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Migas v. Chilaquiles


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Migas v. Chilaquiles

Pssst | Sep 8, 2003 02:57 PM

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.

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