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.
|Place of origin||Iberia|
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 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.
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 migasEdit
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 migasEdit
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.
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.
- Chilaquiles, another Mexican dish based on cooking tortillas
- Fit-fit or fir-fir – a spicy breakfast dish in Ethiopia and Eritrea made with shredded flatbread and clarified butter
- French toast
- Kothu parotta, a somewhat similar dish popular in the South Indian state of Tamil Nadu and in Tamil-speaking areas of Sri Lanka
- List of Portuguese dishes
- Matzah brei, a somewhat similar Ashkenazi breakfast dish in which matzoh is used instead of tortillas
- Sandwiches de miga, Argentine sandwiches, of which miga refers to the crustless bread
- Torta de gazpacho
- Roberto Sánchez Garrido, Caza, cazadores y medio ambiente: breve etnografía cinegética, Editorial Club Universitario (Feb., 2013), p. 93
- Manuel Vicent, "La berrea como acto místico" in El País, 13 September 2019
- Marcelo Verdeja, "El precio de una montería" in ABC, 14 February 2009
- José Antonio García, "Jabalíes de todo filo" in La Opinión de Zamora, 26 January 2010
- Barrenechea, Teresa (2005). The Cuisines of Spain. Ten Speed Press. p. 132. ISBN 1-58008-515-6.
- Migas extremeñas
- "Migas de Cáceres". Archived from the original on 2014-02-17. Retrieved 2009-01-29.
- Migas de Teruel Archived 2009-02-24 at the Wayback Machine
- "Migas manchegas". Archived from the original on 2012-11-03. Retrieved 2009-01-29.
- País, Ediciones El (19 August 2000). "Migas de harina de Almería". El País (in Spanish). Retrieved 2013-03-24.
- "Migas de Harina" (in Spanish). 7 November 2011. Retrieved 2013-03-24.
- Migas del Tepito gourmet - Filemón Alonso Miranda - Urbanitas 14 de diciembre de 2008
- "Amaya's Migas". Archived from the original on 2011-05-22. Retrieved 2010-02-21.
- Media related to Migas at Wikimedia Commons
- Recipe for Tex-Mex migas
- Traditional recipe of migas. Take a taste of Andalucia, Spain