Brothers Miguel and Dani Cobos have come a long way since the inception of Vaquero Taquero, a road littered with strange turns like raising funds by trimming weed in California, fatal acid trips, living in a van, zig-zagging the border while doing taco research, and dealings with a real-deal trompo con man. And while the juicy al pastor sliced from an enormous trompo is the best in Austin, it’s hard to resist the simple goodness of their breakfast tacos, made with handmade corn and flour tortillas. Miguel and Dani started out with a modified push-cart, upgraded to a food truck in 2017, and now run two brick-and-mortar locations in North University and on Dirty 6th.
Must-try taco: Bacon, Egg, and Cheese
A classic bacon, egg, and cheese taco is elevated with the addition of crispy pan-seared Costra de Queso and a fresh-from-the-comal tortilla.
How to order: Stop by for first come, first served seating or order takeout and delivery via Toast.