This handmade flour tortilla cradling scrambled eggs and machacado—dried beef pulverized until it’s feathery—with an easygoing heat is how a classic breakfast taco is done. It’s also the reason why it’s worth the drive to the corner of Hampton and Illinois. Follow up the tacos with a selection of pan dulces. Their breakfast pastries, such as the conchas and churros, keep customers lining up out the door.