Guess what? I’m returning to America for a BRAND NEW US adventure in a few weeks time. Pennsylvania! *shakes tin* if you’d like to contribute to my trip for use on food and other expenses, you can send me a tip here: www.PayPal.me/shaunvlog 😊 THANK YOU for your consideration
Philadelphia and Pittsburgh....but, also check out and attend Penn State football in state college pa. Also, poconos mt wilderness should be checked out .
You can judge how good a Mexican or Tex-Mex restaurant is just by the attention they pay their beans. I turn 50 this month and I'm a native life long Texan. If you want to check out where to eat a fabulous Tex-Mex dinner then go and get a bean and cheese breakfast taco that morning. If they pay attention to their beans to cook them correctly as the cheapest thing to prepare from their kitchen then chances are everything will be carefully and thoughtfully prepared and will be good. And if it's not good then all you wasted was a couple of bucks.
1000% true! The beans in a restaurant can tell you about all about the restaurant. Restaurants that produce good beans simply care more. Restaurants that just make beans to fill the menu, well, they’re just mailing it in. Those people wondering why you were eating a simple bean and cheese taco and making such a big deal out of it have simply never had good refried beans. Most people in America never have.
Now that looked local ;) Well done. The refried beans are refried in lard The pork fat *edit* imparts a crazy flavor. They are addictive. This video made me hungry. I love just the local restaurants with just home cooked Mexican food.
Yes, pork fat. It's a pain in the neck to find vegetarian beans in local Mexican restaurants if you don't eat meat. Usually, only the higher end places have whole beans or vegetarian refried beans.
@@stevenvarner9806 It's hard for you to find because it's only in recent history that humans have voluntarily chosen to be vegetarian or vegan. For 99.99% of human history, people have only been vegetarian by necessity not choice and beans without meat and/or meat fat are bland and disgusting. The best refried beans are cooked with a ham bone then mashed and refried in fatback drippings or lard.
Born and raised Texan here and the biggest difference that I’ve experienced in Tex Mex is that you’ll find lots of the red sauce used for enchiladas and burritos, usually served with an abundance of cheddar cheese, sour cream and guac. If you’re lucky enough to find street tacos they are usually made with assorted grilled meats, typically served on corn tortillas with chopped white onions, cilantro and a lime wedge. No matter whether you choose Texas Mex or authentic Mexican they are both things of beauty and you will never ever catch me saying no to a taco. Looking forward to seeing more videos, I really enjoy you both and I’ve honestly never heard you say a bad word about anywhere you visit, unless it’s the weather and those of us who live in the south can’t fault you for that 🥵
Sometimes I wish I could meet these RU-vidrs that visit San Antonio and take them to eat at all the "hole in the wall" places that serve superior AUTHENTIC Tex-Mex food over downtown Riverwalk tourist traps. Not only better food, but cheaper too. The first taco you ate, the bean and cheese, is made with a wheat flour tortilla , which is the most popular type of tortilla in South Texas, and the most eaten by San Antonio natives. By contrast, the puffy taco is made with corn flour, same as those crisps you were eating with salsa in the beginning of the video and the most type of taco shell used throughout the US. Only the puffy part comes when they deep fry the corn tortilla to puff it up. It is strictly a San Antonio invention. So to be clear, they are two different types of tortilla, each made with a different flour. One wheat, one corn. Btw, they shouldn't really be that greasy dripping with grease but rather the juice should come from the meat and the salsa you add. Although, some prefer the grease though. Lol. The beans are made with either ham hocks, or bacon, garlic, onion, salt and pepper. Some add "secret" ingredients, like beer and fajita seasoning (read MSG). They are slow cooked for a few hours, these are called Charro beans (and can be eaten like a bean soup by itself) then they are mashed and pan fried in bacon grease or lard, so they become refried beans. The Mexican Rice is first browned and toasted in a skillet, then they add garlic, tomato, tomato sauce, onion, and cumin and cook it in chicken broth or water with chicken bullion. Next time try the Green chicken Enchiladas made with tomatillo sauce and sour cream (and the same chicken that's in the tacos btw), and the fajitas or carne asada tacos. A popular San Antonio breakfast is Barbacoa tacos (made with seasoned beef cheek meat that's slowly cooked overnight) with Big Red soda to drink. Big Red is a Texas soda that has a cream soda flavor but... Different somehow. It's delicious. Once you've had barbacoa tacos and Big Red, you'll be a full fledged San Antonioian. The chicken in the chicken tacos is a slowly cooked marinated chicken that is then shredded and seasoned with Texas spices. Texas tea is basically Lipton tea that's brewed with sugar. Sometimes it can be too sweet, but you can always ask for unsweetened tea if you prefer. Some info on the Milam building: At 280 feet (90 m), the 21-story Milam Building in downtown San Antonio, Texas, was the tallest brick and reinforced concrete structure in the United States when it opened in 1928, as well as the first high-rise air-conditioned office building. The building was designed by George Willis, engineered by M.L. Diver, and constructed by L.T. Wright and Company. The building was named in honor of the Republic of Texas historical figure Benjamin Milam, noted for his leadership during the Texas Revolution. In keeping with that motif, the only flag that flies atop the tower is the Lone Star flag.
