Place of origin
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.
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. In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes.
In La Mancha, migas manchegas is a more elaborate preparation using basically the same ingredients as Aragonese migas. 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.
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.
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. One common variation is to add chorizo to the standard ingredients.
Mexico City migas
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.
- Torta de gazpacho
- Chilaquiles, another Mexican dish based on cooking tortillas
- Matzah brei, a somewhat similar Ashkenazi breakfast dish in which matzoh is used instead of tortillas
- French toast
- Sandwiches de miga, Argentine sandwiches, of which miga refers to the crustless bread
- Barrenechea, Teresa (2005). The Cuisines of Spain. Ten Speed Press. p. 132. ISBN 1-58008-515-6.
- Migas extremeñas
- Migas de Cáceres
- Migas de Teruel
- Migas manchegas
- "Migas de harina de Almería" (in Spanish). 19 August 2000. Retrieved 2013-03-24.
- "Migas de Harina" (in Spanish). 7 November 2011. Retrieved 2013-03-24.
- Amaya’s Migas
- Migas del Tepito gourmet - Filemón Alonso Miranda - Urbanitas 14 de diciembre de 2008
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