“…corn tortillas, griddled in corn oil until they’re crisp and wavy. Inside, fluffy egg scrambled with Oaxaca cheese mingles with a hot stewed salsa of multicolored peppers and tomatoes. To finish, a brisk sprinkle of cilantro and a crumbling of jalapeño potato chips.”
In a few clicks I’d found the Whirlybird’s website and the irresistible tagline that uncurled me out of my laptop slouch and ushered me down Driggs to the South Side for “top notch espresso and breakfast tacos.”
Let me repeat: ESPRESSO & TACOS!
The present show was Gregory Stovetop’s album.
I tried the Classic Breakfast Taco (as described above) with chorizo. It was all I could ask of a breakfast taco. It had all the delicious textures of crunchy from the tortilla and chips and soft from the scrambled eggs and juicy from the salsa, plus freshness from the generous cilantro portion. And it was packing some nice heat that was offset by the mild eggs. The potato chips really did make a big difference in the overall taco eating experience, something you should try at home. Potato Chips works magically on sandwiches, so I’m not surprised at how well it translated to tacos.
The espresso was definitely top notched as promised. Strong, good crema, short and not bitter.
I will definitely take this walk again. There was one problem was the pizza dilemma. The one taco was so good, I wanted another, but knew that two would be too much. I stuck with one and the walk back was light and espresso fueled.
What is your favorite breakfast taco in Greenpoint or Williamsburg?