The Spanish dish of fried breadcrumbs seasoned with garlic and often served with chorizo or eggs is migas.
Spanish migas is traditionally made from stale bread, which is moistened, crumbled and fried with garlic and olive oil. Depending on the region, cooks may add paprika, chorizo, bacon, grapes, sardines or other ingredients. The dish is strongly associated with resourceful cooking and the use of leftovers.
Migas was originally linked to shepherds who prepared bread-based meals over small braziers while moving with their flocks. It later spread to rural workers and became a regional specialty across Spain. Extremaduran, Aragonese, Manchegan and Andalusian versions can look and taste quite different.
The name creates a common mix-up because Mexican and Tex-Mex migas are different dishes, usually involving crispy corn tortillas and scrambled eggs. Spanish migas generally centers on bread crumbs, while regional Spanish versions may use flour instead. Salmorejo is a chilled tomato-and-bread soup, pisto is a vegetable stew, and patatas bravas are fried potatoes with spicy sauce.