Migas - Wikipedia
From Wikipedia, the free encyclopedia
Jump to navigation
Jump to search
For the spider genus, see Migas (spider).
Migas ManchegasAlternative names
AppetiserPlace of origin
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.
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
5 External links
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 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.
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
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. 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).
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.Another common variation is to add chorizo to the standard ingredients.
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
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
^ 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
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
Caldo de pollo
Caldo de queso
Caldo de siete mares
Mole de olla
Sopa de fideo
Sopa de nopal
Crema de nuez
Arroz a la tumbada
Huevos a la mexicana
Huevos al albañil
Machacado con huevoVegetabledishes
Calabacitas con elote
Chiles en escabeche
Chiles en nogada
Rajas con crema
Arroz con pollo
Tinga de pollo
Calabacitas con puerco
Carne de chango
Chicharrón en salsa
Chileajo de cerdo
Entomatado de cerdo
Poc ChucBeef dishes
Albóndigas al chipotle
Carne a la tampiqueña
Entomatado de res
Tinga de resSeafooddishes
Camarones al ajillo
Huachinango a la Veracruzana
Mixmole de pescado
Pan de cazón
Pescado al ajillo
Pescado a la talla
Pulpo a la campechanaOtherprotein dishes
Chicharrón de queso
Queso en salsa
Queso flameadoAntojitos ofcorn dough
Sope or Memela
TotopoAntojitos ofwheat dough
Wheat tortillaSauces andcondiments
Salsa roja (adada, cocida, cruda)
Salsa verde (asada, cocida, cruda)
Salsa guajilloDessertsand sweets
Arroz con leche
Fried ice cream
Mango con chile
Tres leches cakeSalads
Ensalada de nopalitos
Pico de galloBreads
Cochinito de Piloncillo
Pan de muerto
Agua de jamaica
Café de olla
Mexican tea culture
Cuisine of Chiapas
Cuisine of Veracruz
Escuela de Gastronomía Mexicana
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 2016
Not logged inTalkContributionsCreate accountLog in
Main pageContentsFeatured contentCurrent eventsRandom articleDonate to WikipediaWikipedia store
HelpAbout WikipediaCommunity portalRecent changesContact page
What links hereRelated changesUpload fileSpecial pagesPermanent linkPage informationWikidata itemCite this page
Create a bookDownload as PDFPrintable version
In other projects
CatalàDeutschEspañolEsperantoEuskaraFrançais한국어Italiano日本語PortuguêsРусский Edit links
This page was last edited on 11 August 2018, at 17:19 (UTC).
Text is available under the Creative Commons Attribution-ShareAlike License;
For more information about MIgas check the Wikipedia article here
ZME Science posts about MIgas