At Dos Caminos in NYC, chef Ivy Stark serves this classic Mexican breakfast like they make it in Mexico City: a bread-egg sopa (or soup), rather than the Tex-Mex version with scrambled eggs and tortillas. This dish is often made as a hangover cure using leftover bread — migas means “crumbs” — a reminder of its humble origins. Stark first tasted migas in Tepito, a blue-collar barrio in the Colonia Morelos section of Mexico City, where there have been open air markets since pre-Hispanic times. There are also lines at stalls selling migas late at night — for those who can’t wait ’til morning.