In Spanish tapas cuisine, the traditional snack made from fried breadcrumbs, garlic, paprika, and small pieces of meat is migas.
Migas means “crumbs,” and the dish developed as a practical way to use stale bread. The crumbs are moistened and then cooked with olive oil, garlic, and paprika until separate and lightly crisp. Regional versions may include chorizo, pancetta, bacon, or other pork products, and some are served with grapes or fried eggs.
The dish is associated with several inland regions, including Extremadura, Andalusia, Castile-La Mancha, and Aragon. Because each region has its own version, migas is better understood as a family of preparations than as one rigid recipe.
Migas can be served as a small tapa, a side dish, or a substantial rustic meal. It differs from gachas, which are porridge-like preparations based on flour rather than fried bread crumbs.