Today I had corn and wanted to surprise my family with a new recipe inspired by authentic Mexican flavors, because the taste of Mexico comes from corn.

This is the migas recipe we make at home. You can serve it with whatever you like: fried peppers, vegan blood sausage, vegan chorizo, fried fish (for non-vegans), grilled marinated tofu, spiced plant-based bites, soy protein skewers, tomato salad, olives, radishes... so many options. Hope you enjoy it!

Migas bring back so many memories. My dad used to make them when it rained, and they always turned out delicious. I make them the way he did (more or less). I'm sure there are many ways to make migas, but this is how we like them best. I only make them once or twice a year because they're pretty high in calories. I hope you enjoy them!

Here are the famous migas, which I prepare in my own style.

Tex-Mex Style Migas Recipe

#mindaskitchen - http://www.mindas-kitchen.com

It's been many years since I last had migas, and I was really craving them.When I was a teenager, my mom used to alternate Sundays making paella one week and migas the next, serving them with bacon, chorizo, or grilled sardines on the side.Here’s her recipe, and if you try it, I hope you enjoy it as much as I do—though I have to admit, I still like my mom’s version best.

Bay leaves aid digestion as black recado is a bit spicy. It's used in various Yucatecan dishes. Enjoy!