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One of the secret weapons at Roberto Santibañez's two NYC Fonda locations is the brunch menu. Brunch, in a Mexican restaurant? Yup. And it goes beyond the usual huevos rancheros. Here, he shares his recipe for the egg and tortilla classic with his Migas Recipe.

One of the secret weapons at Roberto Santibañez’s two NYC Fonda locations is the brunch menu. Brunch, in a Mexican restaurant? Yup. And it goes beyond the usual huevos rancheros. Here, he shares his recipe for the egg and tortilla classic with his Migas Recipe.

“Migas are really from central and north Mexico,” Santibañez told us during a recent interview. “There are some people from Oaxaca that will think that migas are soup because there, it’s a garlic soup with bread—not the migas with the eggs and tortillas, which is very much from the north.”

“I think Americans are starting to recognize how wonderful Mexican breakfast can be,” he continues. First of all it’s nutritious and it really stays with you for a long time. To me that’s probably a cultural thing, but that’s what I wake up wanting. Something a little spicy and warm and comforting. It’s to my amazement that a lot of Americans don’t know that Mexican breakfast can be so good.”

Try out this migas recipe and see for yourself.