Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi
“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Austin’s Taco Village. “Migas or migajas, we called it. It was a meatless main dish made by frying up torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas, and we serve migas for breakfast.” Serve with Frijoles Refritos and tortillas.
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Step aside, nachos. Move along, chilaquiles. Migas is here to make everything OK.
