Smile Politely

Breaking Taco in Mahomet cooks made-to-order Mexican deliciousness

As a Mexican-American who can’t cook for squat and doesn’t live close enough to home to enjoy my mom and grandma’s cuisine, I have to rely on the many great Mexican restaurants around C-U to satisfy my cravings and make me feel like I am back home in my grandmother’s cramped kitchen shouting over everyone to be heard and waiting impatiently for my turn to flip my tortillas on the gas stove top. This is where Breaking Taco comes into play. The uniqueness of the dishes make Breaking Taco stand out amongst other Mexican eateries around our area. Items like pumpkin flour tacos, cactus and chicharron gorditas, and even pigs feet are available for all you adventurous eaters out there.

I have lived in Mahomet for about seven years, and delivery is not something that is easy to come by. Once I discovered I could order this Mexican deliciousness and not get my lazy ass off the couch, I was sold.

Not only does Breaking Taco deliver, but their online ordering system is a breeze. Almost every dish is customizable, and you can pay via credit card, tip included. I was in a particularly starving mood that night (okay, I’m always starving), so ordering all the food was completely necessary.

An overhead photo of chips and two dips on a wooden table. The chips are yellow, triangular corn chips with a Styrofoam cup of queso and a cup of guac. Photo by Stephanie Wheatley.

Photo by Stephanie Wheatley.

My family and I started with the guacamole ($5.50) which I’m kind of a little bitch about: I suck at making it myself; I don’t like too much onion or salt. And if it’s too smooth or too chunky, I throw a tantrum.Thank you, Breaking Taco, for saving my family from my childish antics. This guac is giving me all the vibes of a bit of lime, a hint of salt, a bit of chunky avocado, and just enough fresh tomato to bring some cool crunch into every bite. The homemade chips are so light and perfectly salted they are a great vehicle to bring the yumminess to your face hole.

When I was a kid, my grandma used to pile chorizo on top of my scrambled eggs, hand me a tortilla, and go off to the living room to watch her telenovelas — which I was much too young to comprehend or even lay my eyes on. That salty, crumbly pork has always brought back the best memories via flavor and smell that it continues to be my absolute favorite Mexican cuisine to use in a million different ways. Breaking Taco’s chori-queso is one of those dishes for me ($4.99). Chorizo is a very fatty meat, so if not drained properly, it can ruin a dish. Not this time. The white, creamy cheese was melted perfectly into the spicy chorizo, but not so spicy that the faint of heart can’t handle it. Very little grease to speak of and those crunchy, homemade chips I spoke of earlier? Perfection.

In a styrofoam container lined with tin foil, there are four steak enchiladas covered in avocado slices and a variety of sauces. Photo by Stephanie Wheatley.

Photo by Stephanie Wheatley.

We decided to veer off the traditional menu to the “special plates” section for our entrees. My husband chose the green steak enchiladas ($11.50) which consisted of four corn tortillas smothered in green salsa, avocado, onion, cilantro, and sour cream. Again, the online ordering system allows customers to change up the meat, toppings, filling, and sides to your heart’s desire — which was so easy and convenient. The tortillas were cooked perfectly while the accompaniments assisted in making each bite incredibly flavorful.

Two giant stuffed pobalano peppers are covered in a yellow and orange cheese with a dipping sauce. Photo by Stephanie Wheatley.

Photo by Stephanie Wheatley.

Another special plate entrée on the menu was the stuffed peppers ($15). Honestly, I’m not sure I would have picked this based on the menu description, but my friend told me they were amazing, and it’s the only item she orders. Okay, done. I was treated to two poblano peppers stuffed to the brim with chorizo and potatoes (chorizo and beans are also an option) served over spicy rice and a side of creamy sauce. So, I’m not 100% sure what this orange, creamy sauce consisted of, but it had hints of tomato and a little bit of zing to it. I opted to enjoy my peppers without sauce since the dish was so packed full of flavor; I thought it really didn’t need another layer. I would love to have a vegetarian option for this dish so, Breaking Taco, if you‘re listening? Hook your girl up.

A corn on the cob with a stick is covered in cheese and mayo in a styrofoam container besides a cut-open beef burrito with a small cup of a red dusting. Photo by Stephanie Wheatley.

Photo by Stephanie Wheatley.

Let’s talk about the elotè ($2.99). I honestly didn’t know what to expect because I’ve never had elotè in my life. Let me tell you: if you’re ever offered it? Eat it. Order it. Make it a part of your life. So crunchy, creamy, flavorful, and perfect, I wanted a solid two or three more ears because my husband is annoying and kept eating it. I want it at every meal for the rest of my life. I believe the yummy red spice served on the side was tajìn. It had a bit of a bite and lime to it, but I think it wasn’t a necessary ingredienting to enjoy the corn.

The elotè was just an accompaniment to the beef fajita burrito ($13.99). While massive and impressive to look at, I think I’ll order steak or chicken next time. The beef lacked a bit of flavor, but the fajita veggies were cooked really well.

If you’re ready for a good Mexican meal, please come to Mahomet, and check out Breaking Taco. The food is flavorful, authentic, fresh, and made my taste buds and memories smile.

Breaking Taco
608 E. Main St
M-Sa 11 a.m. to 9 p.m.
Su 11 a.m. to 8:30 p.m.

Top image by Stephanie Wheatley.

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