Migas is Love: Food & Home
When you’re not able to travel “home,” then the next best thing is food. For me, that means the Tex-Mex dish known as migas. But wait, I grew up in Indiana.
Ahh, but my mom’s side of the family is Mexican. My grandmother was from Texas and my grandfather was from the border region of Mexico. When they moved to Indiana, they were one of the first Mexican families in the county.
When I was a kid, it was always a treat when my grandma would visit. She was living in Ohio at the time and always came with a little present or some pan dulce for me. She called all of the grandkids mijo or mija–or pobrecito and pobrecita when she was mocking us…no complaining around grandma!).
In middle school, grandma moved in with us. I loved that time. This is where I was first introduced to migas: a Tex-Mex dish of scrambled eggs and corn tortillas. My grandma or my mom would often make it on a Saturday or Sunday morning.
For me, migas means home. Sometimes when I get home from work and I don’t know what to make for dinner, I cook migas–even though it’s usually a breakfast food. It puts me in a good mood and I think about my grandma.
There are lots of recipes for migas. The base ingredients are usually eggs, corn tortillas, onion, and cheese–that’s how my grandma made it. But you can just use what you have in the house. Here’s the “supreme” version I did tonight:
- Corn tortillas cut into strips
- Green pepper
- Yellow onion
- Grape tomatoes
- Turkey bacon
- Shredded cheese (I used a Mexican blend)
Heat up a skillet, put in a pat of butter and crisp up the tortilla strips. Add the green pepper and onion and cook. Then add the eggs, cheese, grape tomatoes, and turkey bacon (mine was already cooked). Scramble the mixture. Plate it up and add some sliced avocado. It’s also great with salsa, chiles, and queso fresco–again, just use what you have. Enjoy!