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.
Tex-Mex cuisine in Houston city. Cynthia Mayer of the "Philadelphia Inquirer" said that Molina's, "a restaurant that began serving Mexican food long before Corona beer and body shots became the yuppie rage," helped George H. W. Bush adjust to life as a Houstonian. In 1972 Diana Kennedy released the book "The Cuisines of Mexico", which detailed food across Mexico from different socioeconomic and ethnic groups. Beginning in 1973, newer style Tex-Mex restaurants, influenced by Kennedy and other people who advocated for actual Mexican cuisine, opened. The food included tended to have grilled meats, salsas, and seafood. Walsh said that while "[t]heir slogans promised authenticity",