Fast Times

A Whataburger Taquito with Chorizo

As Lennie Ambrose mentioned the other day, we here at Eating Our Words occasionally consume meals of which we are less than proud. We know it's hard to believe, but even we who breathe the rarified air of the food blog occasionally fill our breathing holes with unadulterated crap. In fact, sometimes we revel in it.

For me, there are few such indulgences that top the Whataburger taquito. I was among those who literally cheered out loud upon hearing some time back that the glorious breakfast wrap would be made available all day.

My taquito of choice has always been the potato, egg and cheese variety. The interplay of silken eggs, gooey processed cheese, and crispy hash brown sticks is a thing of beauty, even though I know it's really an abomination. Sometimes I even get an extra order of hash browns, and stuffing those inside my taquitos. Topped with Whataburger's version of Pace Picante Sauce, nothing else beats it when the craving hits.

I was intrigued, though, upon hearing that Whataburger was adding chorizo to the list of available taquito fillings. A fan of the spicy, piquant flavor of a good chorizo, I wanted to see how Whataburger's offering stacked up.


I rolled through the drive-thru one morning this week and picked one up. I also grabbed one of my old standby versions, just in case. Nobody wants to be left with an unfulfilled taquito hankering. I brought them home, unwrapped the chorizo taquito, and investigated.

The chorizo-egg ratio looked about right, with the sausage crumbled nicely and cooked into the eggs, as it should be. There was a nice amount of that wondrously unnatural-looking orange chorizo grease forming a light sheen on the tortilla and its contents. It looked promising. I took a bite, sans picante so as to be better able to taste the chorizo itself.

It's not bad. There's little heat, but there is a tell-tale acidity that I always prize in chorizo. That vinegar kick is part of what makes chorizo such a unique sausage. The texture was nice, with the chorizo melding nicely into the eggs. I must admit, though, that I'm actually kind of fond of the little nodules and hard bits you usually find in the best chorizo, a tell-tale sign that the traditional lymph nodes and salivary glands are at play. There were no hard nodules, here. A minor quibble, though.

This is a worthy effort, and a nice right-hand-man for the potato, egg and cheese. Its reign is not yet over. Maybe next Whataburger will fulfill my request for a potato, egg, chorizo, and cheese taquito. Now that might be a real contender for the throne.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Nicholas L. Hall is a husband and father who earns his keep playing a video game that controls the U.S. power grid. He also writes for the Houston Press about food, booze and music, in an attempt to keep the demons at bay. When he's not busy keeping your lights on, he can usually be found making various messes in the kitchen, with apologies to his wife.
Contact: Nicholas L. Hall