This is Lone Star's signature breakfast preparation. The scrambled eggs are cooked gently with peppers and onions, keeping the texture creamy and the flavors bright. Longhorn cheese adds creaminess. The taco is finished with salsa verde and salsa quemada (charred tomato salsa). It's satisfying without being heavy — the kind of taco people eat multiple of.
Tips from diners
Order at least two — one is never enough. The tacos are reasonably priced, so don't hold back. Most people order 3-4.
Birria tacos are traditionally served with consomé — a rich broth made from the braising liquid. The beef is slow-cooked with dried chilies, spices, and aromatics until tender. The tacos are lightly dipped in consomé before serving, adding moisture and flavor. The consomé cup is served alongside for dunking. It's a two-component dish where each element matters.
Tips from diners
Ask for a virgin margarita (no tequila) to pair with birria tacos — the lime and salt balance the richness of the consomé perfectly.
This variation features eggs cooked with sofrito — a Spanish/Latin blend of aromatics including peppers, onions, garlic, and cilantro. Crispy tortilla strips add texture. Fresh queso fresco and cilantro garnish brighten the egg's richness. It's a more complex breakfast taco that offers variety from the standard version.
Tips from diners
Try this version if you like cilantro and fresh herbs. The sofrito adds depth that the simpler scrambled egg taco doesn't have.
Adding chorizo to the breakfast taco creates a richer, more savory profile. The chorizo is cooked with peppers and onions, then mixed with scrambled eggs. Cheese and house salsas finish the taco. It's heartier than the egg-only version — ideal for post-night-out refueling.
Tips from diners
This is perfect for the late-night hangover cure. Come after midnight for a proper breakfast taco to absorb the alcohol. The chorizo version is more filling than egg-only.
This is Lone Star's signature cocktail. Smoky mezcal is the base, balanced with lime juice and a touch of sweetness. The dried chili salt rim adds heat and salt that complement the mezcal's smoke. It's refreshing and complex — the kind of drink that pairs perfectly with tacos and keeps you coming back.
Tips from diners
Sit at the bar and watch the bartender make this drink. The chili salt rim is key — it's applied fresh and makes a difference. Ask the bartender about their favorite mezcal if you're interested in exploring beyond this cocktail.
Lone Star Taco Bar has become a Cambridge institution since opening, offering breakfast tacos available from 11 a.m. onwards every single day — even after a night out. The menu focuses on quality tacos with thoughtful ingredients: flour tortillas, scrambled eggs, peppers, onions, refried beans, and an array of house-made salsas. The bar features a curated selection of mezcals and tequilas, with the El Diablo — rimmed with dried chili salt and laced with smoky mezcal — as a standout signature drink.
Breakfast tacos are available from 11 a.m. to 4 p.m. daily (10 a.m. on weekends). If you arrive outside these hours, ask if they'll make a breakfast taco anyway — the kitchen is often willing to accommodate.
The restaurant is at its quietest between 11 a.m. and 1 p.m. on weekdays. If you want a quick meal without waiting, come early.
This is an excellent solo dining spot. Sit at the bar, order 2-3 tacos and a drink, and watch the street or the bartender. No reservation needed.
Lone Star is open until midnight (1 a.m. Friday-Saturday). This is one of the best late-night eats in Cambridge — perfect for post-bar or late-night cravings.
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