Up until a few weeks ago, I had no idea The Fold offered a Saturday and Sunday brunch service. I just happened to be there for an early weekend lunch, enjoying a nice breeze on the outdoor patio, when the server slipped me a small brunch menu. On it, I spotted a selection of breakfast tacos, which included: black bean, cheese, and avocado ($2.50), egg and potato ($2), and steak and eggs topped with salsa verde ($3.50).
So, just to review: I came for lunch, decided to eat brunch, and ordered the breakfast. Crazy times, indeed. Rather than order each taco ala carte or load up on one choice, I opted to try all three. Hey, anything for science.
While the steak and eggs with salsa verde was the most expensive of the three tacos, it was by far the tastiest. The salsa provided the perfect amount of moisture to the taco, an aspect that was somewhat lacking from the egg and potato version. I also enjoyed the black bean, cheese, and avocado taco, and wouldn’t hesitate ordering that one again. The restaurant smartly purees its black beans, which made for a less messy eating experience and paired nicely with the cheese and creamy chunks of avocado.
Next time around, I’ll probably pass on the egg and potato taco in favor of some combination of the steak and black bean tacos. And be forewarned, The Fold’s tacos are small—really just four or five bites each—so persons with bigger appetites should consider ordering at least three (probably four) tacos.
Here in Little Rock, we are constantly on the prowl for quality breakfast tacos. The ones at The Fold are just that.