Maria' Taco Xpress looked amazing on Diner's Drive-Ins and Dives, although I have never been there.
Linky below.
http://www.flavortownusa.com/marias-taco-xpress.aspx
Maria's migas taco are on the VERY short list of my last meals to be consumed immediately before the proverbial cigarette and blindfold. Whenever I am grumpy or down or otherwise impossible to get along with I hop on a motorcycle and swing by Maria's for a migas taco or two. It has never failed to pick me up and remind me it's good to be alive, healthy and living in South Austin.
Watching Maria's Migas tacos made on the griddle during a busy morning is a thing of beauty...more so before they re-built the shop but still wonderful and magical. The no-nonsense cashier takes your order and expects you to act like you know what you are doing. Friendly but direct. The cook stands behind the cashier with his back to you and bellied up to the wide griddle. He is wielding a big, commercial spatula in each hand. I always think of him as "
Edward SpatulaHands". Lining the side of the griddle are stainless steel bowls of eggs, tortilla chips, grated cheese, peppers/onions and stacks of flour tortillas.
The cashier shouts your order and the cook, never looking back, immediately tilts eggs out of the bowl onto the hot griddle. Eggs sizzle and bubble and hiss while clouds of steam quickly envelope the griddle. SpatulaHands flicks tortilla chips on to the griddle to warm then - almost too fast to see - flicks some peppers and onions into the eggs.
A blur of spatulas and suddenly the eggs, tortilla chips and peppers/onions are mixed and a mound of shredded cheddar cheese has miraculously appeared DIRECTLY on the griddle. This, I believe, is the key to the Maria's migas. The cheese hits the griddle and begins to melt and caramelize and get all crispy and chewy and melty and remarkable.
Tortillas have somehow made their way to the griddle while you were contemplating the miracle of the cheese and, after another blur of spatulas, the egg mixture is soon resting on top of the magical cheese.
One last blur of spatulas and the migas are now on the warm tortillas. A helper - with no spatula hands - slaps the tacos into squares of foil then into plastic trays and slides them to you over the bar and while shouting your number.
The next step is up to you and this is a very, very important step dear eater: ladle the vinegary cilantro/pepper chimmicurri salsa on to the migas (this, I believe, is the second most important part of Maria's migas) then tote them to the deck overlooking South Lamar and bask in the knowledge that when you are alive and healthy and enjoying migas tacos in South Austin, America everything will be all right with the world...