I have a question regarding the difference between migas and chilaquiles.
I am a Central Texan who has lived in San Francisco for the past 18 years. I usually make it back to Austin & Waco once a year to visit family and hit what few restaurants I can squeeze in (BBQ, CFS & Tex-Mex).
When I was groing up, we had a family dish call "migas" that is baked and that's I what remember restaurants doing 20 years ago. When I moved out to California, the only thing I could find that was even close was a dish called "chilaquiles" which is a skillet dish with approximately the same ingrediants - eggs, tortillas or chips, salsa, cheese and so on.
But just now when I did an internet search for migas recipes - all the recipes were done in skillet, not baked.
What happened? Can migas be baked and/or done in a skillet? Has the recipe evolved from baked to skillet?
Can y'all share you're favorite migas recipe with me or tell me who makes that best migas in Austin? - so that when I'm back at Thanksgiving, I can update my migas knowledge.