavors.

5. Fusion tacos: As the lines between different cuisines blur, some restaurants are creating fusion tacos that combine elements of different cuisines. For example, you might see tacos filled with teriyaki chicken or banh mi-style pork. These fusion tacos offer a unique and exciting culinary experience.

6. Breakfast tacos: Tacos aren't just for lunch and dinner anymore! Breakfast tacos have become increasingly popular in recent years, featuring fillings like scrambled eggs, bacon, and cheese. Some restaurants even offer breakfast tacos with more unusual fillings, like chorizo and sweet potato.

7. DIY taco kits: As more people have been cooking at home during the pandemic, DIY taco kits have become a popular way to enjoy tacos at home. These kits come with all the ingredients you need to assemble your own tacos, including tortillas, fillings, and toppings. They offer a fun and interactive way to enjoy tacos with family and friends.

These are the top 7 taco trends that are currently taking the culinary world by storm. Whether you prefer classic tacos or more adventurous flavor combinations, there's a taco out there for everyone to enjoy!

By Serena Maria Daniels @thrillist.com

The taco is deceptively simple by reputation: tortilla, filling, and perhaps some garnishes or salsa on top. But the reality is that so much goes into the preparation for the myriad fillings of the ubiquitous taco that to dismiss this handheld meal as no more than street food is a huge disservice. Mexican food is a UNESCO-designated cultural treasure, and in the taco category, these vessels of masa, meat or meat-like proteins and spice are widely varied.

But it's also easy to get lost among all the options to stuff in tortillas and fall back on the basics. Which is fine, but if you're not exploring the wide-world of taco fillings, you're doing your palate a disservice. To give you the knowledge you need to live your best taco life, we enlisted the expertise of Steven Alvarez, an assistant English professor at St. John’s University in Queens who came to fame when he started teaching a taco literacy course at the University of Kentucky. We discussed the origins and mythology behind some of the most popular tacos around and came to the conclusion that it could very well take years of study to tell the stories of every taco imaginable. In the meantime, here’s a handy guide to the taco fillings you’re most likely to come across.

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By Lauren Collins @ https://www.newyorker.com

French tacos are tacos like chicken fingers are fingers. Which is to say, they are not tacos at all. First of all, through some mistranslation or misapprehension of its Mexican namesake, the French tacos is always plural, even when there’s only one, pronounced with a voiced “S.” Technically, the French tacos is a sandwich: a flour tortilla, slathered with condiments, piled with meat (usually halal) and other things (usually French fries), doused in cheese sauce, folded into a rectangular packet, and then toasted on a grill. “In short, a rather successful marriage between panini, kebab, and burrito,” according to the municipal newsletter of Vaulx-en-Velin, a suburb of Lyon in which the French tacos may or may not have been born.

In the American imagination, French cuisine can seem a static entity—the inevitable and unchanging expression of a culture as codified by Carême and Escoffier and interpreted by Julia Child. Bœuf bourguignon, quiche Lorraine, onion soup, chocolate mousse. Although these dishes remain standbys, alongside pizza and couscous and other adopted staples, French cuisine can be as fickle as any. The latest rage has nothing to do with aspics or emulsions. What are French people eating right now? The answer is as likely to be French tacos as anything else.

The precise genesis of the French tacos is the subject of competing folklores, but it’s commonly agreed that it was invented sometime around the turn of the twenty-first century in the snacks of the Rhône-Alpes region. “Snacks” are small independent restaurants offering a panoply of takeout and maybe a few tables: snack bars, basically. Typically, they sell kebabs, pizza, burgers, and, now, French tacos. The unifying concept is the lack of need for a fork.

The earliest innovators of the French tacos were probably snack proprietors of North African descent in the Lyonnais suburbs (suburbs in the French sense of public housing, windswept plazas, and mass transportation, rather than the American one of single-family homes, back yards, and cars). You could trace it back to a pair of butcher brothers, inspired by a dish their mother used to make; or perhaps it was a short-order cook, experimenting with a cheese sauce for a pizza-dough wrap; or maybe the French tacos is a take on mukhala’a, a North African stuffed pancake. There are many stories, but none, except that of unpredictable cultural mixing, perfectly tracks. “France is a country that, for decades now, has been urban, industrial, and diverse,” Loïc Bienassis, of the European Institute for the History and Cultures of Food, told me. “The French tacos is a mutant product, France’s own junk food.”

