copyright Taco Haven 2008
About Taco Haven
"The little-visited heart of San Antonio’s real Mexican neighborhood is less than a mile away, edging Southtown on South Presa Street. Among the taquerías, taverns, groceries and tamale shops, a popular place is Torres Taco Haven, a big, yet homey restaurant that is packed for weekend breakfast. It was buzzing on a recent Sunday morning, as neighborhood families and a sprinkling of others in the know clamored for the hearty beef soup and the migas (eggs scrambled with tortilla strips)." 12/29/2006
1032 S. Presa 3119 S. Gevers
I had my first breakfast in San Antonio at Taco Haven. It was easy to find. It was nearly around the corner from Rosario's,
the locals' near-unanimous choice as the best Mexican food in the city. (Nowhere in Texas have I found better shrimp fajitas, although you can have the tuna margarita.)
Taco Haven reminded me of the old dining halls I used to frequent in Hermosillo, Mexico. It's big and airy with ceiling fans next to inflated, multicolored stars, like intergalactic piñatas. I sat next to a very odd, giant mural of an Aztec warrior swooning over a fallen woman.
The list of breakfast tacos was one long mix-and-match: bacon and egg, potato and egg, chorizo and egg, chorizo and beans, chorizo and potatoes, etc. Then I saw the price and really did think I was back in Hermosillo: 99 cents. If you want to splurge, the steak a la Mexicana is $1.65. That's it. I'm serious. If you want them to go, it's five cents extra.
American Express ... You can leave home without it.
I ordered what the locals usually order: chorizo and potatoes, then bean and cheese. Chorizo is a seasoned, coarsely ground pork sausage that coats the potatoes into what tastes like lightly spiced French fries. Curled inside a folded, soft, homemade flour tortilla, it's a lot lighter and less messy than any breakfast burrito. The bean and cheese taco tasted just like a flat burrito, but it was good and hot and the melted cheese oozed out onto the plate.
I can't imagine trying to drive with cheddar and beans flowing down my wrist but in San Antonio, the traditions of neighboring Mexico clash with fast-paced modern American society. I often saw people driving through downtown in the morning with a taco nearing their mouth. It's messier than a cellphone but not nearly as annoying.
"It doesn't take up too much of your time when you're rushing," Torres said. "You call, it's ready, you pick it up and go." By John Henderson * Denver Post Staff Writer * 4/3/2007
With its eclectic atmosphere and extensive variety of Mexican food, Torres Taco Haven has long stood as a Southtown favorite. Cafe style in decor, the eclecticism stems from the collection of brightly colored religious and Spanish style relics. While the name indicates that Taco Haven obviously sells tacos, what keep this taqueria popular are its other offerings: caldo (soup), gorditas and chile con carne. More often than not, you will find huge crowds in the morning for breakfast tacos and at lunchtime for just about everything else on the menu.
For decades, Torres Taco Haven has been a mainstay in the historic section of San Antonio's Southtown and in the heart of the Southeast Side of the Alamo City. Priding itself on great food, great service and a wonderfully friendly atmosphere, Torres Taco Haven has become one of San Antonio's top Mexican Food restaurants with a vast and diverse group of patrons.
Family owned and operated by the Jerry Torres family, Taco Haven and its two locations have been featured in many prominent publications including the New York Times and the Denver Post. It has also been voted the "Best Mexican Food" in San Antonio by the readers of the Current. Please read below on what some have said about these popular restaurants.