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.
Washington DC
La Tejana
The "956" Breakfast Taco
flour tortillas / Refried beans / Cheesy scrambled eggs / Fried potatoes / bacon / queso drizzle
Signature Dish
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.
Their breakfast tacos offer a singular kind of satisfaction, each one made with a superb flour tortilla kept warm in tightly wrapped foil. Fillings include soft scrambled eggs, creamy pinto beans, queso and meats like bacon, chorizo and even brisket. These are uncomplicated, unfussy bundles of joy that don’t take reservations or require any other kind of long-term planning
2023 Michelin Guide
