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 Tex-Mex cuisine in Houston Tex-Mex cuisine is very popular in Houston. Many Mexican cuisine restaurants in Houston have aspects that originate from Texas culture. Katharine Shilcutt of the "Houston Press" said in 2012 that "Tex-Mex has been a vital part of our city for more than 100 years" and that it "never waned in that century." She added that "[t]he cultural significance of Tex-Mex as a vital touchstone between generations and an expression of our roots cannot be denied." In his book "", Arnoldo De León said that the recent immigrants from Mexico to Houston add foods that are popular