Aldo, useful info about the building. Reminded me of the older skyscrapers in New York City from the 1950s (even 1940s such as the Empire State and Chrysler buildings). There were offices in those buildings in NY. I worked in some of them in the 1970s.
I like how I'm seeing more Mexican and American foods mix. Most diners around here have tacos or at least burritos, and most taco trucks offer hamburguesas. We just need to get poutine in on this to show love to our northern neighbors.
Sorry Shaun, but I had to laugh. It reminded me so much of when I first tried Tex-Mex. I grew up in California and thought I'd tried good tacos and burritos. Then I moved to Texas in 2000 and it was like BAM, here's the good stuff. So, how many times did you and Teka go back there? And did you try Kolaches and Klobasnek (sausage kolache)? They're life changing too. Edit: I'm so sorry if I spelled Teka's name wrong. Is it Tekka?
Kate G - Not to be a pain, as I mostly agree with what you said, but if you extract LA from the equation, California has a pretty good rep for being quality Tex-Mex (minus the Tex part of the name), as it being the 'Chain restaurants', that mess up the equation. Even as far back as 50 years ago, when I first experienced it, there were a lot of interesting things being done, melding the USA and Mexico cuisines, even in LA. I know this by visits, and that I have 'in-laws', generally speaking (of one Hispanic culture or another), who always made sure that I got to taste the best of the best, whether they cooked it, or a restaurant. As to what 'Kolaches and Klobasnek' are, I don't know, but now I want to find out, sounding more Austrian, German, maybe Polish or Czech, than even Spanish, let alone 'Mexican'. As to the spelling of Teka's name, I do the same. I'm pretty sure that is right.
I lived all my life in TX except those 3 years in San Diego, CA I still dream of some of their Mexican foods. They use cilantro and cojita cheese more. They do puffy tacos too. I had a favorite place that used flour tortillas fried puffy with chicken. So good. I actually was introduce to Fajita's out there.
A lot of debate as to who made it first, but it was definitely created here in San Antonio. Sadly that one did not look representative of a great puffy taco.
the way i understand it is two brothers Rey and Henry worked together at their fathers restaurant. the brothers had a disagreement and went their separate ways. Both opened their own restaurants which are still open today. Reys and of course the more successful, Henry's puffy tacos
Love fry bread tacos. The best are in Arizona or Native American areas. Have heard puffy tacos called gorditos (little fat kid. affectionate not put down)
Going to a local Mom and Pop restaurant will always be the best place for food, especially if the locals are eating there. Sweet iced tea is a Southern thing. We cut our teeth on it. The sodas from Mexico are all better than the American ones because they still use pure cane sugar instead of corn syrup. I will pay extra for a Mexican Coke over an American Coke any day.
From a Mexican-American in California, I take it as a great compliment you enjoyed the puffy tacos. Love the way you said it! I think I , missed you when you came our way, , we're in Los Angeles, my folks were/are from El Paso Texas. Safe travels!