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By Staff Author @People.com

Tacos may soon become synonymous with college — and no, we’re not talking about late-night binges.

The University of Kentucky is making dreams come true by offering its first-ever taco-inspired class called “Taco Literacy: Public Advocacy and Mexican Food in the U.S. South” during the spring semester.

While one might expect it to be a cooking class of sorts, Writing and Digital Studies professor Steven Alvarez — the mastermind behind the new course — is quick to clarify his curriculum.

“I make them collect stories,” Alvarez told Vice in an interview. “I have students doing restaurant reviews and taco tours in the area that is now known as ‘Mexington’ a.k.a. the barrio of Lexington.”

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By Flavor & The Menu

Comfort food continues to call to American diners, yet they’re looking to foodservice for more flavor, more fun, more revelation. And although comfort can be found in the arms of most global cuisines, Mexican fare offers the softest place to land for many consumers.

Of course, the world of Mexican cuisine is exquisitely complex, with chefs here digging into its many regions and flavor nuances, then adapting those discoveries onto their menus. This trend runs parallel, drawing from the same country’s rich culinary heritage, but zeroing in on homey comfort and raising it to new heights with inventive twists and flavor-forward iterations. “Mexican food continues to be one of the most interesting cuisines in the United States,” says Michael Parlapiano, strategy director with The Culinary Edge. “These approachable formats are just so well established now in the U.S. that they have become part of the American lexicon of food.”

The volume of iconic dishes that fall under the umbrella of Mexican comfort is impressive, giving operators a broad playing field for innovation in all parts of the menu, from breakfast to dessert. Three stand out in particular, making inroads onto progressive menus and showcasing big opportunity for signature takes: the quesadilla, the taquito and birria.

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By José R. Ralat @https://www.texasmonthly.com/

Fifty years ago, the tacos most Texans ate—breakfast tacos, barbecue tacos, and crispy tacos—originated in the foodways of South Texas. Not anymore. Today tacos hail from all over and have become a vessel for cultural bridge-building in a wildly multicultural state. The taco is a culinary welcome wagon, inviting Texans to be more adventurous in their eating habits while offering immigrant diners and restaurateurs a passage into American cuisine. Immigrants from around the world and their descendants are adapting their dishes to create new fillings for the familiar tortilla. “I don’t want to say it’s easy to put something in a taco, but it’s more approachable for a lot of people,” says Anna Swann, owner of the Dallas pop-up Ulam Modern Filipino Kitchen.

For anyone raised on tacos, it’s not a huge leap to consume Swann’s signature sisig, a mixed-meat dish composed of pork head and shoulder, seasoned with onions, chiles, and citrus fruit, and nestled in a gossamer flour tortilla. It resembles discada, a mixed-meat preparation popular along the border. This isn’t exactly shocking. From the sixteenth to the early nineteenth centuries, the Philippines and Mexico, with a shared history of Spanish colonization, were connected by the trade route between Manila and Acapulco, which promoted the exchange of fruits and spices.

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BY BILL ADDISON-RESTAURANT CRITIC LA TIMES

Francisco Aguilar calls out the name on my order. Through one of the windows of Simón, the admiral-blue mariscos truck he parks six days a week at Sunset Triangle Plaza in Silver Lake, he hands me a plate with two tacos — a fish al pastor and a shrimp-filled gobernador.
The always-evolving options for tacos total 10 or so, and during the last couple months of regular lunches at Simón, solo or with friends, I’ve started taking care to request tacos in even numbers. Aguilar and his small crew pair them by happenstance as they’re ready. As a taquero, he leans modernist in his sculptural forms and outside-the-box shadings of taste and texture. Eating his coupled tacos is as satisfying as considering a duo of paintings by the same artist made in two very different moods.
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Canada broke the internet with their Ketchup Popsicle dubbed the Frenchsicle and that got the team at TacoTuesday.com thinking and googling. According to dozens of marketing firms, two out of every three Americans prefer salsa to ketchup. Factor in that tacos are everyone’s favorite food on planet earth and the team decided a Tacosicle was needed!  Although these beauties are not sold in stores, you’ll find they are easy to make. Granted not many (if any) will want to eat these but taco fans can find the tacos they’ll want to eat at TacoTuesday.com.

