Growing up in Texas, there are a few things we take seriously when it comes to food. Our seafood needs to be fresh from the Gulf. Our fried chicken needs to be spiced just right. Our biscuits need to be open faced and smothered with gravy. And our Tex-Mex is religion.
After spending the first 18 years of my life in Houston, I moved to Austin for college. And while most kids were figuring out how to do keg stands, I was being indoctrinated into THE morning fare of all breakfasts…. MIGAS.
Migas, the Spanish word for “crumbs,” is a combination of eggs, tomatoes, onions, jalapenos, cheese, and tortilla chips. I’ve also had them served with extra corn tortillas and chile con queso, but however they’re served (if done well) they’re heaven on Earth. I’m serious. And until now it was sort of something I just gave up because trying to avoid corn (and dairy) makes this dish a little tricky if you know what I mean.
Well thanks to the genius development of Siete Foods Tortilla chips, you can have your migas and eat them too. Even my husband who is native to Ohio, not Texas, was pretty darn pumped when he saw we were having migas for dinner AND celebrated the fact that he didn’t feel crappy afterwards the way corn can make him (and me) feel. And to that I say, Vivas Las Migas!!!!