Migas
From Wikipedia, the free encyclopedia
 Migas |
|
| Origin | |
|---|---|
| Alternate name(s) | Migajas |
| Place of origin | Spain |
| Dish details | |
| Course served | Appetiser |
| Serving temperature | Warm |
| Main ingredient(s) | Bread |
Migas (Spanish pronunciation: [ˈmiɣas]) are a traditional dish in Spanish cuisine and Portuguese cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today migas, literally translated as "crumbs," are a fashionable first course served for lunch and dinner in restaurants in Spain[1]. Some historical sources associate the origins of this dish to North African Couscous.
The term migas also refers to a dish in Tex-Mex cuisine, consisting of scrambled eggs mixed with strips of corn tortilla.
Contents |
[edit] Ingredients
[edit] Spain
The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, pimentón, olive oil, and contains spinach or alfalfa; often served with pan-fried pork ribs.[1][2] In Teruel, Aragon, the migas include chorizo and bacon, and are often served with grapes.[3] [2] In La Mancha, the migas manchegas are of a more elaborate preparation, but contain basically the same ingredients as the Aragonese migas.[4] In Andalucia migas are often eaten the morning of the matanza (butchery) and are served with a stew including curdled blood, liver, kidneys and offal, traditionally eaten right after butchering a pig, a sheep or a goat. The migas are often cooked over an open stove or coals.
[edit] Tex-mex
In Texas, migas is a traditional breakfast dish in Tex-Mex cuisine. Originally eaten during Lent, the meatless version consists of scrambled egg sauteed in butter or oil with torn strips of corn tortillas, diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa, pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos.
A meaty version is also served, using the same ingredients as before, but adding a spicy chorizo to the mix. (The tortilla strips can also be deep-fried until crunchy.)
[edit] References
- ^ Barrenechea, Teresa. The Cuisines of Spain. Ten Speed Press, 2005, page 132. ISBN 1-58008-515-6
- ^ Ibid.
[edit] External links
 |
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
