In article >,
Steve Pope > wrote:
>Janet Bostwick > wrote:
>
>>Looking at your wiki reference, I suspect that Bob is making a Tex-Mex
>>Migas -- at least that makes the most sense to me.
>
>Yes, in north America I have only ever heard of or seen the
>Texan / New Mexican version. They are completely standard on breakfast
>menus in an arc from Austin to Taos.

There is, however, another major variation that I think is Spanish. I
learned this by posting a recipe for (Texican) migas on my food blog.
Comment #1 out of the gate was (paraphrased) "you awful person, those
aren't migas, migas are with bread, how dare you not post that instead".
(Gee, unidentifiable Internet asshole, I'll get right on that for you.)
That post still gets comments years later ... mostly people from the
places where they make migas with corn tortillas telling Ms. Jerk to
lighten up. Don't mess with Mom Food, people!

Next time I go into the blog and edit it, I'll add "The Great Migas War"
or something on the sidebar right under my #1 post, "How to Eat a
Tim-Tam".

It all makes sense because "migas" is "scraps". Obvs. in some places the
scraps are more likely to be bread.
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