Migao is a true institution in Colombia. A hot drink made with hot chocolate, sugar, cheese, and pieces of bread or arepa, this simple yet comforting mixture has been passed down from generation to generation as a symbol of tradition and homemade flavor.
What is migao and where does it come from?
Migao is a thick and nutritious drink mainly consumed in Colombian households for breakfast or dinner. Its name comes from the verb “migar,” which means “to crumble,” since bread, arepas, or cookies are broken into small pieces before being dipped into hot milk.
Although deeply rooted in Colombian tradition, its origins trace back to Spanish rural cooking. It was born as an ingenious way to make use of food that was about to spoil, especially stale bread, old arepas, or dry cookies, which were mixed with hot liquids such as chocolate or aguapanela. Over time, this practice reached Colombia during the colonial period, where it adapted to local ingredients and became established as a typical Andean preparation.
Ingredients and ways of preparation
The basic ingredients of migao are:
– Hot chocolate.
– Cheese, bread, arepas, or crumbled cookies.
– Sugar or panela for sweetness.
However, as with many traditional recipes, the preparation can vary from one household to another. Some people add cinnamon, cloves, or lemon zest for a more aromatic touch. In other cases, bread is substituted with almojabanas or pandebonos, depending on availability and local custom.
Varieties and consumption across Colombia
Although migao is mainly associated with the departments of Boyaca and Cundinamarca, it is also common in Santander, Antioquia, and other regions. Each place adapts it to its typical products, giving rise to different versions:
Antioquia: usually made with hot chocolate, fresh cheese, and white arepa.
Valle del Cauca: enriched with pandebono (a soft, cheesy bread roll typical of southwestern Colombia), which adds a spongy and sweet touch.
Tolima: includes achiras (small, crunchy cheese biscuits made from cassava starch, typical of the Tolima and Huila regions), which provide a distinctive flavor and unique texture.
Bogota: combined with buñuelos, cookies, and other traditional pastries from the capital.
Migao is mainly consumed in the mornings or evenings. More than just a drink, it is a gesture of family warmth, often served in intimate gatherings and evoking childhood memories.