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There is nothing more divine to me than a warm and fresh tortilla. When I am in San Antonio, it is one of the things I look forward to most – stepping foot in a Las Palapas or Casa Rio and being served with a tortilla warmer full of steamy, perfectly pillowy flat breads to go with my carne guisada, migas, or fajitas.

That I spent years buying in-store tortillas for home use kind of depresses me, now that I know how easy they are to make. You don’t need much: flour, lard, salt, water, and a food processor or your own two hands.

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Tell you what – Migas are kind of a mess to look at. But in that good, ooooh look at all those lovely yummy bits sort of way.

What are Migas, you ask? Well, they’re a Tex-Mex breakfast food. Corn tortilla strips are fried in oil with a touch of salt until lightly crispy, then whipped eggs, and if you fancy it – peppers, onions, and cheddar cheese – are added and scrambled together. Traditionally they are served with fried potatoes and refried beans (which I promise, aren’t really fried at all, so as not to completely terrify your arteries with my description).

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