Migas

migas

 Migas 

Region:
Throughout Spain
Season:
Year-Round
Great Choice For:
Vegetarians
Pescatarians
Semi-Vegetarians
Carnivores
Eat It For:
Lunch
Dinner

With a name that translates to crumbs, migas are a lot more filling than you might expect. Migas are made from stale bread crumbs, hence their name, marinated the night before to help them achieve a fluffy texture. They are slowly pan fried in olive oil infused with garlic and pimentón until they reach golden perfection. When migas are prepared well, the bits of bread should be quite small and the texture should be crisp on the outside but not dry or dense inside, sort of like a savory version of a crumble topping. What gets mixed with the migas changes from region to region but often includes meats and sausages, making this a dish that is rich and satisfying.

Where to find migas

Madrid: Extremadura, located in the trendy Chueca neighborhood, is a family run restaurant with a reputation for Extremaduran specialties.

Sevilla: La Pepona, one of the best tapas bars in Sevilla, serves migas al pastor with tender suckling pig.