Shepherd's Fire · Fried Breadcrumbs
Migas
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The main ingredient is stale bread torn into crumbs by hand and left to dry overnight, turning what would otherwise be thrown out into the dish's entire base.
Migas fries torn, day-old bread in olive oil with garlic, paprika, and chunks of chorizo or pork, tossed constantly until the crumbs turn crisp and golden. Village fairs and market stalls across Castilla-La Mancha cook it in huge pans over open fire for crowds.
Why it's made this way: It began as shepherd and farmhand food, a way to stretch stale bread and cured meat into a filling meal out in the fields, and it's stayed a communal festival dish across inland Spain.
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Part of World of Street Food — 3248 dishes from 118 countries.
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