Migas is a crumby dish. Literally. The word means “crumbs” in Spanish. It’s also an Iberian recipe that was once popular with hunters and mountain people in southern Spain and Portugal. From there, it made its way to Mexico and Texas, taking on a new variation wherever it took hold. Migas is a method as much as a recipe; a way to use stale bread and, later, old tortillas.
In the original European version of migas, breadcrumbs were fried in olive oil with garlic, parsley, peppers, tomatoes, and chorizo, and served with eggs on top. In Mesoamerica, stale tortillas made of corn and flour replaced bread, but the idea remained the same.
