What is migas?



Translated from Spanish, migas means "crumbs". But there's more to this dish of fried breadcrumbs than a way of using leftover sourdough.

Sometimes called "shepherd's breadcrumbs" or migas de pastor, migas can be made simply with bread, garlic and olive oil. Or, as seen on menus of late, it can be amped up with the likes of chorizo and grapes, kale, pancetta or tomato.

"It's so regional in Europe - you travel a hundred kilometres and the recipes change," says Catalonian expat Javier Codina, chef and owner at Brisbane's Moda Restaurant. Codina is a fan of migas Manchegas, from Castilla-La Mancha, at Moda; it's made with grapes and dampened rather than presoaked crumbs to reduce fat. Pancetta, chorizo and a Spanish red pepper called pimiento choricero add more flavour. While Codina likes to serve his migas with grilled spatchcock, at MoVida Melbourne, lemon migas dial up calamari a la plancha with green mojo.

Try our migas with pork belly, chorizo and oranges.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Meet Your Maker: Tanto, QT Melbourne
Sydney is part of Airbnb's Flavours of Home
Perth's Chu Bakery: home to the matcha choux puff
Miele launches a smart oven with a smart price tag
The Producers: Box Grove Vineyard Verjus
What is bee pollen?
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

Women in Hospitality

A new organisation is empowering women working in the hospit...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

Inside Out almond milk

Thicker, creamier milk, with a more pronounced almond flavou...