At Dos Caminos, we serve this classic Mexican breakfast like they make them in Mexico City: a bread-egg sopa (or soup), rather than the Tex-Mex version with scrambled eggs and tortillas. This dish is often made as a hangover cure using leftover bread, a reminder of its humble origins. (Migas means "crumbs".) I first tasted migas in Tepito, a blue-collar barrio in the Colonia Morelos section of Mexico City, where there have been open air markets since pre-Hispanic times. There are lines of stalls selling migas to late night owls.