Austin, Texas is one of my favorite towns in the whole U.S. of A. (Granted, I've been smart enough to stay away from it in the summertime, when the heat is nigh unbearable.) When I think of Austin, I picture myself wandering from venue to venue during the madness that is South By Southwest, or eating Tortilla-Fried Queso Catfish at an outside table at Shady Grove, or poking around in a cool vintage shop where I find the most perfect pair of cowboy boots. Austin is not like the rest of Texas. Austin is mostly ashamed of George W. Bush, but prefers to spend its mental energy on beer and live music and Roller Derby. It's where Whole Foods Market was founded. It is taquerias and student radio and not-so-secret swimming holes.

Austin has its own Perfect Hangover Food. This is it, and I made it today despite neither of us having a hangover.

MIGAS
1 Tbs. vegetable oil
one or two green onions, chopped
half a jalapeño pepper, minced
4 eggs, beaten
1 small to medium tomato, seeds and pulp removed, chopped
a small handful of cilantro, chopped
two generous handfuls of salted corn tortilla chips, lightly crushed
about 1/2 c. tangy cheese, such as cheddar or Monterey Jack, shredded
tomato salsa, warmed

Have all your ingredients ready beforehand, because the cooking process is very time-sensitive.
In a large skillet, heat the oil over a medium flame. Quickly stir-fry the green onion and jalapeño pepper until the green onion is limp. Then add the eggs and start scrambling them.
When the eggs are about halfway cooked, add the tomato and cilantro, and keep scrambling.
When the eggs are 90 percent cooked, add the tortilla chips and scramble them in.
Now reduce the heat to a very low flame, sprinkle the shredded cheese on top of the scrambled mixture, and slap a cover on the pan. Cook it just long enough to melt the cheese.
Serve topped with warmed salsa. Optional but very desirable side dishes, if you happen to have them: warmed flour tortillas and spicy black beans.