History

Migas date back to the Reconquista as shepherds peasant food: stale bread torn into crumbs, fried with garlic and pork fat, served with whatever cured meat the village had. The Granada version adds chorizo from the Alpujarras and morcilla blood sausage from Pampaneira, plus a fried egg on top. Bodegas Castaneda and Antigua Bodega Castaneda both run migas as a winter free tapa, and the dish is canonical on every Granadina menu from November through March.

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Common allergens: Gluten, Egg

Make it at home

Yield 4Hands-on 25 minTotal 30 minDifficulty Easy

Ingredients

  • 500g stale country bread, torn into 2cm pieces
  • 200g chorizo, sliced
  • 200g morcilla, sliced
  • 1 green pepper, diced
  • 4 garlic cloves, chopped
  • 80ml olive oil
  • 1 tsp sweet paprika
  • 4 eggs (optional)
  • Salt

Method

  1. Sprinkle the torn bread with a little water and salt. Rest 30 minutes covered.
  2. Heat the olive oil in a wide pan. Brown the chorizo, then the morcilla. Remove.
  3. Add garlic and green pepper to the pan. Saute 5 minutes.
  4. Add the bread crumbs. Stir constantly over medium heat until toasted and crisp, 15 minutes.
  5. Sprinkle paprika. Return the chorizo and morcilla. Combine.
  6. Optional: fry the eggs sunny side up and serve on top.

Tip from the editors. Stale country bread works best; fresh bread turns to mush rather than crisping.

Where to eat migas granadinas

Migas Granadinas in Granada

Antigua Bodega Castaneda ★ 4.3

€€ SpanishCentro SagrarioUntil 00:00

Antigua Bodega Castaneda on Calle Elvira in Granada runs to midnight with house vermut on tap and Andalusian raciones, a late-tapeo classic.

TryVermut and Andalusian raciones

TipTwo-stop crawl with Bodegas Castaneda around the corner; this one is heavier on raciones.

Directions

Bodegas Castaneda ★ 4.5

€€ Spanish tapasCentro SagrarioUntil 00:30

Bodegas Castaneda on Calle Almireceros in Granada runs to 00:30, the citys most reliable late tapeo stop with free tapas and house vermut on tap.

TryFree tapas with vermut

TipThe tapas rotation slows after 23:00 but does not stop; the kitchen runs until close.

Directions

Chikito ★ 4.3

€€€€ Tasting €35-50SpanishCentro SagrarioChef Jose Carlos Exposito

Chikito in Granada sits where Cafe Alameda hosted Lorca and Manuel de Fallas Rinconcillo circle in the 1920s; Jose Carlos Exposito runs the kitchen.

Book3 days ahead

TipClosed Wednesdays; the front bar pours free tapas at lunchtime if you do not want to commit to the dining room.

Directions

Las Tinajas ★ 4.4

€€€€ Tasting €45-60SpanishFigares

Las Tinajas in Granada is the second-generation Figares institution open since 1971, with clay tinajas overhead and a Vinos de Granada wine cellar.

Book1 week ahead

TipOrder off the menu del dia at lunch; the same kitchen runs a la carte in the evening at double the price.

Directions

Mirador de Morayma ★ 4.4

€€€€ Tasting €55SpanishAlbayzin

Mirador de Morayma in Granada is the Albayzin carmen named for Boabdils wife, with terraced gardens facing the Alhambra and a remojon-bacalao menu.

Book1 week ahead

TipClosed Sundays and Mondays; book the carmen terrace not the indoor room from May to October.

Directions

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