I recently embarked upon a 10 day, 2,000 kms road trip through the USA’s southern states. I saw a lot of places and ate a lot of things, but my absolute favourite city on the trip was Austin Texas, land of tex-mex and more food trucks per capita than I ever thought was possible. Austin has a really cool vibe, from its live music to its immense food scene there is something for everyone in ATX. Probably my most favourite thing about Austin is that it takes breakfast tacos very seriously.
One of the best things I’ve ever put in my mouth, ever!, came from the Veracruz All Natural Food Truck. The internet told me that it is home to Austin’s best migas taco, a taco that is also one of the top 5 tacos in the USA – how could one not eat that!?
Migas (at least in the tex-mex world) are essentially scrambled eggs with onions, jalapeños, salsa, tortilla chips, and cheese. I know what you’re thinking, soggy nacho chips in scrambled eggs? Really!?
Migas are now all I can think about; inside a corn tortilla or straight up on a plate with some beans and avocado. oh man, how I love migas.
1 Tbsp butter + drizzle of olive oil
1 medium onion, chopped
1 jalapeno, seeded and minced
3 cloves garlic, minced
1/3-1/2 cup salsa
2 large handfuls tortilla chips
1/2 cup monterey jack cheese, shredded
cilantro - for garnish
refried beans *a very easy and inauthentic recipe below*
Heat a large pan over medium high heat, add butter and oil. When melted and bubbly, add the onion, garlic and jalapeno. Saute until soft. Beat the eggs in a bowl and add to the sauted onion mixture. Scramble the eggs until nearly done, then add the salsa, chips, and cheese. Continue to cook until the everything is warm and eggs have reached desired "cookedness" - I like mine a little under.
Serve with cilantro, extra cheese and salsa. Re-fried beans and avocado are excellent additions too!
refried beans - this version is only fried once, so perhaps they're just fried beans?
1 Tbsp olive oil + a little butter
1 can black beans, drained and rinsed
1 medium-large onion, chopped
3-4 cloves garlic, minced
1 Tbsp ground cumin
water OR chicken/veg stock
salt and pepper
Heat a large pan over medium high heat. Add butter and oil, when melted and bubbly add the onion. Saute until soft. Add cumin and garlic, continue to cook for another minute until fragrant.
Add the black beans and mash with a potato masher. Add 1/3 cup of water (or chicken or veg stock) and continue to mash. Keep mashing and adding water until you reach your desired consistency. Season with salt and pepper.