photo by jremigio
This Sunday, the Fig is debuting their brunch. I expect it to be the best brunch in the city. Chef Small mentioned some of the dishes that they’ll be serving but I don’t want to post my incomplete recollections. I’m looking forward to house made sausage. I remember that they’ll have pancakes and corn cakes. And challah French toast. . .
They’ll also have migas (wikipedia):
In Texas, migas (also known as migajas) is a traditional breakfast dish in Tex-Mex cuisine. Originally eaten during Lent, the meatless version consists of egg scrambled and sauteed together in butter or oil with torn strips of corn tortillas, diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa, pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos.
A meaty version is also served, using the same ingredients as before, but adding a spicy chorizo to the mix. (The tortilla strips can also be deep-fried until crunchy.)
Wikipedia adds that chilaquiles is often confused with Tex Mex migas. I guess the difference is the salsa verde that comes with chilaquiles. I’ve only had it once. In fact, I’m not sure whether I had migas or chilaquiles. But that doesn’t matter. I’m very excited about the migas at The Flyng Fig whatever form it takes. Fried, salty corn + soft scrambled eggs? Guaranteed to be delicious.
Cool Cleveland posted an interview with Jonathon Sawyer. Just in case you don’t have four minutes to watch the video: sometime after Valentine’s Day and before April Fool’s Day.
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