frankj

As with all great foods, there are disputes over the proper preparation of migas. In the basic recipe, you rip tortillas into semi-small pieces and saute them in a pan with diced onions and diced jalapenos and usually diced tomatoes and a little garlic. You have to experiment with the quantity of tortillas, enough to give bulk but not so much as to overwhelm the dish. Then scramble eggs in with the ingredients. They are often topped with melted cheese. Some people add mushrooms or chorizo. The term comes from a spanish dish that sauteed diced bread and then scrambled eggs. That can be pretty darn good too.

Glad you made it to Austin. And discovered breakfast tacos. The best thing about this town is the tex-mex breakfast. It's the reason I could never live anywhere else. But while breakfast tacos are the default, the breakfast of choice is migas. I've never seen them up north, but they make every other breakfast obsolete. And for the question on breakfast tacos -- the eggs are always scrambled and combined with potatoes, or bacon, or refried beans, or chorizo (variants are rare), virtually always in a flour taco. Then you toss on a little salt and salsa or pico de gallo. I think the potato combination is the worst of the four.