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About this business
From Our Editors
Like the critics at the New York Times, writers for Food Network Magazine love Taco Haven's breakfasts. The magazine's discerning journalists hungrily scoured all of Texas to find the state's absolute best day-starter in 2010, and they found their winner in Reggie's Weekend Special, which features eggs and barbacoa accompanied by house-made tortillas bursting with melted cheese. San Antonio Magazine agreed that the restaurant is a great place for breakfast, highlighting breakfast tacos that bundle the likes of bacon, chorizo, and potato. And the New York Times described Taco Haven as a "big, yet homey restaurant" in which locals "and a sprinkling of others in the know clamored for the hearty beef soup and the migas (eggs scrambled with tortilla strips)."
And the menu doesn't stop at breakfast. At the restaurant's two locations, the menu of Tex-Max faves also keeps lunch and dinner bellies full while a rainbow of fruity cocktails slakes thirst. Tasked with upholding the reputation that accompanies four decades of press-lauded food, the chef craft their Mexican cuisine with care, using crochet hooks to weave each individual shred of cheese into a dish by hand. And thanks to Taco Haven's popularity, San Antonio Current chronicled the eatery's history, begining when Jerry and Edina Torres opened their family-run restaurant in 1969. But the Torreses aren't the only ones who have been connected to Taco Haven for decades. Customer Pauline Patnode was credited in the Current article with eating up to three meals a day there for 30 years, which is one way to avoid ever doing the dishes.