Chow: Breakfast Tacos At Brooklyn's Whirlybird
The compact spot is the brainchild of Connecticut-born bassist Jeff Bailey. He came up with the idea after eating his share of morning tacos on concert tours, and years of pulling espressos to support himself.The concept is simple: Order an espresso drink and a taco. They come with or without chorizo, or supersized to the Waldorf -- double the ingredients and a runny egg on top. I recommend the basic taco with chorizo for an extra dollar.
Here, they begin with a lightly crisped tortilla. The shell is topped with scrambled eggs mixed with Oaxaca cheese, and a spicy homemade salsa of peppers and tomatoes thatâs studded with chunks of chorizo. The taco is finished with crushed jalapeno potato chips and sprinkled with cilantro.
The result is a crisp, reinforced shell that gives way to fluffy eggs, gooey cheese and a fresh spicy salsa. The chorizo is crisp, but not overcooked and the flakes of jalapeno chips add a nice crunchy touch.
Have it with a double espresso, or a cortado -- an espresso cut with frothy milk. Yes, the combination seems unusual, but itâs a nice alternative during the morning rush.