The Dish: Tex-Mex breakfast tacos from Taco Heart

That one that is up my alley as we get to the dish this morning. We're making breakfast with a Tex-Mex flair and nothing says I love you, I think, like a taco. Well, this is our Texas girl, so I know you're going to love this one. That is why they call this restaurant in South Philly Taco Heart. We get in the kitchen to make the breakfast tacos that just won them a People's Choice Award. I didn't grow up with this food. I moved to Texas in 2004 to play music. And that's where a Tex-Mex breakfast sandwich changed Nano Whedon's life plan. And I found breakfast tacos, fresh flour tortillas, they changed my life and I knew that I really wanted to bring it back to Philly. I know you're changing our lives. Whedon opened Taco Heart in 2022. You can't miss it on this colorful triangular intersection of 7th and Pashyunk in South Philly. This is a Tex-Mex taco shop specializing in breakfast tacos and fresh flour tortillas. Which they make in-house. We do fajitas, we do fish tacos, we do a sort of a lunch menu, bowls, rice bowls. You call it Taco Heart. Mm-hmm. It says taco, because where my heart is, there's a taco. Where my heart's supposed to be, there's a taco in there instead. Whedon put his music career on hold to chase his taco dream, but a guitar hangs up front in case he's inspired. And I think that restaurants are a lot like performing and music, they're a lot like theater. Taco Heart just won the Breakfast of Champions Award at the Tasties, so we came for the secrets to their most popular breakfast taco, the migas, where scrambled eggs cozy up with crushed tortilla chips. So, miga. Migas. It means crumbs. We're taking the chips from the day before, except in our case, we fry them fresh. The chips go into the scrambled eggs, kind of like give it more body, have a little crunch to it. Yeah. We said it's like putting potato chips in your sandwich. It is. I've never had this before. Oh, you're gonna love it. The veggies are up first. Tomato, onion, cilantro. Yeah, a little oil, a little salt. And then the next thing is gonna be chips. Then the egg. So, this is just a really quick scramble. Really quick scramble. He's making this in seconds. In seconds. Transfer to a nice, warm tortilla. Which you can buy at the supermarket or you can buy it here, right? Yes, we make flour tortillas and sell them by the pack here and they will make all the difference. And then add shredded Monterey Jack and avocado. And then you roll it up and you wrap it. This is one of the things about Austin-style breakfast tacos, they're often rolled up in They look like a little burrito. They kick it up for the Migas Maximus, adding sausage, jalapenos, and homemade queso. But you can do whatever you want. Sometimes people order it with bacon, sometimes people order it with chorizo. Migas. Migas Maximus. And. Cheers. Breakfast of champions. Where my heart is. That looks amazing. There's queso. It's so good. So, Penn Charter grad, who opened Mount Airy, went to Harvard, studied music, and fell in love with the breakfast tacos, so thank you, Nano, for bringing them to Philly. Good for him. And good for us. Yeah. And you said you eat chips with your breakfast? I often have tortilla chips with my breakfast, so I'm on this train already. It's a Tex-Mex thing.