MIgas

Migas - Wikipedia Migas From Wikipedia, the free encyclopedia Jump to navigation Jump to search For the spider genus, see Migas (spider). MigasMigas ManchegasAlternative namesMigajasCourseAppetiserPlace of originIberiaServing temperatureWarmMain ingredientsBread Cookbook: Migas  Media: MigasMigas (Spanish pronunciation: [ˈmiɣas]) ("crumbs" in English) is an ancient[dubious – discuss] dish in Spanish and Portuguese cuisines. The same name is used for a different dish in Mexican and Tex-Mex cuisines. Contents 1 Iberian migas 1.1 Spanish migas 1.2 Portuguese migas 2 North American migas 2.1 Mexican migas 2.2 Mexico City migas 2.3 Tex-Mex migas 3 See also 4 References 5 External links Iberian migas[edit] 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 Almería and Murcia, in southeastern Spain, migas is similar to North African couscous, using flour and water, but no bread. Preparations commonly include a variety of ingredients, including fish. In Almería it is traditional to cook them when it rains.[6][7] Portuguese migas[edit] 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 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 accompanies meats or other main dishes. North American migas[edit] Mexican migas[edit] 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[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.[8] Tex-Mex migas[edit] 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). Migas is typically served with refried beans, and corn or flour tortillas may be used to enfold all of the ingredients into tacos. In some areas, it may have been traditionally eaten during Lent.[9]Another common variation is to add chorizo to the standard ingredients. See also[edit] Acquacotta Panzanella Gachas 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 Kothu Parotta, a somewhat similar dish popular in the South Indian state of Tamil Nadu and in Tamil-speaking areas of Sri Lanka French toast List of Portuguese dishes Sandwiches de miga, Argentine sandwiches, of which miga refers to the crustless bread Fit-fit or fir-fir – a spicy breakfast dish in Ethiopia and Eritrea made with shredded flatbread and clarified butterReferences[edit] ^ 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 Archived 2009-02-24 at the Wayback Machine. ^ Migas manchegas ^ 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 Almeria, migas is traditionally made when it rains. "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. ^ Migas del Tepito gourmet - Filemón Alonso Miranda - Urbanitas 14 de diciembre de 2008 ^ Amaya’s Migas External links[edit] Media related to Migas at Wikimedia Commons Recipe for Tex-Mex migas Traditional recipe of migas. Take a taste of Andalucia, SpainvteMexican cuisineList of Mexican dishesSoupsand stews Birria Caldo de pollo Caldo de queso Caldo de siete mares Caldo tlalpeño Caldo Xóchitl Chileatole Clemole Cocido Lime soup Mancha manteles Menudo Mole de olla Pinole Pozole Sopa de fideo Sopa de nopal Tortilla soup Crema de nuez Rice dishes Arroz a la tumbada Arroz blanco Arroz negro Arroz poblano Arroz rojo MorisquetaEgg dishes Huevos a la mexicana Huevos al albañil Huevos divorciados Huevos motuleños Huevos rancheros Machacado con huevoVegetabledishes Calabacitas con elote Chile relleno Chiles en escabeche Chiles en nogada Chipotle Elote Esquites Frijoles charros Frijoles negros Frijoles Puercos Guasanas Nopal asado Pepita Rajas con crema Refried beans RomeritosPoultry dishes Arroz con pollo Chicken feet Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo TlatonilePork dishes Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Entomatado de cerdo Poc ChucBeef dishes Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Entomatado de res Machaca Milanesa Pachola Picadillo Puntas Salpicón Tinga de resSeafooddishes Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pescado a la talla Pescado zarandeado Pulpo a la campechanaOtherprotein dishes Al pastor Barbacoa Cabrito Chahuis Chapulines Discada Entomatada Escamoles Jumiles Maguey worm Mixiote Moronga Pastel azteca Relleno negro TripasCheese dishes Chicharrón de queso Quesadilla Queso en salsa Queso flameadoAntojitos ofcorn dough Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Empalme Enchilada Gordita Guajolota Huarache Molote Nachos Panucho Papadzules Piedra Quesadilla Salbute Sope or Memela Taco Tamale Taquito Tlacoyo Tlayuda Tostada TotopoAntojitos ofwheat dough Burrito Cemita Empalme Enchilada Gringas Guajolota Mollete Nachos Pambazo Paste Quesadilla Sincronizada Taco Taquito Torta Wheat tortillaSauces andcondiments Adobo Mole negro Mole blanco Mole poblano Mole sauce Mole verde Recado rojo Salsa Salsa roja (adada, cocida, cruda) Salsa verde (asada, cocida, cruda) Caldillo rojo Caldillo verde Salsa pasilla Salsa guajilloDessertsand sweets Alegría Arroz con leche Bionico Cajeta Capirotada Chongos zamoranos Churros Cocadas Coyotas Flan Fried ice cream Mango con chile Mazapán Nicuatole Panela Qurabiya Tres leches cakeSalads Caesar salad Curtido Ensalada de nopalitos Guacamole Pico de galloBreads Bolillo Buñuelo Cemita Cochinito de Piloncillo Cocol Concha Pan de muerto Pan dulce Rosca de reyesBeverages Agave nectar Agua de jamaica Beer Café de olla Chamoyada Champurrado Curado Horchata Mangonada Margarita Mexican tea culture Pópo PozolRelated topics Aztec cuisine Baja Med Comal Cuisine of Chiapas Cuisine of Veracruz Escuela de Gastronomía Mexicana Oaxacan cuisine Taco stand Tex-Mex Mexican cuisine portal Mexico portal Category Commons Cookbook WikiProject Retrieved from "https://en.wikipedia.org/w/index.php?title=Migas&oldid=854478469" Categories: Ancient dishesAndalusian cuisineExtremaduran cuisineMexican cuisinePortuguese cuisineSpanish cuisineTex-Mex cuisineNational dishesHidden categories: Webarchive template wayback linksCS1 Spanish-language sources (es)Pages using deprecated image syntaxAll accuracy disputesArticles with disputed statements from November 2016Commons category link is on Wikidata Navigation menu Personal tools Not logged inTalkContributionsCreate accountLog in Namespaces ArticleTalk Variants Views ReadEditView history More Search Navigation Main pageContentsFeatured contentCurrent eventsRandom articleDonate to WikipediaWikipedia store Interaction HelpAbout WikipediaCommunity portalRecent changesContact page Tools What links hereRelated changesUpload fileSpecial pagesPermanent linkPage informationWikidata itemCite this page Print/export Create a bookDownload as PDFPrintable version In other projects Wikimedia Commons Languages CatalàDeutschEspañolEsperantoEuskaraFrançais한국어Italiano日本語PortuguêsРусский Edit links This page was last edited on 11 August 2018, at 17:19 (UTC). 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