Migas With Green Salsa

Briana Valdez, the daughter of first-generation Mexican-American parents, moved all over Texas while growing up, but didn’t dedicate her life to making the food of her childhood until she moved to LA and noticed a migas-shaped hole in the city’s culinary landscape. “After a decade of wishing someone would open the restaurant of my dreams in the beautiful city of LA, I decided to give it a go myself,” she said. Since opening HomeState in 2013, the restaurant has grown to five locations and has become a destination in the city for breakfast tacos and the best migas.

Sometimes confused for chilaquiles, a dish of crispy tortillas, coated with salsa and often topped with a fried egg, migas is instead made of fried corn tortillas interlaced with fluffy scrambled eggs. (Though it’s true that both breakfast dishes have a similar crispy-gone-soggy texture.) You could skip the tortilla-frying part of the recipe and use store-bought corn tortilla chips instead, but you’ll lose some of the heft and flavor that fresh tortillas bring to the final dish. In either case, you’ll want a stack of flour tortillas for assembling your own tacos, along with sliced avocado, pickled jalapeño peppers, and a drizzle of the verdant, vibrant salsa. Also up for grabs: refried beans, a perfectly sliced mango, and, if you’d like, some homemade chorizo. 

However you make them, they’re just as good for breakfast or brunch as they are for dinner.