Migas granadinas are toasted breadcrumbs cooked with chorizo, morcilla, garlic and peppers, a working-day mountain dish from the Sierra Nevada villages.
Where to eat it: 5 restaurants across 1 city.
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.
Common allergens: Gluten, Egg
Tip from the editors. Stale country bread works best; fresh bread turns to mush rather than crisping.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Antigua Bodega Castaneda on Calle Elvira in Granada runs to midnight with house vermut on tap and Andalusian raciones, a late-tapeo classic.
Try: Vermut and Andalusian raciones
Tip: Two-stop crawl with Bodegas Castaneda around the corner; this one is heavier on raciones.
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.
Try: Free tapas with vermut
Tip: The tapas rotation slows after 23:00 but does not stop; the kitchen runs until close.
Chikito in Granada sits where Cafe Alameda hosted Lorca and Manuel de Fallas Rinconcillo circle in the 1920s; Jose Carlos Exposito runs the kitchen.
Tip: Closed Wednesdays; the front bar pours free tapas at lunchtime if you do not want to commit to the dining room.
Las Tinajas in Granada is the second-generation Figares institution open since 1971, with clay tinajas overhead and a Vinos de Granada wine cellar.
Tip: Order off the menu del dia at lunch; the same kitchen runs a la carte in the evening at double the price.
Mirador de Morayma in Granada is the Albayzin carmen named for Boabdils wife, with terraced gardens facing the Alhambra and a remojon-bacalao menu.
Tip: Closed Sundays and Mondays; book the carmen terrace not the indoor room from May to October.
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