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.
- 6 large eggs
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmesean cheese
- 2 tablespoons vegetable oil
- 2 cups crumbled tortilla chips
- 3 tablespoons finely chopped onion
- 1/2 cup diced tomatoes
- 1 tablespoon finely chopped serrano chile (approximately 1 chile)
- chopped cilantro
- Pico de gallo
- creme fraiche
- Cooked salsa verde
- Break the eggs into a large bowl and whisk together. Add the ½ teaspoon of salt, Dijon mustard and Parmesan cheese and whisk until thoroughly mixed but not foamy.
- Heat the oil in a non-stick pan over high heat for about 30 seconds. Pour in the eggs and quickly add the chips and stir well.
- Add the onion, serrano chile and the tomatoes and lower the heat and stir frequently until the eggs are cooked (depending on your preference, less time for slightly undercooked and longer time for fully cooked eggs). Transfer to a serving platter.
Serve these eggs with generous amounts of pico de gallo, cooked salsa verde, a thin drizzle of crème fraiche and freshly chopped cilantro.