The Valley’s taco revolution spreads all the way to breakfast.
Tacos Tequila Whiskey
3950 E. Indian School Rd., Phoenix
Egg-stuffed burritos are common fixtures on Valley breakfast menus, but breakfast tacos? You’ll need a guide for those, amigo. Our favorites: the corn tortilla breakfast tacos ($3.25-$3.75, pictured) on the weekend brunch menu at Tacos Tequila Whiskey. The standouts are the “chicken and the egg,” a brined and buttermilk-marinated fried chicken thigh that’s dipped in agave nectar and topped with a splash of cilantro chimichurri and a sunny-side-up egg; and the pinche hash, an inspired combo of crispy pork carnitas, creamy mashed potatoes, caramelized onion hash and scrambled eggs, all blanketed with roasted green chile hollandaise sauce. For those seeking more traditional fare, try the huevos al albañil – tortillas layered with griddled cotija cheese, scrambled eggs and roasted tomatillo sauce.
4233 N. Scottsdale Rd., Scottsdale
Sit at the indoor-outdoor bar or on the dog-friendly patio and enjoy Morning Squeeze’s breakfast tacos ($10) presented in a nifty three-slot taco holder with the option of griddled flour or corn tortillas. But the choices don’t end there – protein options include bacon, Canadian bacon, sausage, turkey sausage and crowd-favorite chorizo. General manager Leslie Woodrow says the kitchen will also add green chile pork to the mix in late March when the second Morning Squeeze opens on Mill Avenue in Tempe. The scrambled egg tacos, sprinkled with Monterey Jack cheese and chopped ripe tomatoes, are pepped up with house-made salsa fresca that’s flooded with roasted jalapeños, bell peppers, tomatoes, cilantro and onions.
Joe’s Farm Grill
3000 E. Ray Rd., Gilbert
Mingling fluffy scrambled eggs with chunks of sturdy, locally grown organic potatoes and shredded cheddar cheese, Joe’s corn tortilla tacos are real eye-openers ($8.75). They come with a vexing choice of house-smoked pulled pork, ham, chicken breast, Schreiner’s breakfast sausage or the ever-popular Applewood smoked bacon, but it’s the house-made salsa verde – lit up with poblano and serrano peppers, fresh cilantro, garlic and crushed red pepper – that makes the tacos pop. These handheld delights come three to an order and are finished with squiggles of sour cream and coarsely chopped cilantro. You’re entitled to one side dish, including sweet potato fries or fruit, but if you don’t specify you’ll get the default farm beans – an earthy saucer of chile-tickled pinto beans that makes for a stellar dip.