Migas

Migas (pronounced [ˈmiɣas]) are a traditional dish in Spanish cuisine and Portuguese cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today migas, literally translated as "crumbs," are a fashionable first course served for lunch and dinner in restaurants in Spain. Some historical sources associate the origins of this dish to North African Couscous.

The term migas also refers to a dish in Tex-Mex cuisine, consisting of scrambled eggs mixed with strips of corn tortilla.

The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, pimentón, olive oil, and contains spinach or alfalfa; often served with pan-fried pork ribs. In Teruel, Aragon, the migas include chorizo and bacon, and are often served with grapes. In La Mancha, the migas manchegas are of a more elaborate preparation, but contain basically the same ingredients as the Aragonese migas. In Andalucia migas are often eaten the morning of the matanza (butchery) and are served with a stew including curdled blood, liver, kidneys and offal, traditionally eaten right after butchering a pig, a sheep or a goat. The migas are often cooked over an open stove or coals.

Recipes

The secret of a delicious food is its recipes. A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish.

Some recipes will note how long the dish will keep and its suitability for freezing. Nutritional information, such as calories per serving and grams of protein, fat, and carbohydrates per serving, may also be given.

Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.

Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.

The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.

The ancient Egyptians painted hieroglyphics depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.

The ancient Egyptians painted hieroglyphics depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.