Migas is a fine old traditional breakfast dish that comes out of Mexico or at least that’s the way it came to get into Texas and Oklahoma where it became a signature southwestern dish. It wouldn’t surprise me to find that it originates farther down in South America or in Spain or something. Migas is a pretty simple meal really; scrambled eggs, ground sausage (possibly also chunks of ham as a replacement or addition), potato chunks, tomato chunks, peppers of varying intensity, and melted cheese. And a couple-three flour tortillas. In essence, we’re talking about roll-your-own breakfast burritos. There are a dizzying amount of variations; the above is the one served at the Classen Grill in OKC. I prefer migas with some kick, as in hot and spicy. The migas at the Classen is probably the blandest I’ve ever had in that regard, surprisingly so really. But that isn’t to say that it isn’t quite good. The mix of ingredients is perfect; it would be a good meal if you were just eating it with a fork or a spoon, so wrapping the mix up in a warm, freshly made flour tortilla makes it even better. I don’t know that this is necessarily iconic stuff, but it’s certainly a hearty, delicious breakfast. 3 stars.
tl;dr – egg-sausage-cheese-pepper-potato mix really needs to be hotter and spicier to truly be called southwestern, but as breakfast burrito mixes go, this one is still delicious. 3 stars.