Migas raw egg is usually added to each plate when served and it is slowly cooked by the warm soup, similar to egg drop soup. It is a very popular dish in fondas around downtown Mexico city, especially in Tepito. There is also a Tex-Mex variation of Mexican migas. This includes additional ingredients, such as diced onions, sliced chile peppers, diced fresh tomatoes, or cheese, as well as various spices and condiments (e.g., salsa or "pico de gallo"). Migas is typically served with refried beans, and corn or flour tortillas may be used to enfold all of the ingredients into tacos.
Sincronizada meat is not traditionally used in Mexico, as fajitas are a Tex-Mex dish, and not a Mexican one. In fact, the name "fajitas" is virtually unknown in Southern Mexico as a dish, although there are somewhat similar alambre dishes enjoyed throughout Mexico. They are frequently confused with plain quesadillas, due to their resemblance to "quesadillas" sold in Mexico and the United States. (U.S. quesadillas are usually made with flour tortillas rather than molded from masa in the Mexican style). Note however that despite the fact that it looks almost the same as a quesadilla, it is considered a separate dish.