What can Austinites not live without? If you read the title of this blog, then you’re thinking breakfast tacos — and you’re right. We can’t get enough of those perfectly not-too-fried-not-too-soggy scrambled eggs mixed with peppers and potatoes — and don’t forget cheese! — wrapped up in homemade flour tortillas and packaged in tinfoil. We’re nuts over them. Looking back on the history of the breakfast taco, some might be confused as to whether it’s Mexican or American. (And what about Italian? Most restaurants serve their tacos with some type of sausage and one favorite is Italian sausage slices.) But don’t fret because the New York Times derived the geneology of the breakfast taco by tracking its ingredients down to the first piece of Italian sausage.
To find out where breakfast tacos first originated, continue reading this article here on The New York Times’ website.