Tacos Morelos started as a cart on Roosevelt Avenue, the beating heart of New York’s street food world, before the owners opened a cantina serving a more expansive menu. The owners knew a good thing when they saw it (read: late-night revelers and service workers with empty stomachs) and have expanded with a fleet of 24-hour trucks in Williamsburg, the East Village, and Park Slope. (They also ran an East Village location.) While the trucks focus on antojitos, the restaurant has a whole menu of breakfast dishes with the usual egg preparations along with plates that are more intriguing. Think pollo en salsa mora, made with a sweeter type of chipotle, and pipián rojo.