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 "the new Mexican restaurants weren't much more authentic than the ones they replaced." Ninfa's began serving fajitas in 1973, and other restaurants followed suit. Many of the foods originated from Tejano people from West Texas and the Rio Grande Valley, and not from central Mexico. Many older style Mexican restaurants declined and/or went out of business. Some old-style restaurants were frequented by older people who have a nostalgia for older cooking. Some old-style restaurants cater to families with young children who may dislike the bolder flavors in newer Houston Tex-Mex. In 1977 Richard West of the "Texas Monthly" stated that