Mi Madre’s 30th Anniversary and Margarita Kits
Experience the Torres family's tried-and-true migas recipe
By Jessi Cape,
2:00PM, Sat. Apr. 18, 2020
This month Manor Road veteran restaurant Mi Madre’s celebrates their 30th anniversary. Owners Aurelio and Rosa Torres opened their doors in 1990 as a 10-seat “taco shop,” and this beloved Tex-Mex spot (twice renovated to make room for more fans) has become an East Austin favorite.
Edgar Torres – son of Rosa and Aurelio, who immigrated from Mexico as a child – is the general manager; Edgar’s wife Christina is the assistant manager and social media manager. (They also own School House Pub and Techo Mezcaleria.) Christina Torres wrote to us about the recent happenings: “We were scheduled to have a big blowout 30th anniversary party [on] April 25 in the back parking lot with bands, mariachi, face painting, ballet folklorico, taco eating contests, and the works. It’s kind of hard even talking about it now since we had been working for months planning it. We wanted to celebrate Edgar's Mom and Dad and the East Austin community that has supported us all this time.”
And on a more positive note: “We have been showered with support in the form of gift card ordering, random donations, to-go orders and kind words. We are grateful that we were able to keep about 20% of our staff on board during this time. Unfortunately we can't say the same for School House Pub. We are all healthy, grateful and happy to spend family dinners together at home and are looking at all the positives. The margarita kits definitely help with the feel positive part.”
Mi Madre’s is now serving family meal packs and margaritas to-go (order online for curbside or delivery). Even better, Torres said, “We are selling Mexican martini, margarita, mimosa, and mezcal paloma kits. Edgar created a few videos on Facebook about how to make them. They are hilarious – obviously we have way too much time on our hands.”
Mi Madre’s Migas
1 Tbsp vegetable oil
1/4 cup tomatoes, diced
1/4 cup onions, diced
1/2 jalapeño, small dice
1/2 cup shredded Jack and cheddar cheese blend
1/2 cup tortilla strips, or tortilla chips crunched up
Add vegetable oil to pan and heat with tomatoes, onions, jalapeños, and tortilla strips. Whisk eggs and slowly add to the pan. Use a spatula to turn the eggs gently to ensure tortilla strips stay whole. Once eggs are fully cooked add cheese to the top. Immediately take off of the heat and put the lid on for 3 minutes until the cheese melts.