That rich, buttery flavor you get when gently crunching into the breakfast tacos at Comadre Panadería? It doesn’t derive from butter, or lard, or any animal fat. It’s the organic Sonoran flour from Barton Springs Mill in Dripping Springs doing all of the heavy lifting, with a spot from some sourdough discard and palm oil. Amazing what quality ingredients can do.
Several employees spend almost an hour hand rolling the at-once-delicate-and-sturdy, sun-spotted tortillas that envelop soft-scrambled, pasture-raised eggs from Cedar Ridge Farms in Northeast Texas, the sharp nutty bite of melted Tillamook cheddar and charred nopales cooked with tomato, onions, garlic and serrano peppers. Other options include lush beans or toasty thrice-cooked potatoes, all a testament to care and quality.
“Everything that we make here is just what my mom taught us how to cook,” San Antonio native and admitted breakfast taco fanatic and 2025 Food & Wine Best New Chef Mariela Camacho told the American-Statesman. “Her genius is that she can make something really simple taste so complicated. Simple is the best, and the hardest.”
Camacho spent a couple of years stress-testing her award-winning bakery (the masa sugar cookie, the fruity donuts, the conchas … try them all) to make sure Comadre could handle the breakfast taco production and demand in the small space. (Note: Open Thursday-Sunday, with outdoor seating only.) — Matthew Odam