Migas literally means breadcrums. This dish is coming from the Spanish shepherds travelling north to south in winter and the opposite in summer in search of the best pastures for their sheep.
Recycling food and using ingredients that don’t need to be preserve at low temperatures, as cured meats, was the idea. Shepherds always kept in their zurron (the fashionable messenger bag we use today) some bread, tocino (cured bacon) and chorizo for their long journeys.
There are different recipes for Migas depending on the region you are. In La Vera they add some fried potato cubes and there is even a sweet version with chocolate. I will stick to the one I learnt at home.
The main ingredient is old bread. This week I have been getting too much bread. Looking at it yesterday, I knew what it was coming, Migas!
Acorn in the Kitchen 