Migas is a traditional dish in Spanish cuisine. Originally a breakfast dish that made use of leftover bread or tortas. Migas is usually served as a first course for lunch or 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 Granada, Almería and Murcia, in southeastern Spain, migas is similar to North Africancouscous, using flour and water, but no bread. Preparations commonly feature a variety of ingredients, including fish. Andalusian 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 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. In Granada and Almería, migas is traditionally made when it rains.
Portuguese migas
Migas is also a traditional dish in Portuguese cuisine. It is 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 and no bread is included. Garlic and olive oil are always an ingredient. Other ingredients such as pork meat drippings, wild asparagus, tomato, and seasonings such as red pepper paste and fresh coriander are usually included in Alentejo, while in Beira the other ingredients typically include cooked kale cut in caldo verde style, cooked beans, and sometimes cooked rice. Migas usually accompanies meats or other main dishes.
In different areas of Mexico, migas is a traditional breakfast dish consisting ofcorn tortilla strips fried on a pan or griddle until almost crispy, to which eggs are then added to create a scrambled egg/fried tortilla mixture. This preparation makes use of hardened corn tortillas left over from previous meals. Chilaquiles is a similar meal that substitutes salsa for eggs during cooking. Both are hearty, inexpensive working-class breakfast meals.
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.
There is also a Tex-Mex variation of Mexican migas. This includes additional ingredients, such as diced onions, sliced chile peppers, diced fresh tomatoes, or cheese, as well as various spices and condiments. Another common variation is to add chorizo to the standard ingredients. Migas is typically served with refried beans, and corn or flour tortillas may be used to enfold all of the ingredients into tacos. Migas breakfast tacos are popular in Texas. In some areas, it may have been traditionally eaten during Lent.
