FIDO*98* said:
Interesting. I've been to Mexico over a dozen times and never seen Migas on a menu anywhere we've been. I assumed they were Tex-Mex.
You are 100% correct. Migas, as they are known and consumed in Texas, are 100% Tex-Mex. Ironically, about 3 weeks ago I was in Saltillo and at lunch at quasi trying to be upscale place, but still a local joint and they had "Migas Tejanas" on their menu, it jumped out at me as it was the first time I had seem them even in Mex.
I grew up in Mex and Migas are Tex-Mex to the core, I had never seen them made with tortillas until I moved to the RGV. I have seen something called migas in Mexico in a soupy type deal with eggs and bread before, and they never appealed to me. I know the Spanish eat something similar in make up, but with different ingredients, i.e. bread and lots of garlic as well. That is where I think what is known in Texas as migas comes from.
In terms of Chilaquiles, and they are one of my most favorite thing, the traditional method of making them involved cutting older stale tortilla into lengthwise strips and then flash frying those strips in a little oil to just coat them. Salsa, either green or red, was added to a semi wet status and at this point they were either served as is or many folks would put them into the oven in a casserole type setting. Traditional chilaquiles are served with crumbly white cheese, panela if in deep Mex and likely queso fresco if in northern Mex, diced onions or onion slices and cream. Often times accompanied with eggs or piece of meat as a side.
As a kid I never heard of chicken being added to chilaquiles until I moved to the RGV. In Mex now it is a pretty frequent option as well, but one I believe originated in northern Mex or the US. Chilaquiles, like tortilla soup, were meals meant to be able to consume old, going stale corn tortillas. Tortilla soup in Mexico, the traditional one, does not have chicken in it, only chicken stock as a base. It has tortilla strips, chunks of cheese and avocado and dried crumbly peppers, usually guajillos.
Using tortilla chips for chilaquiles I also think started in the US or norther Mex, because of the affinity for "totopos". I don't care for chilaquiles with tortilla chips, the Good Lord didn't intend them to be crunchy. Many foods out of the Tex-Mex gambit have jumped to Mexico as well.
