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.
Queso flameado for individual servings. "Queso flameado" is said to originate in the borderlands of northern Mexico and the southwestern United States, as a campfire dish. In Tex-Mex restaurants, this dish is sometimes confused or conflated with chili con queso, a cheese sauce served with tortilla chips for dipping. The term "queso fundido" also refers to processed cheese and is defined as such in the Spanish version of Codex Alimentarius. Both the cheese and the meat sauce are prepared just before serving, and are served hot. Oaxaca cheese ("asadero") and Chihuahua cheese are popular, but other melting cheeses (cheeses such as whole