Migas

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Migas
Migas
Migas Manchegas
Alternative names Migajas
Course Appetiser
Place of origin Iberia
Serving temperature Warm
Main ingredients Bread
Cookbook:Migas  Migas

Migas (Spanish pronunciation: [ˈmiɣas]) ("crumbs" in English) is the name used for a dish in Spanish and Portuguese cuisine and a significantly different dish in Tex-Mex cuisine.

Spanish migas[edit]

Migas is a traditional dish in Spanish cuisine. Originally a breakfast dish that made use of leftover bread or tortas, today migas is a fashionable first course served for lunch and dinner in restaurants in Spain.[1]

Andalusian migas

The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil, and contains spinach or alfalfa, often served with pan-fried pork ribs.[2][3] In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes.[4]

In La Mancha, migas manchegas is a more elaborate preparation using basically the same ingredients as Aragonese migas.[5] In Andalucia, migas is often eaten with sardines as a tapa, in the form of fried breadcrumbs. In some places the dish is eaten on the morning of the matanza (butchery) and is served with a stew including curdled blood, liver, kidneys, and other offal, traditionally eaten right after butchering a pig, a sheep or a goat. Migas is often cooked over an open stove or coals.

There is also a kind of migas that uses only flour and water with no bread which can be found in Almeria and Murcia in southern Spain.[6][7]

Portuguese migas[edit]

Migas is also a traditional dish in Portuguese cuisine. They are usually made with leftover bread, either wheat bread traditionally associated with the Alentejo region in Southern Portugal, or corn bread as used in Beira. In Alentejo migas can also be made with potatoes (Migas de Batata) and no bread is included.

Garlic and olive oil are always an ingredient. Other ingredients such as pork meat dripping, wild asparagus, tomato, and seasonings such red pepper paste and fresh coriander are usually included in Alentejo, while in Beira the other ingredients typically are cooked kale cut in caldo verde style, cooked beans (pinto or kidney beans) and sometimes cooked rice.

Migas usually accompany meats or other main dishes.

Tex-Mex migas[edit]

Tex-Mex migas

In Tex-Mex cuisine, migas is a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla, diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa or pico de gallo). Migas is typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos. In some areas, it may have been traditionally eaten during Lent.[8] One common variation is to add chorizo to the standard ingredients.

Mexico City migas[edit]

Mexico City also has its own version of migas. It is a garlic soup which is thickened with sliced day old bolillos. It is usually flavored with pork shanks, ham bones, epazote, oregano and different types of dried chillies. A raw egg is usually added to each plate when served and it is slowly cooked by the warm soup, similar to egg drop soup. It is a very popular dish in fondas around downtown Mexico city, especially in Tepito.[9]

See also[edit]

References[edit]

  1. ^ Barrenechea, Teresa (2005). The Cuisines of Spain. Ten Speed Press. p. 132. ISBN 1-58008-515-6. 
  2. ^ Migas extremeñas
  3. ^ Migas de Cáceres
  4. ^ Migas de Teruel
  5. ^ Migas manchegas
  6. ^ "Migas de harina de Almería" (in Spanish). 19 August 2000. Retrieved 2013-03-24. 
  7. ^ "Migas de Harina" (in Spanish). 7 November 2011. Retrieved 2013-03-24. 
  8. ^ Amaya’s Migas
  9. ^ Migas del Tepito gourmet - Filemón Alonso Miranda - Urbanitas 14 de diciembre de 2008

External links[edit]