This is an excerpt from Eater’s debut cookbook, focusing on one of the finest tacos in the entire country, care of Veracruz All Natural in Austin.
Sisters and Veracruz co-owners Maritza and Reyna Vazquez run a veritable breakfast-taco empire in Austin, but they began with a much humbler vision, serving fresh juices and smoothies and snacks. Next came tacos; and those tacos? Those tacos are some of Austin’s finest.
The Veracruz migas taco may well be the single most recommended food from across the Eater universe. You’d be hard-pressed to find an Eater staffer in or out of Austin who wouldn’t rave about the special alchemy that comes from combining pan-fried tortilla strips, eggs, and avocado. To put it plainly: We love it, and we think you will, too.
Here, Reyna offers up a recipe to do everything in one pan. And, in the cookbook, you can get a recipe for a Veracruz smoothie, too.
Veracruz All Natural’s One-Pan Migas Recipe
¼ cup vegetable oil
4 corn tortillas, cut into squares
1 teaspoon minced garlic
1 cup diced tomato
1 cup diced red onion
1 cup chopped fresh cilantro
1 tablespoon minced jalapeno chile
Salt and freshly ground black pepper
6 taco-size tortillas (corn or flour), heated
1 cup crumbled queso fresco
1 avocado, sliced
Salsa of your choice
Step 1: Heat a large skillet over medium-high heat and add the vegetable oil. Once the oil is hot, add the tortilla squares and fry them until crispy.
Step 2: Add the garlic and stir to incorporate with the tortilla chips.
Step 3: Add the tomato, onion, cilantro, and jalapeno and stir to incorporate all the ingredients.
Step 4: Add the eggs to the pan and stir to cook until scrambled. Season with salt and pepper and mix to incorporate all the ingredients.
Step 5: To serve, take a heated tortilla and fill with the migas. Garnish with a sprinkling of queso fresco, a slice of avocado, and salsa.
Recipe tested by Louiie Victa
Adapted from EATER: 100 Essential Restaurant Recipes by Hillary Dixler Canavan. Text and illustrations copyright © Vox Media, LLC. Text by Hillary Dixler Canavan and illustrations by Alice Oehr. Photography copyright © 2023 by Laura Murray. Published by Abrams.