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.
Ninfa's own travels to Mexico City. The food had an Italian influence because Laurenzo's deceased husband, Domenic Thomas Laurenzo, was an Italian American. Mozzarella, olive oil, and parmesan were used as ingredients. The signature dish was "tacos al carbon," which later became called "fajitas." The Ninfa's fajitas included chopped, char-grilled beef fillets placed in handmade flour tortillas. Ninfa's used a smoky marinade in the beef fajitas. The restaurant popularized fajitas in the Houston area. This dish was so influential that, by 2001, just about all Tex-Mex restaurants in Houston served a version of the Ninfa's fajitas. The second most popular dish