Happy Texas Independence Day, y’all! Yes, that is a real thing (so is the Texas Pledge of Allegiance, Texas is literally that crazy), but it’s pretty much just a good excuse to stuff your face with tasty Tex Mex. We’re celebrating this kooky holiday by wearing our cowboy boots and making migas with our friends at Jalapa Jar, who have a kiosk in the Clark Street Station in Brooklyn Heights and a stand at Smorgasburg! We first mentioned Jalapa Jar in our Breakfast Taco Map last fall, but then we had a little faux pas last week when we accidentally left them off of our Queso Map (it’s been ameliorated). We decided there was no better way to collaborate than to spread our love for a perhaps lesser-known Tex Mex dish right here in a Brooklyn subway.
“Migas” means “crumbs” en espanol, but it’s not really made with crumbs: it’s eggs scrambled with tortilla chips and salsa, and maybe a little cheese if you like, and it’s perfect inside a tortilla and eaten like a taco with your favorite toppings. The chips add more dimension to the scrambled eggs, which get a little bit custardy and a little bit crunchy, and take on a creamy corn flavor that reminds us of cornbread. We made them into tacos topped with refried beans, cheese, a little bit of bacon, chorizo, and avocado, and of course a good douse of their fresh salsa. Stop by Jalapa Jar to try their Texas Independence Day special, or follow their recipe below to make your own. Yeehaw!
Jalapa Jar’s Texas Independence Day Migas
Handful of crushed chips (we used Tortilla Nixtamal’s, which are the best)
2 tablespoons of Greek yogurt
2-3 eggs, depending on how hungry you are
A few spoonfuls of Jalapa Jar Mild Salsa
Whisk the eggs, yogurt, and salsa together in a bowl. Pour into a pan over medium-low heat, and scramble until eggs are set. You can eat this with some extra salsa and cheese, but we prefer to top flour tortillas with migas, refried beans, cheese, and salsa...plus anything else we can think of.