After nine months of experimenting with dishes at El Nogal (our local taqueria, down the street from the Current), I’ve found what I think is the perfect steak & egg breakfast to-go: one chilaquiles taco, and a beef fajita taco. El Nogal makes their moist chilaquiles with eggs, chiles, onions, and tomatoes, cover it all with scrumptious ranchero sauce and cheese, and wrap the slew in a home-made corn tortilla. The beef fajita, grilled skirt steak and onions, is best in their flour tortilla. It’s fat, Norteño-style.
El Nogal Mexican Restaurant
1605 N St. Mary’s
(210) 225-8356
This article appears in Oct 12-18, 2011.