Talk:Migas

unrelated?

First line claims the 2 migas dishes are unrelated; I do not believe the Spain and Tex-Mex versions are unrelated. I think they are related, especially if the egg version originated as a non-meat adaptation for lent (as claimed by this entry). all versions seem to involve old, torn up bread products, sauteed in an oiled pan with a protein and vegetables.

Does anybody know the origin, especially how they came to both be called "migas"? --kipito (talk) 02:18, 11 January 2010 (UTC)

Definition of "migas"

I have read this article three times, and I still have little idea what "migas" is.

I have learned that it is a breakfast dish, that it uses leftover bread or tortillas, and that, in Texas at least, it is an egg dish. (I also learned that some nobody on another nobody's television show likes it.) I might like it too, if I knew what it was. I'd recommend that this article be sent back to the drawing board. Without knowing more about the subject, I am powerless to improve this foolishness. PeterHuntington 22:57, 26 March 2007 (UTC)

Who says it’s anything more? :p ¦ Reisio (talk) 13:23, 18 June 2013 (UTC)

I agree. Came here to find out what migas is and I still don't know what it is, although I know there are two versions of it and that tortillas are somehow involved. A section at the top at least defining migas would be helpful. 73.61.17.83 (talk) 00:00, 29 August 2017 (UTC)

While it may not be the best-written article here, it does give you a starting point. One thing that can help with questions like these is to follow the language link to the wiki in the source language of a term. The interwiki links are below in the navigation panel to the left of any article. The Spanish one will take you here: es:Migas; my Spanish is now weak, but I can glean some info from there. The main thing I get out of the English and Spanish articles is that the term is used for many kinds of dishes made from stale or dry bread-like food that is mixed with other things like eggs. I get the impression it's a dish to make from leftovers. The word miga means both crumb and, when talking about bread, the center. The verb migar means to crumble. WordReference definition here. But I think the best way to understand the dish is to look for it in restaurants and try it. Eric ^talk 02:01, 29 August 2017 (UTC)

IPA

I also believe the IPA is incorrect: [ɰ] is a velar approximant not found in Spanish. It should probably be [ɣ], the voiced velar fricative which is an allophone of <g> in Spanish. Jogloran 04:31, 27 July 2007 (UTC)

My 2cents

I read the article and agree that it is insufficient. My aunt who is Spanish and who's parents are from Spain has made this dish for me and i do enjoy making this for my self and friends. In my personal experience the recipe is an approximation and consists of Bacon, Corn tortillas, and Eggs. Cooked in that order. You cook the bacon(higher in fat the better) until its pretty crispy(lay aside for later when cooked). Then you cut the corn tortillas into squares and "fry" them in the bacon grease. You want it to soak up the grease with out burning the tortilla and that varies on the amount of tortilla you use. Then you can put the tortilla aside with the bacon. The eggs are prepared as if your making scrambled eggs and once they are about 25% cook you add the bacon and the tortilla then finish cooking the eggs as if they were scrambled eggs. Then you eat. Something my aunt does is she warms up corn tortillas so we can make a burrito type thing. There are different recipes but this is your basic recipe and all the other ones are just variations off of this.

Also the pronunciation is pretty close to what it sounds like when my aunt says it(with a thick y/h sound for the g).

Pocky09 08:39, 28 July 2007 (UTC)

Tex-Mex clarification

In south Texas, (eg Corpus Christi) migas is a staple entry on breakfast menus, eaten year round. Whoever said it is 'hard to find outside of Austin or San Antonio' wasn't looking very hard - almost any Tex-Mex restaurant serves them. It's basically a mixture of scrambled eggs, tortilla chips or stale tortillas, and salsa or pico de gallo. I don't know the correct symbols, but it's usually pronounced meeg-ahs, with a strong emphasis on the first syllable.

Migas not hard to find

I don't agree that migas is hard to find, at all... I found migas on a lot of menus in restaraunts in Anaheim, California. —Preceding unsigned comment added by 173.183.113.90 (talk) 05:51, 18 May 2010 (UTC)

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