The "956" is a Tex-Mex breakfast taco made with homemade flour tortillas. The taco consists of several key components, including a base of refried beans prepared in-house daily, cheesy scrambled eggs, fried potatoes, and a full slice of bacon. The taco is drizzled with house-made queso, which is a blend of Velveeta, Monterey Jack cheese, and a mixture of three different chilies — serrano, poblano, and guajillo. The taco is assembled using a substantial tortilla, and it offers a contrast of textures and flavors, with a slight kick from the habanero salsa.
The "956" Breakfast Taco
flour tortillas / Refried beans / Cheesy scrambled eggs / Fried potatoes / bacon / queso drizzle
From Prep to Plate
Seth Tillman visits La Tejana in Washington D.C.'s Mount Pleasant neighborhood for an exclusive behind-the-scenes look at the art of breakfast tacos. Co-founder Ana-Maria Jaramillo describes how they make the perfect flour tortilla, from crafting the masa to cooking it to perfection on the plancha. It's a labor of love and provides the ultimate pillowy and chewy base for La Tejana's popular "956" breakfast taco. Restaurant co-founder Gus May then expertly layers the tortilla with refried beans, cheesy scrambled eggs, fried potatoes, bacon, and a decadent queso drizzle, creating a flavorful bite that celebrates the TexMex cuisine of McAllen, Texas where Jaramillo grew up.