I think we can all agree that Mexican foods hold a special place in our hearts. It’s like you don’t have to have room in your stomach for Mexican food because it goes straight to the heart. These foods stand out because of their core ingredients: bacon and eggs. Two of the most popular traditional Mexican breakfast dishes are Migas and Chilaquiles. It’s not uncommon to see people mistake the two for each other. But, in fact, they’re both quite different.
Migas and Chilaquiles have qualities that make them unique in their own special ways. The first and foremost difference between the two lies in their method of preparation. Migas is primarily scrambled eggs with strips of fried tortilla, and on the other hand, Chilaquiles is the name given to fried strips of tortilla simmered together in a tasty, flavorful sauce along with a bunch of other important, key ingredients.
Although they are pretty similar, as are numerous traditional foods, there are certain differences that need to be understood if you want to prepare a specific dish yourself. This article focuses on learning the many features of both these delicious foods and concluding the differences between them. So, let’s get to it, shall we?
Table of Contents
Migas is a famous dish in Mexican, Spanish, Portuguese, and Tex-Mex cuisines, and it’s pretty simple to make. The main purpose of this dish is to feed a large group of people while also providing a fulfilling and enjoyable experience. Initially, Spaniards used bread leftovers to make this dish, but now the dish is created using tortilla strips. It may not seem all that different, but bread or tortilla can hugely impact the dish’s profile!
All 4 versions of Migas are flavorful and authentic; however, the Tex-Mex and Mexican versions have tasty twists. As mentioned earlier, the base of this traditional cuisine is scrambled eggs and fried strips of tortilla, but in the Mexican and Tex-Mex versions, more ingredients are present that give it its unique characteristics and taste.
To prepare a traditional Mexican Migas, you’re going to need half an onion that’s been diced, 1 diced chilli, 2 cloves of diced garlic, 6 halved cherry tomatoes, 1 diced green pepper, 2 eggs, corn chips or tortilla strips (small or big bag, depending on your preference), half a cup of shredded cotija cheese, cilantro, and avocado (optional). The eggs form the foundation of this dish.
One of my favorite things about this dish is that besides being super tasty, it is super easy to make! All you have to do is start by sautéing the onion, tomato, garlic, chili, and green pepper in a deep fry pan until they become aromatic and develop a golden brown color. Then, you will want to take a separate bowl, whisk 2 eggs together, and then pour them over the sautéed mixture in the frypan. Stir until they are scrambled.
Now toss in the tortilla chips or corn chips along with cheese, and stir until well combined. This stirring part is all on your consistency preference; if you want it thick, keep stirring for some time, and if a little runny, stir for about a minute or two. Finally, remove from heat and add cilantro and avocado (optional) to garnish. Your delicious Migas is ready to serve!
The traditional Chilaquiles dish is completely Mexican, through and through, unlike the Migas, which is also part of Portuguese and Spanish cuisines. Chilaquiles is the sort of dish that is typically consumed for lunch but can be made during any time of the day, and you’ll be able to savour it fully. Originally, it relies on vegetables and the simmering process, but some versions consist of refried beans as well!
To prepare a delicious Chilaquiles dish, you will need Serrano peppers, chillies, and tomatillos along with tortilla chips, salsa mixture, oil, epazote, and garlic. These are only the additional ingredients that one needs when making Chilaquiles, as they are not part of Migas dish. The remaining ingredients are similar: eggs, onions, green pepper, cheese, and tomatoes.
To make yourself some Chilaquiles, you’re gonna place the chillies, Serrano peppers, and tomatillos in a pan and add some water in it, then put it on the stove and wait for everything to come to boil. We have to keep in mind that the boiling process needs to be as long as the time needed by the ingredients to soften, which is typically between 8 and 10 minutes. Then, drain the water and puree the softened ingredients in a blender.
If you want, you can also add some epazote and garlic to your mixture and blend until it has attained the consistency of your choice. Later on, take a frypan and put some oil in it. Then, cook the tortilla chips in it, and then drain them after frying. After this, you’ll add the salsa mixture to the pan and cook for at least 10 minutes. Then toss in some tortilla chips and cook them according to your preference; cook quicker if you want them crispy and cook slower if you want them to be mushy.
- Chilaquiles were inaugurated in America by Encarnacion Pinedo, a Spanish chef known as “The Spanish Cook” in 1898.
- In Spanish, “Migas” means “crumbs.” This is quite interesting if you think about it because Migas is traditionally made from leftover foods like bread and vegetables. So, the name is quite fitting.
- Migas and Chilaquiles both use two of the highly prominent ingredients used in Mexican dishes; chilli and tortilla. They play a role in signifying the versatility and diversity of Mexican foods and the adaptability and flexibility of the Mexicans and their culture.
So what’s the Difference Between Migas and Chilaquiles?
The main differences between Migas and Chilaquiles are:
- Migas consists of at least 4 versions, while Chilaquiles is thoroughly and fully Mexican.
- Migas consists of scrambled ingredients tossed together. On the other hand, Chilaquiles is more about simmered flavors.
- Migas contains scrambled eggs, and Chilaquiles has a fried egg as topping.
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