Migas Extremeñas is a deeply rooted dish from Extremadura, a rugged and agricultural region in western Spain. Born from the ingenuity of rural workers and field hands, this dish exemplifies traditional Spanish frugality and resourcefulness. Made primarily from stale bread, garlic, olive oil, and pork products, it transforms humble, everyday ingredients into a richly flavored and hearty meal.
What Are Migas Extremeñas?
The word migas means “crumbs” in Spanish, referring to the bread base of the dish. In Extremadura, migas are prepared by moistening and then frying stale bread with garlic, paprika, and a mix of pork products such as chorizo, panceta (pork belly), and sometimes morcilla (blood sausage). The result is a dish that’s crisp, smoky, and filling—perfect fuel for laborers in the fields.
Traditionally cooked outdoors over an open flame in large pans, migas was a communal dish shared among workers during breaks in agricultural tasks, particularly during colder months or harvest periods.
Traditional Recipe: Migas Extremeñas
Ingredients:
- 500 g stale rustic bread (2–3 days old)
- 150 g chorizo, sliced
- 150 g panceta or bacon, diced
- 4–6 garlic cloves, unpeeled and crushed
- 1 tablespoon sweet paprika
- 100 ml olive oil
- Water (enough to moisten the bread)
- Salt to taste
- Optional: fried green peppers, grapes, or a fried egg for serving
Instructions:
- Soften the Bread:
Cut or crumble the stale bread into small pieces. Sprinkle with water until moistened but not soaked, then cover with a cloth and let rest for 1–2 hours. - Fry the Pork:
In a wide, heavy pan, heat the olive oil and cook the panceta and chorizo until golden and crispy. Remove and set aside, reserving the fat in the pan. - Flavor the Oil:
Add the garlic cloves and cook until golden. Stir in the paprika quickly, ensuring it doesn’t burn. - Cook the Migas:
Add the moistened bread crumbs to the pan. Stir constantly over medium heat, allowing the crumbs to fry and dry out, becoming golden and crisp. This can take 20–30 minutes. - Finish and Serve:
Stir the chorizo and panceta back in. Serve hot, optionally topped with fried green peppers, grapes (for a sweet contrast), or a fried egg.
Where to Try Authentic Migas Extremeñas
Mesón El Lebrillo (Trujillo)
A beloved eatery in historic Trujillo known for traditional Extremaduran recipes, including rich and rustic migas.
Restaurante Casa Claudio (Casar de Cáceres)
Popular for its home-style cooking, Casa Claudio serves some of the best migas in the region, generously portioned and deeply flavored.
Parador de Guadalupe (Guadalupe)
Located near the Royal Monastery, the Parador’s kitchen offers a more refined version of migas in a classic setting.
El Figón de Cáceres (Cáceres)
This tavern in Cáceres’ old quarter delivers migas with all the smoky, garlicky punch expected of the real thing.
El Alma del Genio (Zafra)
A modern take on regional classics, this restaurant offers migas with inventive additions like poached eggs or caramelized onions.
Migas Extremeñas remains a powerful symbol of Extremadura’s agricultural traditions. Though simple in origin, its rich flavor and warming character make it a celebrated dish at both humble tables and fine restaurants. Would you like suggestions for seasonal accompaniments or wines to serve with it?
