Not Exactly Grandma’s Migas Recipe on Food52 (2024)

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Not Exactly Grandma’s Migas Recipe on Food52? ›

But there's a difference in that regard: migas usually feature short strips of fried tortilla, while chilaquiles use what are essentially tortilla chips. There are other distinctions too. The tortillas in migas are mixed with scrambled eggs; chilaquiles' are drenched in salsa.

But there's a difference in that regard: migas usually feature short strips of fried tortilla, while chilaquiles use what are essentially tortilla chips. There are other distinctions too. The tortillas in migas are mixed with scrambled eggs; chilaquiles' are drenched in salsa.

Chilaquiles are a traditional Mexican dish. Similar to migas, they were first made as a way to use up stale tortillas. They consist of fried tortillas cooked in a flavorful sauce, typically salsa verde or salsa roja.

Chilaquiles primarily incorporate fried tortilla chips simmered in salsa, while migas feature scrambled eggs mixed with small pieces of corn tortilla.

Spanish migas

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. In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes.

Properly called huevos revueltos con migas (migas meaning “crumbs”), this humble creation springs from the grand tradition of scraping together something out of nothing. It is one of many adaptations of a Spanish “peasant dish” that, in its simplest form, consists of bits of day-old bread pan-fried with garlic.

MIGAS is an acronym for “Manufacturing Industries Group Apprenticeship Scheme”, referring to our roots in traditional trades.

Migas were originally a Spanish (or, potentially, Portuguese) dish that made its way to Mexico, then eventually the U.S. In Spanish, the word 'migas' means crumbs, which is at the root of what migas are. In both Spain and Portugal, migas are made with stale, leftover bread.

Huevos Rancheros and Chilaquiles share many of the same ingredients. In Huevos Rancheros, the fried eggs are served over hot, crispy tortillas smothered in warm salsa over top. In Chilaquiles, however, the chips are actually combined with the warm sauce so they soften before the fried eggs are added on top.

Chilaquiles (pronounced “chee-lah-keel-ehs”) is a Mexican dish made up of fried crispy tortilla chips, a red or green sauce, fried eggs and various toppings and garnishes.

Why are they called chilaquiles? ›

The word chilaquiles (pronunced: [tʃilaˈkiles] or chee-lah-kee-lehs) derives from an ancient word in the Aztec Nahuatl language meaning “chilis and greens.” The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities.

This dish is found all throughout Mexico, and at its most basic, it consists of fried tortilla chips covered with a red or green salsa, which makes the chip soft. Chilaquiles are commonly served with a side of refried beans and are eaten quite regularly in most Mexican homes.