Migas in Mexico

For one week, we turned off our cell phones.

For one week, we unplugged from Facebook, Twitter, the news, and TV (with the necessary exception of Friends reruns with Spanish subtitles).

For one week, I got to flex my rusty Spanish-speaking muscle and order "una cerveza, por favor" with that unique accent that only comes from a midwestern gringa, the mystical lingual sphere where lutefisk meets ceviche.

For one week, with Ben getting more spoiled by the minute in the paradise of grandma and grandpa's house, my love and I made a getaway to Cabo San Lucas and spoiled ourselves with the luxury of leisure. No lists. No chores. No deadlines. No agendas. No schedules. No make-up. No alarm clock.

No problem.

I adore Mexico. I've been to the east coast, west coast, and inland, and every time I get lucky enough to visit la tierra bonita, I fall in love all over again with the people, the language, the landscape, the sky, the art, and of course the FOOD. When I see the red, white and green of the Mexican bandera, I can't help but think the colors have to represent the perfect trifecta of tomato, queso fresco, and cilantro.

We stayed at a lovely small resort called Sirena Del Mar and our room had a well-equipped kitchen. I didn't do a lot of cooking; for breakfast we usually had café con leche and some sweet rolls we picked up for 3 pesos (30 cents) a piece at the panadería, lunch was always fish tacos at a taco shack, and then we'd get more adventurous going out for dinner. But a couple mornings, after waking up for an early swim in the ocean bay by our hotel, I had more of an appetite and whipped up my messy version of huevos rancheros, more commonly known by the Tex-Mex crowd as migas.

I make migas a lot at home, but of course they tasted better to me in my little Mexican kitchen. Maybe it was the real Mexican chorizo I used, or perhaps the ample supply of queso fresco in Cabo (hard to find in Bismarck). Maybe it was the fresh corn tortillas instead of the plastic-bagged ones available back home. Or maybe it was the fact that I was enjoying my migas with my legs kicked up on our balcony, waves crashing on the shore, my eyes scanning the horizon for the occasional whale sighting, my love at my side, and us grinning at each other at our stupid luck of being there, together, having that perfect moment, with a whole day of perfect moments ahead of us.

Migas
At home, I sometimes use the good unsalted Xochitl tortilla chips instead of frying corn tortillas. If you do this, just put the chips in the eggs a little earlier so they get a chance to soften up. Although flour tortillas are more popular in the Midwest, corn tortillas are the way to go here. This recipe serves two generously. 

Vegetable oil
6 corn tortillas, torn into forkable bite-size pieces
Chorizo
6 eggs
Chopped tomato
Queso fresco, crumbled (in Bismarck, I find this at Target)
Chopped cilantro
Hot sauce (I like Cholula or Valentin)
Lime slices

First, fry the tortillas: heat 1-2 Tbls. vegetable oil in a skillet, then add the tortillas. Cook until lightly browned in spots, stirring occasionally, about 5 mins. Remove tortilla pieces from pan and set aside on a plate.

Next, cook the chorizo: add a little oil to the pan if needed and fry the chorizo, breaking it up with a spatula and cooking until cooked through, about 5 mins. Remove chorizo from pan and set aside on a plate.

Next, cook the eggs: add a little oil to the pan if needed and cook the eggs, scrambling, until starting to hold their shape but still somewhat soggy, not yet firm. Add the tortilla pieces and continue cooking and stirring until the eggs are cooked to your liking.

To serve, heap the egg/tortilla mixture onto serving plates. Top eggs with cooked chorizo, tomato, queso fresco and cilantro and serve with hot sauce and limes on the side.