Welcome to Sy's Taste of Texas!

Sy's Breakfast tacos are rooted in his childhood. Eating Chorizo n Egg, Bacon n Egg, Potatoe n Egg, Sausage n Egg, and Texas Specialties, Carne Guisada and Barbacoa tacos were all staple breakfast options growing up in Texas.  If you haven't had a breakfast taco tex-mex style, you are missing out. 

In Texas, classic Tex-mex tacos most often use flour tortillas. Now I love a street taco just as much as the next person, however, if you haven't had a Tex-Mex Style breakfast or lunch taco, you have been missing out. From rich beef flavor of Barbacoa, to the tender chunks of beef in Carne Guisada, to classic Beef skirt fajitas, to mouth watering tender Carnitas, and tasty chicken, are amazing when wrapped in a fresh made Flour tortilla. I love making people happy through food, so come on out and give it a try.

Sy's Shrimp Ceviche and Pork Chile Verde are both inspired California specialties. Sy and his brother Patrick first started making Ceviche in it's earliest form back in 1990. At the time  Silas was finishing his senior year in high school, living with his brother's family. We often took trips to Baja California, Mexico, where we ate our weight in tacos and ceviche. We loved Ceviche so much,  we decided we would create our own. Through the years, Silas' and Patricks' Ceviche each took their own direction each unique and tasty. When you get a chance, be sure you try Sy's Shrimp Ceviche, it is my pride and joy.

Pork Chile Verde was always one of my favorite dishes to eat when I lived in California, in fact it was how I judged a Mexican restaurant, that and Carnitas, lol. My sister Sharon also loves making this dish and I owe this recipe to her, of course I have added my own twist to it. If you have never had Chile Verde before, you need to try some, you will be glad you did. 

Tacos n More Special

Donna's Enchiladas

Sy's Spicy Shrimp Ceviche

Refried Beans

Mexican Rice