Migas

History & Origin

Migas is an emblematic breakfast of northern Mexico, particularly popular in the states of Nuevo Leon, Coahuila, Chihuahua and Tamaulipas, as well as in southern Texas where the Mexican-American community has adopted it as their own. Its origin is humble and practical: it was born from the need to use up sweetcorn tortillas that had gone stale from the day before, cutting them into pieces and frying them until crispy before mixing them with scrambled eggs. The name migas comes from old Spanish and shares a root with the Spanish migas de pan, although the Mexican dish is completely different as it uses sweetcorn tortilla rather than bread. On northern ranches, migas was the cowboys' breakfast before heading out to work in the fields: substantial, cheap and easy to prepare with whatever was to hand. The key to the dish is texture: the totopos must keep some of their crunch even after mixing with the egg, creating a delicious contrast between soft and crispy in every bite. They are served with charro beans or refried beans, a well-spiced red salsa and warm flour tortillas, as northern tradition dictates. Today migas can be found in restaurants across Mexico, but it is in the north where they retain their most authentic, homely character.