Seminole Heights’ Rene’s Mexican Kitchen launches new $2 breakfast tacos

Burritos and chilaquiles are on its morning menu too.

click to enlarge (L-R): tofu tacos, bacon and egg tacos and shredded brisket and egg tacos. - Photo c/o Chef Rene Valenzuela
Photo c/o Chef Rene Valenzuela
(L-R): tofu tacos, bacon and egg tacos and shredded brisket and egg tacos.
Seminole Heights has a new breakfast fix, and all you need is two bucks.

Located at 4414 N Nebraska Ave. in Seminole Heights, Rene’s Mexican Kitchen recently launched its breakfast menu stacked with loaded tacos ($2 each), burritos and chilaquiles (tortilla chips tossed in a dry chile salsa and topped with 
protein, crema, queso fresco, red onions and avocado.)

Taco and burrito options include steak, chorizo, slow-cooked beef brisket or bacon with eggs, as well as scrambled tofu, sun-dried tomatoes, plant-based mozzarella and baby spinach as the lone vegan and vegetarian option. All tacos are served with charred tomatillo green salsa and fiery brick-orange chile de árbol salsa.

Rene’s Mexican Kitchen now serves breakfast from 7 a.m.-11 a.m. Wednesday-Sunday every week. After those hours, the popular taco trailer switches to its normal lunch and dinner menu of chile rellenos, loaded chorizo and shrimp tacos and pork belly burritos, al many other Mexican specialties.

The food trailer is also getting ready for its exclusive Mexican Independence Day Dinner, happening next Saturday on Sept. 17. Ribeye steak tacos, Huitlacoche—a delectable corn fungus—chicharron prensado, smoked beef short-ribs and jumbo prawn tacos are on the one-night-only menu. These dishes are meant to highlight less mainstream ingredients in traditional Mexican cuisine— something that Chef Rene does quite well on his everyday menu. This ticketed event costs $68 per person and will take place at Southern Brewing & Winery, down the street from the Seminole Heights food trailer.

For more information on this popular Mexican spot and next week's exciting event, keep up with its Facebook page, where its specials are posted every week as well.

About The Author

Kyla Fields

Kyla Fields is the Managing Editor of Creative Loafing Tampa Bay who started their journey at CL as summer 2019 intern. They are the proud owner of a charming, sausage-shaped, four-year-old rescue mutt named Piña.
Scroll to read more Food News articles
Join the Creative Loafing Tampa Bay Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state.
Help us keep this coverage going with a one-time donation or an ongoing membership pledge.


Join Creative Loafing Tampa Bay Newsletters

Subscribe now to get the latest news delivered right to your inbox.

We welcome readers to submit letters regarding articles and content in Creative Loafing Tampa Bay. Letters should be a minimum of 150 words, refer to content that has appeared on Creative Loafing Tampa Bay, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at [email protected]