How did a Mexican restaurant so humble end up in the New York Times, Wall St Journal, and Texas Monthly? In the San Antonio/Austin dispute over the birthplace of breakfast tacos, places like Marias carry the flag with their chorizo (and fried) egg taco on buttery flour tortillas. But this under-the-radar gem has been serving other Tex Mex combinations like the Minion with smoky brisket and crunchy migas. Check out their Puff-chilada - a chile con carne and cheesy goo concoction on a puffy, red tortilla. All the knickknacks just add to the charm.