Monterrey breakfast · Griddle-crisped guisado tacos
Tacos Mañaneros
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The house trick at many stands is to fill the taco first and then brown the whole thing on the oiled griddle, so the tortilla turns crisp around the stew.
Early-morning stands and small counters across Monterrey set out a dozen or so guisados (barbacoa, machaca with egg, chicharrón in salsa, potatoes, nopales, chorizo) to spoon into flour or corn tortillas, eaten standing on the way to work or class.
Why it's made this way: The 'morning taco' is a Monterrey breakfast custom; the Michelin Guide and local press describe it as the city's own taco tradition, built on the north's wheat-flour tortillas.
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