If you ever visit San Antonio again, you might want to try Henry's Puffy Tacos. San Antonio is a fairly large city and there are awesome restaurants everywhere - not just downtown.
As a native Texan I really enjoy watching your videos .I’ve been watching history of Scotland learning about my ancestry however it’s great for something a little different as in what you’re doing visiting the US !
Puffy tacos where invented in San Antonio along with a lot of the other Tex-Mex food. We are the capital of Tex-Mex. All of it pretty much started here. 😁👍
Glad you enjoyed it. I think you did the right thing, stay away from the touristy spots, take locals advice and eat where they eat. Ya can't go wrong. Hole in the wall joints can often be far superior than the chain stuff. You just never know where you will find great food. I had the best burrito in my life in a gas station in Silver Hill Alabama. Mexican owners, and they knew how to cook. When I lived Carrolton Tx, north of Dallas, a wife and her husband, Mexican, would drive through the neighborhood and knock on your door selling home made tamales, I would always buy a dozen, they were so damn good.
I love the refried pinto beans when they're made with the left over bacon fat. Don't tell your doctor tho, lol. They are sooooo delicious. Simple to try it at home, in Scotland.
@@corinnepmorrison1854 I'll try the Indian food there but restaurant was it? I went once and I'm making plans to go again. The Scottish people are amazing, wonderful, friendly people. It's a great country.
@@ibosquez5238 It was 23 years ago, and I can’t recall the name of the Indian restaurant... It was down the block from the B&B where we were staying... I walked to the restaurant to order takeout/take away meals... Sorry...
What I really like about Shaun and Teka vs other visitors, is that they never cut down America or American things. They try it, and if they don't like it they don't bash it. They just say it's not their favorite. That's such an awesome way to put it; thank you. That being said, I think I gained 3 pounds just watching you each that greasy taco!! LOL
Hi, Scottish guy here, lived in Texas for yonks. Best tacos I ever had were tacos al carbon at the original Ninfa’s (not the chain) in Houston. Worth a Google.
Hello, San Antonian here, when you come visit us feel free to ask a local when in doubt about popular choices off the menu, where to go and what to avoid. I'd say 85 to 90% of the locals here will take time out, stop what they're doing and give you that point in the right direction. We'll probably ask about you and where you're from. Texans love to talk. Know that restaurants here won't last long here if they're not good because there's TOO much strong competition throughout the city. So if the place isn't busy at the expected peak hours, you're probably not at a great spot. San Antonio has almost 2 million people in and around our metropolitan area, but it feels like the biggest small town in the country. We're used to visitors from all over the country and from around the world. Next time ask where to get great barbecue/brisket(the better ones make their own sausage from scratch), tamales, and a good panaderia. Hope y'all come again.
I live in the most western part of Texas, El Paso, on the Mexican border of Juarez, halfway through the state of New Mexico. I lived in east TX for 10 years and it is amazing how much variety in just the terminology for Mexican food. In El Paso your bean taco is a soft taco cause it is folded in half in a flour tortilla. If it was rolled up in the same flour tortilla it would be a burrito. In most places in east TX if you ask for a burrito you will get the same thing but deep fried. In EP that deep fried stuffed flour tortilla is called a chimichanga. It can be quit traumatic to move from one side of the state to the other and try to figure out how to find the food for which one is searching. I only gave you a couple of examples. By the way it is 551 miles from El Paso to San Antonio and 747 miles from El Paso to Houston, just in case you did not travel east to west across the state. It is a couple of hundred more miles to cross the eastern state line after you leave Houston. Most visitors and Americans can not fathom the size of this state. If I owned an EV it would take me 3-4 days to cross the TX state line to Louisiana.
Puffy tacos, bean burgers, (burgers topped with refried beans and Fritos,) and taco Polacko, (soft tortilla with Polish or German sausage,) are unique to the San Antonio area. And now I'm feeling hungry.
I've seen the tacos you ate in a lot of states, years ago. The manufactured tacos have taken over the market and are much easier for restaurants to deal with. I get happy when I find someplace that does them that way.
