Migas

Migas (Spanish pronunciation: [ˈmiɣas]) ("crumbs" in English) is a dish in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain.[1][2][3][4]

For the spider genus, see Migas (spider).
Migas
Migas Manchegas
Alternative namesMigajas
CourseAppetiser
Place of originIberia
Serving temperatureWarm
Main ingredientsBread

The same name is used for a different dish in Mexican and Tex-Mex cuisines.

Iberian migas

Spanish migas

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.[5]

Andalusian migas, often served with a fried egg on top

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.[6][7] In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes.[8]

In La Mancha, migas manchegas is a more elaborate preparation using basically the same ingredients as Aragonese migas.[9]

In Granada, Almería and Murcia, in southeastern Spain, migas is similar to North African couscous, 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 (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. In Granada and Almería, migas is traditionally made when it rains.[10][11]

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 (migas de batata) 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 (pinto, black eyed peas or kidney beans), and sometimes cooked rice.

Migas usually accompanies meats or other main dishes.

North American migas

Mexican migas
Tex-Mex migas

In different areas of Mexico, migas is a traditional breakfast dish consisting of corn 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.

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 (bread). 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.[12]

Tex-Mex migas

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 (e.g., salsa or pico de gallo). 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.[13]

See also

References
  1. Roberto Sánchez Garrido, Caza, cazadores y medio ambiente: breve etnografía cinegética, Editorial Club Universitario (Feb., 2013), p. 93
  2. Manuel Vicent, "La berrea como acto místico" in El País, 13 September 2019
  3. Marcelo Verdeja, "El precio de una montería" in ABC, 14 February 2009
  4. José Antonio García, "Jabalíes de todo filo" in La Opinión de Zamora, 26 January 2010
  5. Barrenechea, Teresa (2005). The Cuisines of Spain. Ten Speed Press. p. 132. ISBN 1-58008-515-6.
  6. Migas extremeñas
  7. "Migas de Cáceres". Archived from the original on 2014-02-17. Retrieved 2009-01-29.
  8. Migas de Teruel Archived 2009-02-24 at the Wayback Machine
  9. "Migas manchegas". Archived from the original on 2012-11-03. Retrieved 2009-01-29.
  10. País, Ediciones El (19 August 2000). "Migas de harina de Almería". El País (in Spanish). Retrieved 2013-03-24.
  11. "Migas de Harina" (in Spanish). 7 November 2011. Retrieved 2013-03-24.
  12. Migas del Tepito gourmet - Filemón Alonso Miranda - Urbanitas 14 de diciembre de 2008
  13. "Amaya's Migas". Archived from the original on 2011-05-22. Retrieved 2010-02-21.
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