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"I make a point of heading south on Sundays to Moreno Barbecue for an unapologetically hearty breakfast: pitmaster Bo Moreno smokes Akaushi barbacoa only once a week, wrapping it in housemade beef tallow–flour tortillas with onions, cilantro, and salsa, and the El Chingón (refried beans, beef tallow pan-fried potatoes, fluffy eggs, and hand-shredded Colby Jack) proves one taco can fuel your day — as Moreno puts it, “I don’t make wimpy tacos. We’re in Texas.”" - Annie Brown Verdin