Love watching these videos on San Antonio from an outsiders point of view! Been in San Antonio all my life, work for the Fire dept. I gotta have my breakfast tacos and a sweet tea at the start of every shift. Wife and I went to Ireland and fell in love with it, we still want to visit Scotland and experience the Highlands. I often joke with my wife about moving to Ireland and opening a TexMex/ BBQ spot there. Great videos!
Plenty of Scottish heritage on my mother's side . Her grandmother's maiden name was McKinney. Grandmother McKinney's grandparents got off the ship from Scotland ( Russell) 🇺🇲 🏴
You should try Navajo tacos. The bread/shell is similar, and the beef is seasoned differently. They are so delicious. I love Tex Mex, Cal Mex and all in between. A local place like this one would definitely be a place I'd go. I can't stand sweet tea, however.
Nothing special about a "puffy" taco, as it's just an Indian fry bread type shell. Even Taco Bell sells these as "Chalupas". If you want the real stuff in fry bread specialties, they are found in New Mexico were the Navahos are.
Tortillas are made from either flour or corn. Generally speaking, flour tortillas are grilled (not deep fried) on a hot skillet or flat cooking surface. Corn tortillas are deep fried, called crispy. The 1st bean taco at the beginning of the video was on a grilled flour tortilla. I’m not from Texas, but the next taco you ate looked like a deep fried corn tortilla. Both types of tortillas can be fried or grilled. Refried beans are made from dry Pinto beans that are soaked overnight in water. Preparation can vary, but the next morning the beans are drained and simmered in more water for several hours until they are tender. Then the cooked beans are fried and with lard or bacon fat. The possibilities are endless. Also, the drink you guys had, Jarritos, come in many flavors. In Spanish, the J is said as an H sound, so the beverage is called Harritos. I’m a native Californian and Mexican food is something you grow up on here. You’re back home now, but I decided to leave this comment to help you in future visits to The States. If you even see it. lol
I'm from Austin, Texas but moved away 4 years ago to Nevada. I did live in San Antonio years ago when I was much younger SA is where I discovered the best TexMex food. I just looked up the Lula's restaurant Google maps said it was permanently closed.
If you wanna know more about taco culture, look up taco journalist Mando Rayo and his podcast _Tacos of Texas._ (Produced in conjunction with radio station KUT-FM, it just concluded its second season.) Mando talks not just about the best sorts of tacos and where to find them, he talks about Tejano and Anglo cultures and how food affects the intersection of them. And he does it all in a Spanglish that is a DELIGHT to listen to! Find it wherever you get podcasts. 01:26 "Milam" is pronounced MY-lum, after Ben Milam, a hero of the Texas Revolution. There are Milam Streets all over the state. 02:23 OH, no. Just looking at the décor and the menu, you've found an O.G. taquería. And you did it almost by accident. Well done, you! 03:30 If you don't want sweetened tea, which is becoming more and more common in Texas to my horror (it's an import from Georgia and Alabama), specify "UNsweet iced tea" and bear down on the "UN." (IMO as a native Texan coming from generations of native Texans, sweettea is an abomination before the Lord.) Iced tea is a product of a tropical climate. San Antonio, after all, is in the same latitude as the Sahara Desert, so drinks with lots of ice are a simple coping mechanism. Indeed, I keep a two-liter pitcher of tea with lemon and no sugar in my Texan refrigerator at all times, and often there are two of them. 04:05 Flour ( _harina de trigo_ ) tortillas are a northern Mexican thing. Once you get south of Monterrey, Coah. they disappear in favour of corn, as wheat doesn't grow well in the centre and south of the country. 04:43 Puffy taco shells are deep-fried, which makes them inflate like balloons. The technique is tricky. San Antonio isn't the only place you find them, but they are easiest to find there. 05:52 "Refried" is something of a misnomer. _"Refrito"_ doesn't literally mean "refried," it's more like "thoroughly or well cooked." Pinto beans are boiled until done, then mashed like potatoes and fried, traditionally in lard. 07:33 "Jarritos" is pronounced "harr-EE-toes." In Spanish, letter "J" nearly always takes the aspirated "H" sound. 07:45 Certainly Mexican Coke is better than American! The Mexican bottlers still use cane sugar for sweetening rather than the cheap HFCS. 08:10 Tex-Mex is what happened when northern Mexicans moved north into Texas, couldn't get all the ingredients they were accustomed to working with and started improvising, both to feed themselves and to feed the _güeros_ (lit. "blonde;" in slang it means something closer to "whitey" or "honky"--the pale people). Interior Mexican cuisines, and there are multiple regional ones, are very diverse and very little like the "Number 1 Dinner" sort of a place you often find here. 10:50 You've gotten into the Milam (office) Building, a 1928 skyscraper which was notable for being the first office tower in the US to be completely built-in air conditioned. Prior owners did a rather nice job of taking the building back to its historic appearance, to the point it was included on the National Register of Historic Places in 2014.
