The Best Breakfast Tacos in San Antonio | Bon Appétit
"Open and bustling since 1969, this cafe serves daily barbacoa (rather than only on weekends) made from a mixture of beef cheeks and head meat wrapped in a maguey leaf with a cow tongue on top; the tongue is served separately. The maguey imparts a subtle vegetal note, and cooks preserve just enough fat so each bite is unctuous. Diners often pair the barbacoa with potatoes cooked in red-tinged chorizo fat and a squeeze of fresh lime, or have the seasoned cooks pack the tender meat into tacos." - ByEdmund Tijerina
