Migas

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Migas is also a spider genus (Migidae).

Migas (ME-gahz) is a traditional dish in Spanish cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, migas today is a fashionable first course served for lunch and dinner in restaurants in Spain^<1> . The Spanish word migas itself means "crumbs." Some historical sources associate the origins of this dish to North African Couscous.

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>

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 delicious migas tacos. The traditional Mexican main-course dish chilaquiles is similar to migas in some respects.