Puffy tacos are similar to Navajo/frybread tacos, which are all over the Southwest and moving into the rest of the country. A Navajo taco smothered in green chili with a dab of sour cream is heaven.
I hope that at some point you try a combination plate - so that you can sample a couple of different treats we offer. Definitely need to try an enchilada - preferably with red sauce, tamale - a real one, perhaps a flauta or taquito, beans & rice, guacamole, and maybe some chile con queso. And don't forget to put some salsa on your food - not just use it for a dip. And don't forget sopapillas for dessert - filled with butter & honey.
One thing to remember when you are talking about Tex-Mex food being a mix of Mexican and Texas food is that Texas was part of Mexico up until the early 1800s it was briefly independent for a time then became a US State in I think about 1840 or 1845. So unless it's a recipe thought up by someone of non=mexican roots I think you could say that Tex-Mex is as Mexican a dish as those south of the border. I had some of the best Mexican food I ever had at a restaurant in Fort Worth, Texas many years ago. No menu, you just sat down and picked whatever you wanted as dishes came out of the kitchen Fantastic!
Hey, you’re welcome! You really need to go up into The Tower of Americas some time. I guarantee it, it’s one of the coolest, most unknown places in the city! It’s a really must do experience. Just pick a clear day or a cool night. Best view of the city hands down. A bar and a window seat restaurant that slowly revolves are waiting for you up there! Open air observation deck too! It’s super cool!
I used to go to a local taqueira here in NC. Great tacos, tortas, and other foods from Mexico and El Salvador. Sadly, they did not make it through the pandemic. Still plenty of great taco joints around, though.
North Carolina has great Mexican food. You've got to find the places where the menu is in Spanish. There's a great place near the Garner -Raleigh line called "El Toro" that's kinda hidden in an industrial park, and it's the best Mexican food you can get.
That looked like a good local spot. You walk into somewhere that looks like that and it doesn't matter what the restaurant serves, you know it's gonna be good.
My guess would be that the flavor in the beans comes from using lard. I used to go to a Tex-Mex place here in Oregon. Fabulous food. Then new owners took over and made it "healthy" meaning they quit using lard. The food was now tasteless!
The difference between "Mexican" and "TexMex" is generally a blend of many things from the varrious regions of Mexico combined with the ingredients avilable in Texas to the Mexican immigrants adapted to dishes made in the provinces from which they came along with traditional Mexican cooking techniques. There is so much good food beyond tacos, but you should experience a true taqueria at least once. :)
Cheddar cheese and flour tortillas are two of the ingredients that aren't traditionally used in Mexico. Also, beef is more common in Tex-Mex; while chicken and pork are favored in Mexico.
@@randlebrowne2048 flour tortillas and beef are common in northern Mexico (Chihuahua, Sonora, Nuevo León, etc). That’s actually actually what they’re known for.
I've lived in TX 21 years now and still haven't done any touristy stuff in San Antonio. I've been to its airport and that was it. I live near Dallas. The soft tortilla taco is what we normally eat in Texas. I eat breakfast tacos a couple times a week. My stomach gives that away :) The Mexican soft drinks use cane sugar, which any soda that does tastes better.
