Food-lovers know migas (Spanish for "bits and pieces") as a versatile Tex-Mex classic. As a Texas chef in the '80s, my introduction to migas came from a teenage dishwasher from Guanajuato, Mexico. Entering my restaurant kitchen one morning, I found Amado-a farm kid with only a year of formal education-sizzling torn-up corn tortillas, serrano peppers and eggs with cumin and salt in an iron skillet. Amado's chagrin at being "caught in the larder" shifted to the patience of a teacher as he answered my questions about migas. What I found out is that migas vary-sometimes the dish gets onions and tomatoes, sometimes not; maybe with cheese, maybe without. As long as the core of tortillas and eggs is met, it's real migas. We ate the migas with extra tortillas (charred over the range burners, rubbed with butter and drenched in Tabasco sauce) and strong black coffee-a stunning, yet authentically simple breakfast in under a minute. Migas enjoy have iterations throughout Texas, New Mexico and the rest of the region. Enjoy.
By David Feder