Migas Vs Chilaquiles: What's The Difference?
Mexican cuisine packs in a dizzying range of ingredients and flavors, with numerous distinctions that come down to the details. After all, just think about the number of dishes that form around a tortilla; from tacos and enchiladas to burritos and quesadillas.
It's a manner of culinary categorization that applies to crispy tortilla-based migas and chilaquiles, too. After all, it's easy to understand why the two get mixed up. Both are Mexican dishes enjoyed for breakfast and centered upon crispy tortilla chips accompanied by eggs. Yet by way of their separate histories and traditions, the two pack in a multitude of contrasts.
Migas are the Tex-Mex name for crispy tortilla chips mixed with scrambled eggs, vegetables, and aromatics, all served with cheese. Flavorful and filling, it's a favorite of breakfast taquerias of the Lone Star State. Meanwhile, chilaquiles are a Mexican creation, centered around freshly fried tortilla chips covered in a runny tomato-and-chile-based sauce. Covered in garnishes like fried eggs, proteins, onions, cilantro (unless you're cilantro-averse), avocado, and queso fresco, it's a dense medley of textures and flavors, delectably enjoyed by the forkful. So, serve them side by side, and the two dishes will be easy to tell apart.
What are migas?
The term migas refers to a wide array of dishes that generally trace back to Spanish cuisine. The name, which translates to crumbs, emerged by way of Spanish shepherds and farmers utilizing leftover bread bits to craft a hearty meal. Combined with cured pork products, broth, aromatics, and oftentimes a fried egg, it's still a comfort food enjoyed across the Iberian peninsula.
The dish arrived in Mexico during the early 20th century, at the time of the revolution. Here, migas became a nourishing and resourceful dish, built around a broth seasoned with herbs and pork, and filled with bread for extra heartiness. Migas caught on in Texas early, with printed recipes appearing as early as 1922. At some point, the dish shifted from bread to a tortilla strip egg scramble, flavored with peppers, onion, and tomatoes, covered in cheese, and often served in a tortilla. The dish does exist in Mexico but goes by the name huevos a la Mexicana con tortilla instead.
As a result, migas have become considered an iconic part of Tex-Mex cuisine. They're popular across Texas, especially in Austin, where restaurants serve them with a wide variety of toppings. They're highly customizable, so while you'll dependably find a combination of scrambled eggs and tortilla strips often served in a tortilla, further flavors vary.
What are chilaquiles?
Chilaquiles are a classic Mexican culinary creation, with printed recipes dating as far back as the 19th century. The dish features fried tortilla chips cooked in a green or red salsa and served with a variety of toppings. Traditionally, preparation starts by crafting totopos — homemade corn tortilla chips — which are often made from stale tortillas. Fried and cut into large triangles, the chips are tossed in a brothy salsa made from chiles and tomatoes.
The distinctive sauce — which comes in a sweeter rojo and zestier verde — is made with boiled chiles, garlic, and herbs that are subsequently blended with tomatoes or tomatillos. The sauce is then simmered in a pan, and the crispy chips are tossed in. Sogginess is the worst way to ruin chilaquiles, so such a technique works to emphasize the texture of the dish.
A variety of garnishes round out the creation. Fried or scrambled eggs are common, and avocado, crumbled cheese, cilantro, and pickled onions frequently complement. For a heartier version, pulled chicken as well as skirt steak are also added on top.
Chilaquiles emphasize salsa while migas eggs
Since both migas and chilaquiles are breakfast and brunch favorites that consist of fried tortilla chips, it's no surprise the two are often confused. Throw in the fact the dishes come in many variations, and in some regions — like South Texas — the two are listed interchangeably on menus, it may feel like there's hardly a distinction. However, as two dishes from unique cultural contexts, there are some prominent differences to keep track of.
Most notably, the use of eggs is a central distinguishing factor. Migas have evolved through many formats, but order a portion in the U.S., and you'll dependably receive a scrambled egg dish. The beloved breakfast ingredient binds together crushed or shorter-cut tortilla chips, enhanced with peppers, onions, and other aromatics. And more often than not, it all goes into a tortilla — a serving style less common with chilaquiles.
Conversely, chilaquiles are a Mexican classic that emphasizes the chile-based sauce that soaks into the crispy chips. Larger chunks of chips go into the dish, paired with the uniquely textured salsa crafted specifically for the dish. Sure, there are garnishes — which may include an egg — but it's really all about the delightful interactions of sauce and chip.