The Tacosicle featured here is a vibrant combination of taco toppings, including cheese, cilantro, serrano peppers, Tapatio, tomatoes, shredded meat, and tortillas.  

“Tacos and Taco Tuesday are fun,” said Pamela Waitt, founder of TacoTuesday.com. “We tend to have a spicy personality so the Tacosicle just makes sense to us. Try it for yourself and decide which trend is better, the Frenchsicle or the #Tacosicle!”

TacoTuesday.com is on a mission to find the best of the best while living the best taco lifestyle possible. The taco obsessed can share their Tacosicle moments using the hashtag #tacosicle and the best video on TikTok & IG will win 2 tickets to a summertime Secret Taco Tuesday dinner society party at exclusive locations, with incredible chefs, tacos, and tequila.

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By: Troy Johnson 

Tacos are messy. Some of us prefer that sort of touchy connection. We are a proud, embarrassing people. We tend to go in for the hug. We want to get food on our hands because it feels crispy and squishy and just plain cool. Kids are often terrible humans, but they’re right about this. Our ancient ancestors knew this was the best way, too. They painted this hand-eating urge into the caves of our DNA.

Many food experts say we’re too far removed from how food is made. Far as most of us know, food is grown and raised on Yelp. So, a hand-held taco gets us closer to the truth.

There are fewer and fewer things we can hold with our hands in this life. No matter how much you want to, you cannot hold that inspirational quote from Facebook in your hands, press it to your heart, and sigh. You can’t wring that Pinterest dream board between your fingers until it releases all its decor secrets. Digital currency is destroying our ability to roll around on a hotel bed in our first million, and iHugs will be a thing. A taco in the hand is worth two on the Instagram. 

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By José R. Ralat

For the last three years or so, the hottest trend in the taco world has been birria de res, a Jalisco, Mexico, import that traveled to the Lone Star State by way of California. Hundreds, if not thousands, of restaurants and trucks now offer a vast array of iterations of the consommé-dipped preparation, which has even made it into ramen and wontons. I’ve followed the birria boom since its inception, and now I’m seeing (and tasting) evidence that another taco revolution is starting to simmer across the state. It’s a dish you’ve likely heard of, one that has been served in Texas for more than a century. You may not have had the real thing, though, since preparing it right requires serious skill, knowledge, and time. I’m talking, of course, about carnitas.

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Social media food trends come and go. Some are fleeting (remember rainbow bagels?) while others are seemingly here to stay (i.e. all manner of “charcuterie” boards). The latest entrant enjoying its 15 minutes of virality is the #TortillaTrend, which has garnered more than 2 billion views on TikTok in a little over a week.  

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To enhance the rich taste and crunchy texture of the beloved Toasted Cheesy Chalupa, Taco Bell Canada is introducing a limited-edition Jalapeño Noir wine for a fast food and wine pairing. Within a crispy shell, the Toasted Cheesy Chalupa shares the taste of six-month aged sharp cheddar cheese, seasoned beef, shredded lettuce, diced tomatoes, cheddar cheese and reduced fat sour cream.  More >>

In 2005, two Mexican American teenagers from LA met at the fair in Coatzingo, Puebla, during Semana Santa, or Holy Week, a time when countless Mexican American families head back to their family’s hometowns all over Mexico to visit relatives. The pair were partying, meeting girls, and dancing to banda, oblivious to the monied birrieros gambling and flashing rolls of cash at the annual event. But Teddy Vasquez and Omar Gonzalez, along with his brother, Oscar, would go on to change the direction of Mexican street food in America by making a dish from their small, Poblano community in Tijuana a sensation north of the border.  Read Eater article