These breakfast cousins are often mistaken for each other. But they have some fundamental (and delectable) differences.
The migas bowl, migas platter, and chilaquiles plate at Tía Dora’s Bakery in Dallas.
Photograph by Mackenzie Smith Kelley
Arrive too late at Tía Dora’s Bakery on any morning, and you’ll find yourself standing in line on the sidewalk. Seven days a week, the crowd in Dallas’s Oak Cliff neighborhood patiently waits for the restaurant’s rapturous tamales, breakfast tacos served on spongy house-made flour tortillas, and a vibrantly colored array of pan dulce pastries. Spanish and English are heard sporadically from those gathered outside; mostly, there’s silence. Such is the intense draw of Tía Dora’s—even though the coronavirus has prompted management to shut down indoor dining.