Sopa de Migas, one of the most traditional soups from Central Mexico, is now a popular dish in many restaurants and homes in U.S., The secret to this soup recipe is found in La Costeña’s Taquera Sauce, that gives it a flavorful aromatic base of tomatoes and spices. A real delight!


  • 6 slices dried white bread
  • 4 cups prepared chicken stock
  • 1 onion sliced lengthwise
  • 2 chopped garlic cloves
  • 1 Tbsp. lard
  • ½ cup La Costeña taquera sauce
  • 1 cup seasoned tomato puree
  • 2 spring epazote


Soak bread in 2 cups of chicken stock. Sauté onion and garlic in the lard. Add taco sauce, tomato puree and simmer 5 minutes. Add epazote and the rest of the chicken stock and simmer a few more minutes. Add the bread in its broth, and bring to a boil again. Add more salt if necessary.

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