43 replies to this topic

[joiei]

Jaymes, I took your recommendation this past weekend and served the carnitas and the sliced avocado on the side of my migas and it was a huge hit. I liked it because it kept the dish from looking like one of those skillet breakfasts that Village Inn or Denny's serves. I had a little chopped cilantro to sprinkle on to finish. I will fix you breakfast any weekend.

edited to correct speling errors.

Edited by joiei, 08 August 2006 - 08:15 AM.

[Jaymes]

Jaymes,  I took your recommendation this past weekend and served the carnitas and the sliced avocado on the side of my migas and it was a huge hit.  I liked it because it kept the dish from looking like one of those skillet breakfasts that Village Inn or Denny's serves.

[rancho_gordo]

I made the dish using the first post as a guide (I guess I made mee-GUS instead of Migas!) and it was good except I had trouble getting the eggs to set with the salsa in it. I don't think this is a problem particular to this dish. Don't eggs scramble better without stuff in them? The next round I cooked the fresh salsa a bit, removed it and then scrambled the eggs in the leftover oil and when mostly set added the salsa back and the tortillas.

[BigboyDan]

Pico de Gallo is not salsa. When using salsa, cook until dry, then add the eggs; cook all at a lower temperature than you would with eggs only. Temperature control is important...

[rancho_gordo]

Pico de Gallo is not salsa. When using salsa, cook until dry, then add the eggs; cook all at a lower temperature than you would with eggs only. Temperature control is important...

Then what is it? I've see jicama dipped in chile powder called pico de gallo. Maybe it's a regional thing.

[LDLee]

Then what is it? I've see jicama dipped in chile powder called pico de gallo. Maybe it's a regional thing.

Oooh!! Now, we get into a question of the taxonomy of condiments and sauces. Salsa is a cold sauce made with a base of fresh chopped tomatoes, flavored with cilantro, chiles and onions. Pico de gallo is one form of salsa. A posting on Wikipedia identifies 8 different salsas, including pico de gallo, a/k/a salsa cruda, and guacamole. If you used a bottled salsa, it most likely was a salsa roja. Store bought salsa has a texture much smoother than pico de gallo; more like a tomato paste or chunky spaghetti sauce, and includes vinegar. That's why you have to cook it down before using in Miga's.

Also, jicama dipped in chile powder, that's not right. Next thing you know, you will tell me you put sprouts and avocados on everything and call it Mexican.

Edited by LDLee, 30 August 2006 - 03:37 AM.

[rancho_gordo]

Store bought salsa has a texture much smoother than pico de gallo; more like a tomato paste or chunky spaghetti sauce, and includes vinegar.

I haven't purchased store-bought salsa in 15 years!
But I'm confused. Pico de Gallo is salsa fresca, salsa cruda, salsa whatever, right? It's just chopped by hand and not blended. But I was having the problem of the eggs not setting well. I think as BBDan has said, is that you have to do it at a lower heat, or as I did, scramble the eggs and then add the extras once set abit but not too firm.

Also, jicama dipped in chile powder, that's not right. Next thing you know, you will tell me you put sprouts and avocados on everything and call it Mexican.

Well, if it matters, it was in Mexico!
I'm learning more and more it's hard to say what is "Mexican" in such a regional place. Although I will admit I've yet to see sprouts on the avocados.

[joiei]

Rancho, when I did my migas, I cooked mine like you did. I cooked the eggs and tortillas to almost done before adding the salsa cruda. I did have chopped avocados and carnitas on the side to be added to taste. No sprouts though, somehow, I hardly associate sprouts with anything Mexican. Hippie food yes, Mexican no.

[rancho_gordo]

Just want to be clear- I never used sprouts!

[nacho]

I've see jicama dipped in chile powder called pico de gallo. Maybe it's a regional thing.

You'll have to forgive us in the Texas forum about our general lack of knowledge on that other pico de gallo that people mention from time to time. To us, pico de gallo is the roughly chopped salsa. But the powdered chile stuff can be found in Austin if you look for it (at places like Fiesta).

Edited by nacho, 30 August 2006 - 01:56 PM.

[rancho_gordo]

I've see jicama dipped in chile powder called pico de gallo. Maybe it's a regional thing.

You'll have to forgive us in the Texas forum about our general lack of knowledge on that other pico de gallo that people mention from time to time. To us, pico de gallo is the roughly chopped salsa. But the powdered chile stuff can be found in Austin if you look for it (at places like Fiesta).

There's nothing to forgive! My first thought when I hear Pico de Gallo is salsa cruda or salsa fresca, but BigboyDan said it wasn't a salsa so I was confused and trying to think of other things it could be.

Thanks for that link. It helps make the other meaning of Pico de Gallo make sense.

I'll stick to salsa cruda for my own sanity!

[joiei]

I know I can find migas (MEE-gus) in Austin, does anyone have any recommendations to find this dish in north Dallas? Colleyville, Plano, Frisco, etc?

[joiei]

I found a blog with detailed instructions and pictures, I am so lost without pictures, about how to make a proper dish of migas. The Pioneer Woman has done an excellent job of creating this marvelous dish. What is the name of that restaurant she talks about?

[franktex]

I found a blog with detailed instructions and pictures,  I am so lost without pictures, about how to make a proper dish of migas.  The Pioneer Woman has done an excellent job of creating this marvelous dish.  What is the name of that restaurant she talks about?

Hard to say where she is talking about because many little Mexican restaurants here in Austin fit her description, and all of them will have migas-good ones too! They're kinda like
Chilaquiles with eggs!!