migas
Migas (pronounced [ˈmiɣas]) are a traditional dish in Spanish cuisine and Portuguese cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today migas are a fashionable first course served for lunch and dinner in restaurants in Spain[1]. Some historical sources associate the origins of this dish to North African Couscous.
Ingredients
Spain
The ingredients of migas vary across the provinces of Spain. In Extremadura, it includes day-old bread, garlic, pimentón, and olive oil. In the north of Spain near the Pyrenees, it includes chorizo sausage or bacon, and is often served with fried eggs and grapes.[2]
Ingredients
Portugal
Migas are a traditional portuguese dish, made of bread. In Portugual there are several ways of cooking the meal, depending on the region of the country you are. Traditionally served with pork meat.
Tex-mex
In Texas, migas (also known as migajas) is a traditional breakfast dish in Tex-Mex cuisine. Originally eaten during Lent, this meatless dish consists of egg scrambled and sauteed together in butter or oil with torn strips of corn tortillas, diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa, pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos.
References
- ^ Barrenechea, Teresa. The Cuisines of Spain. Ten Speed Press, 2005, page 132. ISBN 1-58008-515-6
- ^ Ibid.
External links
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