El Tacorrido

Breakfast tacos however you want them.

What’s your go-to build? 🐷

The Aztecs really knew what they were doing. Traditionally made by muddling fresh fruit with water and (if you were fancy) volcanic ice, Agua Fresca is the original hydration hack.

500 years later, and it’s still the undefeated champion of summer. Swing by and get the Agua Fresca of the day at any Tacorrido location.

Ever wonder where the name Tacorrido actually comes from? It’s more than just a catchy name, it’s a badge of honor from the early days of the hustle.

Jose’s father started the tradition by selling carnitas on Sundays, first in Oklahoma City and then right here in Austin. Back then, there was no permanent kitchen. He was serving out of a pickup truck with a camper, often setting up in apartment complexes.

But there was a catch: he was constantly being told to move. Whether it was apartment management or the city, he was frequently being “run off” or “kicked out”—which in Spanish is correr.

The “Tacorrido” was born from those who were “corrido” (kicked out) but kept on cooking.

The transition to the brick-and-mortar spots we love today happened around 2001-2002. When the city started enforcing a code that forced food trucks to move every two hours, Jose knew it was time to evolve. He asked his landlord for permission to build a small, permanent structure in the North Lamar parking lot where his truck sat… and the rest is Austin history.

Next time you grab a taco, remember: you’re not just eating a meal; you’re tasting years of persistence and a “never stop moving” spirit.

Drop a 🌮 in the comments if Tacorrido is your go-to Austin spot!