This taco lets us celebrate our love for the holdable treat in the morning hours. Having helped his fellow chefs at establishments such as Blue Habanero and Tres Potrillos, Southside Diner head chef and owner John-Paul Farah set out to make simple, balanced breakfast tacos that pack a punch with every single bite. A
fter a handful of attempts, Farah finally put together a mixture of ingredients that he was pleased with. House-made chipotle sauce accompanies flour tortillas, which are stuffed with chorizo, fried egg, pepper jack cheese, onion, cilantro and pineapple.
“You bite it and you get like five different flavors all at one time and it just mixes all together perfectly,” he says. The tangy sweetness of the pineapple perfectly interacts with the kick of heat to create a taco dish that people constantly come back for. “It’s honestly a dish that we try to get everybody to eat at least one time,” says Farah. 10705 W. Pleasant Valley Road, Parma, 440-842-6888, southsidediner.net
Click here to order up 30 of Cleveland’s best tacos. Plus, meet the Northeast Ohio restauranteurs mastering Cleveland’s new favorite dish.