1/18/2024 0 Comments Stripes taco menuThere’s another up the way (locations are open as far north as Waco with stores planned throughout Texas). And, sure enough, there would be one a bit further along whatever stretch of Rio Grande Valley road we were hunting for tacos. “Guess we’ll have to wait a few more blocks,” one would say. Another Stripes-Laredo Taco Company combo was just up the road. And Stripes/Laredo Taco Company shops are everywhere.ĭuring a summer trip to the Valley, a friend and I would joke about how we just missed an opportunity to try breakfast tacos at Stripes but there was really no need to worry. Tacos can be sold from almost anywhere, a basket on the back of a bike, a cart, a truck, a full-service restaurant. You can get a breakfast taco anywhere in South Texas, from stall and family joint to drive-through and tortilleria. Of course, there’s the glorious lard-embraced, almost-translucent tortillas wrapping your choice of available filling.įor me, Stripes and the Laredo Taco Company represent the ubiquity, the significance of breakfast tacos in the Valley. While the bacon, chopped small, was crisp, it needed a leg up from a pinch of salt. The filling was an equal mix of pork and bright eggs with vigorous spice to match the temperature. The chorizo, egg and potato taco heated the car hood upon which I ate my order. This kind of freshness can be difficult to find in quiet hole-in-the-wall taquerias in Dallas. And don’t be surprised if the woman taking your order breaks some bad news: they’re out of what you want but will be have another batch in 10 to 15 minutes if you’re willing to wait. With large flour tortillas that are fresher than that. When I visited a Stripes/Laredo Taco Company in the Rio Grande Valley, I waited maybe a couple of minutes between getting in line and receiving my tacos. However, lines are a rarity at a good taqueria.īreakfast tacos weren’t invented at Stripes gas stations with Laredo Taco Company outposts and there are long lines, but the lines move quickly. The way I see it, if I’m going to wait in a long line hours before a restaurant opens it will be at a place where a specific food was invented, like La Fogoncito, birthplace of the gringa taco (a taco al pastor with cheese in a flour tortilla).
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