One food type you might try is the traditional ‘screen-door joint’; small-town eating places that serve local or regional vegetables, usually three at a time, and simple entrees. The latter are fricasseed chicken, pot roast, beef stew; basic simple meals ‘like mama used to make’. Well, grandma, actually. These spots are becoming rarer as the chains become ubiquitous, but they are still out these to be found.
About thirty years ago, I attended a convention in Forth Worth. I lived in the San Antonio area. My friend and I got there and our rooms were not yet ready. We had not eaten, so we decided to grab a bite in the hotel restaurant. Now to be fair, this was a national chain hotel, so no reflection on the great city of Forth Worth. We ordered the Mexican plate, cheese enchiladas, crispy tacos, rice and beans. What could go wrong, right? Well the enchiladas were cild, raw corn tortillas wrapped around shredded American cheese. Not even softened an no sauce of any kind. The tacos were not bad. The beans were obviously canned refried bean reheated. But the topper was the Mexican rice. It was white rice with pimentos. No flavoring at all. My friend and I looked at each other and could not help laughing. The interesting thing is that the convention was held in the same hotel and we had occasion to eat there several times and the rest of the food was just great.
I've never seen puffy tacos outside of Central Texas, I'm pretty sure San Antonio is the origin of them. Also after experiencing actual Tex Mex I'm sure you understand why a lot of Texans don't like it when people call cheap Americanized Mexican fast food Tex Mex.
What are people supposed to call it then? It sure is not Mexican food. Nothing wrong with calling it Tex Mex. A Mexican would laugh if you call that Mexican. Texas Mex and Mexican are different and great foods.
I have a friend to visit who moved from California to San Antonio, Texas. Thanks to you Shaun I now know a great place to take her and hubby out to dinner!😊 I will be trying the puffy chicken tacos🌮
I almost cried when you ordered iced tea. I do not understand why I love it that you love our food. 😅🤷♀️I drink unsweet tea and sometimes add a splash of sweet tea at the end. It's enough sugar for the whole cup. Def got a laugh toward the end! Eerie empty building moment.
The Milan building was the first place to have refrigerated air. Also where Lula’s Restaurant is located Ice cream sodas were invented in order to conserve water/ice.
We live in Austin and we've been wanting to go down to San Antonio for some puffy tacos, and your video has us going next week! They look so good. Glad you enjoyed our great state! We have a lot of state pride, and we love when people come overseas to visit and have a good time.
TEX-Mex refers to the Mexican population of Tejas and Coahuila that lived in the region (before Texas became a state). Texas was formerly part of Mexico which was claimed by the Spanish kingdom. The cuisine is from the people living in Texas (Tejas) of Mexican decent. The cuisine has influences of the regional Indigenous people of the Southwest, including the groups mentioned plus Aztec and other groups from northern Mexico.
I live in Waco, Texas and we have a local restaurant called the El Paso Mexican Grille that makes puffy tacos! They are amazing! And their rice and beans are the best I have ever had!
Glad that you enjoyed it. I assume the chicken was marinated, that’s how the best chicken fajitas are prepared. The tastiest refried beans have pork fat in them. 😋
Puffy tacos were served in Austin in the late '80s, but I had a feeling they were common - ie, not new at all. There were crispy (standard), soft flours, crispy flours, soft blue-corn and puffy corn.
In the Des Moines, Iowa metro, there is Tasty Taco's restaurants that have tacos with the fried, puffy shells. I imagine the toppings taste different and you don't automatically get the guac. It is one of those "where you're supposed to eat instead of the national chains" type places that I like to encourage people to go to.
Jarritos and other Mexican drinks are better because they use pure cane sugar instead of corn syrup. To me it also makes the drink smoother. Syrup taste more acidic to me.
