At Laredo Taqueria , steam curls from a sizzling skillet as the aroma of jalapeño, cumin, and fresh lime mingles with the nutty scent of tortillas cooking nearby. Houstonians line up outside before sunrise for the restaurant’s legendary breakfast tacos. Behind the glass counter, a row of women works with quiet efficiency, spooning refried beans, spicy chorizo, and fresh toppings into warm tortillas before passing them back to the cooks to finish on the griddle. When mine arrives, the tortilla is soft and blistered, the chorizo smoky and bright with chile, the beans creamy enough to soak into every bite. This is a city built on movement and migration, and nowhere is that more evident than on its plates. Vietnamese, Mexican, West African, and Central American communities brought their culinary traditions and adapted them to Texas ingredients. When Hurricane Katrina swept through Louisiana, refugees from the storm brought Big Easy flavors that gave rise to Viet-Cajun cuisine.…