Shaun - You are right about small restaurants that are fully occupied by locals, but don't much make you wait, as being often the best. In my little Podunk town in New York, about 40 or 50 years ago, a Mom and her 3 daughters, lost their man. I'm not sure if by death or divorce, but effectively. She rented a shack on the side of the road that she knew truckers frequently passed by, and open herself up a modest breakfast spot, in which to raise her daughters and yet get by. When I say modest and a shack, I mean that to extremes. At first, Maureen's Kitchen was only opened for breakfast, but later on, for lunch as well. It was within walking distance of where I lived, so I usually got there about once a week, when I just couldn't help myself. This went on for the longest time (about 30 years), but right around when the old girl died, Maureen's Kitchen expanded, tenfold. From what was literally a shack, with the dining tables being picnic tables out back, open all four seasons (as there wasn't a fifth), expanded to be a full, respectable restaurant, sort of like Lulus, but on steroids. The current version of the restaurant, is a few streets over, but still operates with that same vibe, and of course, I would know, considering the once a week or so, that I just can't help myself. At this point, and for at least the past 10 years, Maureen's Kitchen still has a place for truckers, is open 24/7 (I think), but particularly in a storm or snow, as, well, everyone working the roads and emergencies, needs a place for at least a cup of coffee, which she saw as an obligation. Interesting thing, the expanded restaurant, isn't too far from where the original was, and it is still off the side of a much forgotten road, well, but for breakfast at Mo's. Even tho there is now inside seating (for about 100 or so), there are still picnic tables outside, open for all five seasons. ps - forgot to mention, Maureen and daughters didn't live there, but just close by, and as well, there were very many good schools within walking distance, which probably explains why her daughters today, while still having a controlling interest is the place, all have other 'careers', just as Mo wanted it to be
Just tell them you want half sweetened and unsweetened tea. That’s much better. No, that’s not true. Puffy tacos are sold in other places too. Also, Pappasito’s has good TexMex too!
Ah, Lula’s. 20 years ago Lula’s was in a slightly different location - located about 100 yards down the street - across from the bank building I worked in. I ate breakfast tacos there every single morning for about 8 years running. I still miss them.
San Antonio is a big taco scene, but especially for breakfast tacos. One of the most popular breakfast foods. Kolaches are another favorite (German). There is a lot of German food fare also in the San Antonio and Hill Country areas. Gonzalez, Goliad, and Washington County areas of Texas are rich in the history of Texas independence if you're ever in Texas again looking for interesting things to do. As a Scot you might enjoy the trail system that is being built between San Antonio and Austin if you're ever here again. I understand Scots love a good hike.
Agh this makes me homesick. I'm from New Braunfels, 20 miles outside of S.A. We moved to NM and everything here seems like a frelling burrito. I miss homemade tortillas breakfast tacos 😢
You mentioned about Mexican Coke vs American Coke, and yes, there is a distinct taste difference, and it all comes down to the sweetener. Mexican Coke uses pure cane sugar as their sweetener, American Coke uses high fructose corn syrup. ANY soda made with cane sugar (which includes the Jarritos you had) is ALWAYS better.
So, “authentic” Mexican tacos are typically steamed and are filled with only meat with a sprinkle of onion and cilantro. Americanized tacos are typically a fried tortilla, filled with a spoonful of taco meat, with lettuce, tomato and grated orange cheese. They’re both yummy, just a little different!
For chicken, you need to try Babe's Chicken Dinnerhouse in the Dallas area - especially their oven roasted Chicken. Served with the best mashed potatoes and gravy, green beans, and cream corn you've ever had. Not too mention the homemade biscuits with sorghum syrup.
I love not very far from San Antonio and I am Texan born and bred. For breakfast I would always suggest my favorite early morning taco, beans, bacon and cheese with Pico de Gallo. Having said that Carne guisada on flour tortillas rock 24/7. Carne guisada is literally meat with gravy. It's like a Mexican beef stew on a tortilla. Chorizo and bean is another great choice for breakfast though. You really need to try barbacoa. It's where the word bbq comes from. In old days it was a cow head roasted in a pit but today it's a roast or brisket cooked until it falls apart. Always with barbacoa dint let them drain off the red grease and always add cilantro , chopped onions and a little lime juice on corn tortillas.
